An analysis of the Jewish dietary laws pertaining to food preparation and consumption.
Written in 2007; 1,889 words; 7 sources; MLA; $ 60.95
Paper Summary:
This paper analyzes kosher food and Jewish dietary laws. It looks at the various types of kosher food, the Jewish laws pertaining to kosher food, and the selection and preparation of kosher foods. The paper begins by defining what makes food kosher or not. It looks at the differences between meats, dairy products and canned goods. The paper also describes the prevalence of kosher food consumption in the United States.
Table of Contents:
What Is Kosher
The Rules Regarding Kashrut
Laws Concerning Meat and Dairy Products
Canned Foods: Are They Kosher
The Packaging of Kosher Foods
From the Paper:
"Is it important to consider the packaging of kosher foods? Yes. If restrictions are used in canning these foods and in the food additives that are used, should not the packaging be kosher? It is important to understand that the printing inks and other types of packaging may have materials that are not kosher. "Many components of inks, coatings, adhesives, and packaging materials may be animal-based (glycerols, stearates, peptones, etc.), and several, such as caseins and lactic acids, are dairy in nature" (Lustig 140). If these materials come in contact with the food, then the item is no longer kosher. It is important for these inks to be certified as kosher."
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