The consumption of food and drink was subject to certain restrictions that became the basis for later Jewish dietary practices.

Blood must be removed from kosher meat, usually by salting and soaking, before it may be cooked and consumed.

A traditionalist perspective Kashrut on gives us a physical sense of purity.

Moral and theological implications of vegetarianism can be seen as a challenge to the rabbinic tradition.

Modern Jews balance their secular knowledge and Jewish commitments in forging attitudes toward traditional dietary laws.

Reasoning from Maimonides, Nahmanides, and the kabbalists.

The Jews of Turkey and Greece ate foods inspired by Ottoman cuisine.

Small Russian pies, made with a variety of fillings.