Eat

This major 20th-century Jewish thinker saw vegetarianism as the biblical ideal to which humankind should work to return.

Now that the health benefits of the Mediterranean diet are being realized, American Jewry is embracing Sephardic cooking.

The bread of poverty has a rich history in Rabbinic literature.

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.

Small Russian pies, made with a variety of fillings.

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

India's three Jewish communities have unique histories and unique cuisines.