Week 1: Why? Why do we keep kosher in the first place? What is the intended function of various dietary restrictions? What is their effect as practiced? Before we jump into the details, we will endeavor to begin with a broad picture of motivations and frameworks for eating differently than we might otherwise without the Torah and Hazal's guidance. Download sources for Session 1
Week 2: What? The Torah presents a list of items that are forbidden to eat and rabbinic literature supplements this even further. Avoiding these problematic foods lies at the heart of any kashrut practice. What is in our food and how do we know? What kinds of information and evidence are sufficient for ensuring that we don't transgress these requirements? We will look in depth at questions regarding verifying the ingredients present in food and when we can trust that food is permitted to eat. Download sources for Session 2 Download audio recording Watch Session 2
Week 3: How? How food is prepared is almost as important in Jewish law as the contents of the food itself. We will look in depth at the question of the utensils used to prepare food and how pots and pans play an integral role in the question of whether something is kosher. We will also see, however, that questions of procedure and preparation are complex, and some of the tradition's most striking flexibility can be found in this fascinating area of practice. Download sources for Session 3
Week 4: Who? An often overlooked dimension of the kashrut of food is: "Who prepared it?" The identity of the preparer plays a prominent role in rabbinic thinking about kashrut. Recognizing that food is a key element in creating fellowship, many rabbinic sources forbid consuming food prepared by those with whom fellowship is dangerous or undesirable. We will wade into the complex issue of Jewish-Gentile boundaries around food and try to think about the role of food in creating fellowship in our contemporary environment.
Week 5: Where? Can you eat a glatt-kosher, double-wrapped meal while dining with a genocidal dictator? Even if the ingredients are kosher, the pots are kosher and the identity of the preparer is innocuous, some venues are simply too problematic for eating. We will explore a small but fascinating set of texts on the notion of mesibot, celebratory events that abhorred rabbinic sensibilities and think about the application of this category to contemporary social situations.
Week 6: Now This last session will be devoted to putting everything we have learned together with an eye to thoughtful application to the contemporary world. The effects of modern standards of cleanliness and the materials revolution will be explored. A significant period of time will be set aside during this final session for practical questions and broader reflections on what we have learned.
