JUDS 1433 - C: Kashrut

Abstract

In this course we will cover several significant issues in Kashrut, particularly those that have practical relevance. We will usually, though not always, come to practical conclusions. The course has two parts: the first part will be brief introductions to a variety of kashrut issues, without delving into them thoroughly. The second will be a study of the broad field of kitchen kashrut situations, such as meat and milk mixtures, etc. Topics: 1) wine 2) בישול\ פת עכו"ם (bread, cooked food) 3) milk and cheese 4) Vegetables (insects) 5) Teruma and Maaser 6) kashrut supervision/ organizations (maybe) 7) בשר בחלב (meat and milk) 8) טעם כעיקר (mixtures, ingredients) 9) העברת טעם (utensils) 10) הכשר כלים ( פסח ) (kashering) We will be learning from sourcebooks that are available on Canvas, and since this is an intermediate level class, there will be a bit of reading "inside." You won't be required to prepare on your own, although you will find that frequent review is necessary. The course deals with the development of the halacha as well as the "bottom line" so you will need to understand the progression of the discussion as well as the conclusions. Goals and Objectives: You will learn an array of kashrut laws that are perhaps somewhat unfamiliar to the average person You will understand the principles of taste transfers, and be able to apply them You will understand the principles of separations between meat and milk, and apply them You will be familiar with the variety of opinions and practices that exist, and understand how such diversity arose Requirements: