JUDS 1433: 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. 0182 Topics: 1) Wine בישול\ פת עכו"ם ( 2 (bread, cooked food) 3) Milk and cheese 4) Vegetables (insects) 5) Teruma and Maaser, challa 6) kashrut supervision/ organizations (maybe) בשר בחלב ( 7 (meat and milk) טעם כעיקר ( 8 (mixtures, ingredients) העברת טעם ( 9 (utensils) פסח) הכשר כלים ( 10 ) (kashering)