Kosher Catering

Abstract

Kosher catering involves the practice of a tradition that began more than 3,000 years ago. Set forth in the Five Books of Moses — commonly known as the Torah — the Jewish dietary laws were further defined by rabbinic scholars, whose interpretations are recorded in the Talmud. Various explanations for the existence of the dietary laws have been advanced. Most credible is the supposition that the purpose of the laws has always been multifold, reflecting hygienic, ritual, and nationalistic concerns and teaching such moral lessons as temperance, charity, thankfulness, and abstinence from cruelty. *

Today's kosher market is not limited to those who strictly observe the dietary laws, but rather consists of well-educated, upwardly mobile individuals both willing and able to pay for kosher products. The operator who taps this growing market has a decided advantage in a competitive environment.

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References

Desser, Marianna. "The History and Origin of Kosher Catering and its Application to the Hospitality Industry." Master's monograph, Cornell University, 1979.

Dresner, S.H. and Siegel, S. The Jewish Dietary Laws: Their Meaning for Our Time New York: Burning Bush Press, 1959 .

Kashruth Handbook for Home and School New York: Union of Orthodox Jewish Congregations of American and the Rabbinical Council of America, 1972.

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"An Introduction to the Kosher Dietary Laws for Food Scientists and Food Processors,"

Food Technology , January 1979, pp. 31-38.

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