- Title Pages
- Dedication
- Foreword
- Introduction
- Introduction to Part 1
-
1 Food in the Biblical Era -
2. Food in the Rabbinic Era -
3. Food in the Medieval Era -
4. Food in the Modern Era - Introduction to Part 2
-
5. A Brief History of Jews and Garlic -
6. Jewish, Christian, and Islamic Perspectives on Food and Jewishness -
7. How Ancient Greeks, Romans, Jews, and Christians Drank Their Wine -
8. Jews, Schmaltz, and Crisco in the Age of Industrial Food -
9. The Search for Religious Authenticity and the Case of Passover Peanut Oil -
10. How Shabbat Cholent Became a Secular Hungarian Favorite - Introduction to Part 3
-
11. Jewish Ethics and Morality in the Garden -
12. Ecological Ethics in the Jewish Community Farming Movement -
13. Bloodshed and the Ethics and Theopolitics of the Jewish Dietary Laws -
14. The Virtues of Keeping Kosher -
15. Jewish Ethics, the Kosher Industry, and the Fall of Agriprocessors -
16. A Satisfying Eating Ethic -
17. The Ethics of Eating Animals - Afterword
- Acknowledgments
- About the Editors
- About the Contributors
- Index
The Virtues of Keeping Kosher
The Virtues of Keeping Kosher
- Chapter:
- (p.305) 14. The Virtues of Keeping Kosher
- Source:
- Feasting and Fasting
- Author(s):
Elliot Ratzman
- Publisher:
- NYU Press
Contemporary commentators have attempted to give kosher practices deeper meanings and purposes beyond arbitrary “divine command.” The left links kosher practices to ethical concerns like the environment and animal protection, while the right foregrounds them as markers of Jewish distinctiveness, reproducing a seemingly unbridgeable gap between ethics and ritual. Navigating between these extremes, this chapter explores the revitalized ethical project of the mussar movement and its use of philosopher Emmanuel Levinas to see how the language of virtue, and the pursuit of character development, illuminates a way of understanding the rituals of postbiblical dietary laws as ethical disciplines.
Keywords: kosher, ethical, environment, animal protection, Jewish, ritual, Emmanuel Levinas, virtue, character, laws
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- Title Pages
- Dedication
- Foreword
- Introduction
- Introduction to Part 1
-
1 Food in the Biblical Era -
2. Food in the Rabbinic Era -
3. Food in the Medieval Era -
4. Food in the Modern Era - Introduction to Part 2
-
5. A Brief History of Jews and Garlic -
6. Jewish, Christian, and Islamic Perspectives on Food and Jewishness -
7. How Ancient Greeks, Romans, Jews, and Christians Drank Their Wine -
8. Jews, Schmaltz, and Crisco in the Age of Industrial Food -
9. The Search for Religious Authenticity and the Case of Passover Peanut Oil -
10. How Shabbat Cholent Became a Secular Hungarian Favorite - Introduction to Part 3
-
11. Jewish Ethics and Morality in the Garden -
12. Ecological Ethics in the Jewish Community Farming Movement -
13. Bloodshed and the Ethics and Theopolitics of the Jewish Dietary Laws -
14. The Virtues of Keeping Kosher -
15. Jewish Ethics, the Kosher Industry, and the Fall of Agriprocessors -
16. A Satisfying Eating Ethic -
17. The Ethics of Eating Animals - Afterword
- Acknowledgments
- About the Editors
- About the Contributors
- Index
