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Category: Kashrut & Food

The Origins of Hamentashen from the Evidence of Jewish Literature: A Historical-Culinary Survey Revisited (yet again)

The Origins of Hamentashen from the Evidence of Jewish Literature: A Historical-Culinary Survey Revisited (yet again)

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The Origins of Hamentashen From the Evidence of Jewish Literature: A Historical-Culinary Survey Revisited (yet again) By: Eliezer Brodt Eleven years ago I wrote about the origins of Hamentashen in Jewish Literature (here). A year later I revisited the topic (here). Two years ago, I rewrote parts of it for Hebrew Kulmos magazine with some new important material. See here for previous posts on Purim and here for a Purim Round up. ויאכלו את המן: מנהג אכילת אזני המן, מקורותיו…

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Rambam’s Response to the Inclusion of Chicken, Duck and Quail in Qaraite Cuisine

Rambam’s Response to the Inclusion of Chicken, Duck and Quail in Qaraite Cuisine

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Rambam’s Response to the Inclusion of Chicken, Duck and Quail in Qaraite Cuisine By Tzvi H. Adams In “Waiting Six Hours for Dairy- A Rabbanite Response to Qaraism” (here) I posited that Rabbeinu Chananel initiated the practice of waiting six hours between meat and dairy in order to protect Rabbanite values. This association was inspired by Dr. Bernard Revel’s studies of  Rabbanite leaders’ efforts to counter sectarian influences during the early Middle Ages[1], as well as a shiur by Rabbi…

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Waiting Six Hours for Dairy- A Rabbanite Response to Qaraism

Waiting Six Hours for Dairy- A Rabbanite Response to Qaraism

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Waiting Six Hours for Dairy- A Rabbanite Response to Qaraism By Tzvi H. Adams tzviha@gmail.com Qaraites are a Jewish group that began around 760 CE. They rejected the Talmud and rabbinic Judaism and insisted that Jews only observe halacha as expressed in the literal text of the Torah. “Qaraite” means “Scriptualist”. The movement started in Iraq and Persia by Jews who objected to the authority of the leaders of the Babylonian Talmud Academies, the Gaonim. The Gaonim and their successors,…

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Tracing the history of eating milchigs on Shavuos

Tracing the history of eating milchigs on Shavuos

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Tracing the history of eating milchigs on Shavuos by Eliezer Brodt In this post I would like to deal with tracing the early sources for the minhag of eating milchigs on Shavuos. A version of this article was printed last year in the Ami Magazine (# 119). This post contains a few corrections and additions to that version. A much more expanded version of this article will appear in Hebrew shortly (IY”H). Eating the vast array of customary dairy delicacies…

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Wine Strength and Dilution

Wine Strength and Dilution

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Wine Strength and Dilution by Isaiah Cox June 2009 Isaiah Cox trained as an historian at Princeton, and conducted postgraduate work in medieval history at King’s College London. He is also a technologist, with over 50 patents pending or issued to date. iwcox@alumni.princeton.edu There is a common understanding among rabbonim that wines in the time of the Gemara were stronger than they are today.[1] This is inferred because we know from the Gemara that wine was customarily diluted by at…

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?להשתכר על ידי יין בפורים, זו מצוה או עבירה

?להשתכר על ידי יין בפורים, זו מצוה או עבירה

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להשתכר על ידי יין בפורים, זו מצוה או עבירה? נכתב ע”י משה צוריאל Editor’s Note: Rabbi Moshe Zuriel’s latest book, Le-Sha’ah u-le-Dorot (two volumes) has just appeared. At over 800 pages, it deals with all sorts of Torah matters, both halakhah and hashkafah. פסקו רבותינו: “חייב איניש לבסומי בפוריא עד דלא ידע בין ארור המן לברוך מרדכי” (שו”ע או”ח סימן תרצ”ה, סעיף ב’). העיר עליו רמ”א: “ויש אומרים דאינו צריך להשתכר כל כך, אלא ישתה יותר מלימודו [מהרגלו] ויישן. ומתוך…

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