It may seem strange to the reader, but the term “kosher” only appears twice in the entire Bible (and in the only place where it appears, it does not pertain to food!! Originally, “kasher” meant “to be right and proper” (as in Esther 8:5), or “to prosper” (cf. Ecc. 11:6). As a noun, it connotes, “skill,” or “success” (Ecc. 2:21; 4:4), or “advantage.” The term originally came to designate proper and fit food only during the rabbinic era that is in accordance to the rules of ritual purity. Many of the basic laws of permitted and forbidden animals can be found in the Book of Leviticus (11:1–23, 29ff.) and in the Book of Deuteronomy (14:3–21). One of the best known restrictions is the law forbidding the cooking a calf in its mother’s milk (Exod. 23:19; 34:26; Deut. 14:21). Jewish thinkers beginning with Philo of Alexandria (ca. 1st century) suggest that the reason is so that we will learn to respect the importance of motherhood. God intended for the milk to enhance the life of the infant animal—and not so that we may use it as a condiment for dinner! Continue reading “What is the origin of the term “kosher”? What does it take to make an animal “kosher”?”