Anthropologists have long scratched their heads at the organizational logic underpinning kashrut, the rules and regulations surrounding the proscription, prescription, and preparation of foods in Judaism, also called “kosher laws.” Why are only animals that both chew cud and have cloven hooves permissible? Why only fish that have both scales and fins, thereby eliminating species like catfish, sharks, and all shellfish? Why are locusts okay to eat while nearly every other species of insect is forbidden?
Various arguments have been put forth, one of the most common being that of basic health. At the time when the Torah was being codified, so the reasoning goes, parasites like trichinosis were very common, vaccines didn’t exist, and, in the absence of thermometers, it was difficult to determine if meat had reached the requisite temperature to be safe for consumption when cooked over an open flame. Others argue that it was about differentiation. The Law of Moses generally contains a constant proscription on types of mixing: no linen and wool should be woven together (Deut 22:11); two different crops should not be sown in the same field (Lev 19:19); a kid should not be cooked in its mother’s milk (Deut 14:21); and the Israelites should not intermingle with the Canaanites and others. Even the word “holy,” repeated many times in the first five books of Moses, is based on the Semitic root q-d-sh, whose meanings include separation, differentiation, and designation for a specific purpose (see, e.g., Lev 19:2, “…Be ye holy, for I the Lord God am holy.”) Separation and categorization, this line of thought suggests, were the driving forces behind kashrut. Read More