My First Book of Kosher Animals PDF Download

Author:
Publisher:
ISBN: 9780985525026
Category : Animals
Languages : en
Pages :

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Book Description
Your toddler will moo, baa and quack along with the adorable Kosher creatures in this colorful, rhyming book!

Author: Chazak
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Author: Shmuel Blitz
Publisher: Mesorah Publications
ISBN: 9781578199983
Category : Juvenile Nonfiction
Languages : en
Pages : 104

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Book Description
Every holiday has two parts: its historical background and its laws. This unique new offering from Shmuel Blitz - especially for children - presents both. He begins by telling us the story. We'll learn the history of the Exodus from Egypt; the heroism of the Maccabees, Chana and her seven sons; and Yehudis; the story of Rabbi Akiva and his rise from unlearned shepherd to the great sage of our people. So it is with every one of our festivals. And then - once we know the story - we learn the laws. Everything is presented simply, accurately, and clearly, in the famous Shmuel Blitz manner. With Tova Katz's beautiful illustrations, it's a treasure house of fun-filled learning. Read it to your little ones. Before long they'll know it by heart and read it to you. Bring a sparkle to your holidays with this hit from a master storyteller.

Author: Natan Slifkin
Publisher: Zoo Torah
ISBN: 9781933143064
Category : Philosophy
Languages : en
Pages : 260

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Man and Beast presents a comprehensive Jewish perspective on our relationship with the animal kingdom. From the blessings to be recited when visiting the zoo, to understanding what exactly sets us apart from animals, to the issues involved in keeping pets - an entire framework is presented.

Author: Sara Finkel
Publisher: Taschen
ISBN: 9780944070147
Category : Cooking
Languages : en
Pages : 336

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Index.

Author: Roger Horowitz
Publisher: Columbia University Press
ISBN: 0231540930
Category : Business & Economics
Languages : en
Pages : 436

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Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; how Manischewitz wine became the first kosher product to win over non-Jewish consumers (principally African Americans); the techniques used by Orthodox rabbinical organizations to embed kosher requirements into food manufacturing; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus. Kosher USA is filled with big personalities, rare archival finds, and surprising influences: the Atlanta rabbi Tobias Geffen, who made Coke kosher; the lay chemist and kosher-certification pioneer Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the animal-rights advocate Temple Grandin, a strong supporter of shechita, or Jewish slaughtering practice. By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish American life as well as American foodways.

Author: Sue Fishkoff
Publisher: Schocken
ISBN: 0805242651
Category : Cooking
Languages : en
Pages : 385

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Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillions-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 86 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews—they are Muslims, Seventh-day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe “answers to a higher authority.” Fishkoff interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut, and to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong arm tactics of early-twentieth-century kosher meat production, against which contemporary kashrut standards pale by comparison. A revelatory look at the current state of kosher in America, this book will appeal to anyone interested in food, religion, Jewish identity, or big business.

Author: Ann VanderMeer
Publisher:
ISBN: 9781892391926
Category : Humor
Languages : en
Pages : 91

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" ... [E]xploring an alternate history of science fiction, this ingenious anthology showcases eighteen brilliant authors leading the way to a new literature of the future ... Two strangely-detached astronauts orbit Earth while a third world war rages on. A primatologist's lover suspects her of obsession with one of her simian charges. The horrors of trench warfare dovetail with the theoretical workings of black holes. A dissolving marriage and bitter custody dispute are overshadowed by the arrival of time travelers. An astonishing invention that records the sense of touch is far too dangerous for Thomas Edison to reveal."--Page 4 of cover.

Author: George Robinson
Publisher: Schocken
ISBN: 0307484378
Category : Religion
Languages : en
Pages : 621

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Whether you are studying the Bible for the first time or you're simply curious about its history and contents, you will find everything you need in this "accessible, well-written handbook to Jewish belief as set forth in the Torah" (The Jerusalem Post). George Robinson, author of the acclaimed Essential Judaism, begins by recounting the various theories of the origins of the Torah and goes on to explain its importance as the core element in Jewish belief and practice. He discusses the basics of Jewish theology and Jewish history as they are derived from the Torah, and he outlines how the Dead Sea Scrolls and other archaeological discoveries have enhanced our understanding of the Bible. He introduces us to the vast literature of biblical commentary, chronicles the evolution of the Torah’s place in the synagogue service, offers an illuminating discussion of women and the Bible, and provides a study guide as a companion for individual or group Bible study. In the book’s centerpiece, Robinson summarizes all fifty-four portions that make up the Torah and gives us a brilliant distillation of two thousand years of biblical commentaries—from the rabbis of the Mishnah and the Talmud to medieval commentators such as Rashi, Maimonides, and ibn Ezra to contemporary scholars such as Nahum Sarna, Nechama Leibowitz, Robert Alter, and Everett Fox. This extraordinary volume—which includes a listing of the Torah reading cycles, a Bible time line, glossaries of terms and biblical commentators, and a bibliography—will stand as the essential sourcebook on the Torah for years to come.

Author: Anat Helman
Publisher: Oxford University Press
ISBN: 0190265434
Category : Religion
Languages : en
Pages : 400

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Book Description
Food is not just a physical necessity but also a composite commodity. It is part of a communication system, a nonverbal medium for expression, and a marker of special events. Bringing together contributions from fourteen historians, anthropologists, sociologists, and literary critics, Volume XXVIII of Studies in Contemporary Jewry presents various viewpoints on the subtle and intricate relations between Jews and their foodways. The ancient Jewish community ritualized and codified the sphere of food; by regulating specific and detailed culinary laws, Judaism extended and accentuated food's cultural meanings. Modern Jewry is no longer defined exclusively in religious terms, yet a decrease in the role of religion, including kashrut observance, does not necessarily entail any diminishment of the role of food. On the contrary, as shown by the essays in this volume, choices of food take on special importance when Jewish individuals and communities face the challenges of modernity. Following an introduction by Sidney Mintz and concluding with an overview by Richard Wilk, the symposium essays lead the reader from the 20th century to the 21st, across Europe, the Middle East, Africa, and North America. Through periods of war and peace, voluntary immigrations and forced deportations, want and abundance, contemporary Jews use food both for demarcating new borders in rapidly changing circumstances and for remembering a diverse heritage. Despite a tendency in traditional Jewish studies to focus on "high" culture and to marginalize "low" culture, Jews and Their Foodways demonstrates how an examination of people's eating habits helps to explain human life and its diversity through no less than the study of great events, the deeds of famous people, and the writings of distinguished rabbis.