Touching another person (in Hebrew, negiah), as casually as its regarded in many circles, is far more powerful than most of us appreciate.
Traditional Judaism, always an astute observer of the human scene, stipulates that men and women who are not close relatives should exercise extreme caution and sensitivity in expressing affection for one another through touch.
The idea of keeping kosher provides Jewish culture with a sense that there is a right way and a wrong way to eat and that food is important.
A second reason that Jewish food evolved the way it did was the customs around Shabbat, a day when observant Jews do not cook but are supposed to eat hot food.
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If we insist upon this distinction, then it looks like Tuvel has articulated a ‘dangerous idea’, and the thought-police have stepped in to silence her.
On your way out, you comment to the manager about how little waiters earn for working so hard. Notice, incidentally, that in neither case was the touch sensual or even affectionate.
Still, it had an undeniable effect, opening up new feelings of warmth and receptivity.
Even when not fueled by desire, touch can leave people feeling distinctly warmer and more connected to each other.
There is a whole set of dishes that can be cooked or kept warm overnight.
A third religious factor in Jewish cuisine was the Passover holiday, with its special food rules that also stimulated Jewish culinary creativity.