"Ever wondered what makes kosher food kosher? Why is keeping kosher important to Jews, anyway?does God
what we eat? Apisdorf, an Orthodox rabbi, has the answers. With a sense of humor and a light touch, he lays out the
basics of the Jewish dietary laws?what foods (like pork, snails, and shrimp) are forbidden; how to tell if prepared
food that you buy at the store is kosher. He dispels many widely-held myths about the Jewish dietary laws. For
example, contrary to popular belief, "kosher" does not mean that food has been blessed by a rabbi. Apisdorf also
addresses pastoral questions, gently suggesting that Jews who want to start keeping kosher don't take on all the
dietary laws at once: they should begin by cutting out one non-kosher food, and gradually move toward a more
complete observance of the whole dietary code. Apisdorf also uncovers the spiritual aspects of keeping kosher.
Integral to Judaism, he says, is the recognition that physical, seemingly mundane details can play a profound role
in spiritual life. Quirky "bits and bites of kosher history" round out the book. (For example, Rokeach Co., a major
producer of kosher food, began marketing kosher products in 1870 with kosher soap. Who knew?). Though certainly
not the only introduction to Jewish dietary law, this charming guide is a welcome addition to the field."