Hello Rabbi, I hope you are well.
When I was studying to be a chef I had many lessons in "Food Safety".
One of my chef instructors mentioned that many dietary laws from different religions are based on what is safe to eat and what is not. (Considering the days of little science and no refrigeration.)
My question is, when people ask you why something is or is not Kosher and how did these things get that way, is there a resource you direct them too? Perhaps a website or book that explains
why. (Such as no shellfish, because we know shellfish from contaminated water can kill you.)
As a chef and a fat man that loves food, the Kosher dietary laws have always fascinated me. I hope you can point me in the right direction as to the
why.
Thank you so much.
