Friday, 20 May 2016

The Shellfish Thing

Hexaplex trunculus is a medium-sized species of sea snail was found on the north part of Israeli coastal plain near Tel Shikmona

Leviticus 11:9-12

King James Version (KJV)

These shall ye eat of all that are in the waters: whatsoever hath fins and scales in the waters, in the seas, and in the rivers, them shall ye eat.
10 And all that have not fins and scales in the seas, and in the rivers, of all that move in the waters, and of any living thing which is in the waters, they shall be an abomination unto you:
11 They shall be even an abomination unto you; ye shall not eat of their flesh, but ye shall have their carcases in abomination.
12 Whatsoever hath no fins nor scales in the waters, that shall be an abomination unto you.


A guide from the Ptil Tekhelet Foundation shows how a piece of wool, dipped into the solution for the Hexaplex (Murex) trunculus based dye, turns into leek-like green in sunlight, and eventually into (dark) blue with a purple hue.


Numbers 15 :

37 And the Lord spake unto Moses, saying,

38 Speak unto the children of Israel, and bid them that they make them fringes in the borders of their garments throughout their generations, and that they put upon the fringe of the borders a ribband of blue:

39 And it shall be unto you for a fringe, that ye may look upon it, and remember all the commandments of the Lord, and do them ; and that ye seek not after your own heart and your own eyes, after which ye use to go a whoring:

40 That ye may remember, and do all my commandments, and be holy unto your God.

41 I am the Lord your God, which brought you out of the land of Egypt, to be your God: I am the Lord your God.

Tzitzit (tassel) with blue thread produced from Hexaplex (Murex) trunculus


Structural formula of Hexaplex (Murex) spp. based blue, the tekhelet indigo 
(note the two bromides: in marine environments, 
sodium bromide is abundant, 
not so in terrestrial ones)

 Tekhelet (Hebrew: תכלת təḵêleṯ, "blue-violet", or "blue", or "turquoise" (alternate spellings include tekheleth, t'chelet, techelet and techeiles) is a blue dye mentioned 49 times in the Hebrew Bible/Tanakh. It was used in the clothing of the High Priest, the tapestries in the Tabernacle, and the tassels (Hebrew: ציצית, Tzitzit (or Ṣiṣiyot) [tsiˈtsit], pl. Tzitziyot or Ṣiṣiyot) affixed to the corners of one's four-cornered garment, such as the Tallit (garment worn during prayer, usually).

According to the Talmud, the dye of Tekhelet was produced from a marine creature known as the Ḥillazon (also spelled Chilazon). According to the Tosefta (Men. 9:6), the Ḥillazon is the exclusive source of the dye.

After the destruction of the Temple in Jerusalem by the Romans, the sole use of the Tekhelet dye was in Tzitzit. A set of Tzitzit consists of four tassels, some of their strands being Tekhelet, which Rashi describes as green as “poireau,” the French word for leek, transliterated into Hebrew. There are three opinions in Rabbinic literature as to how many are to be blue: 2 strings; 1 string; 1 half string. These strands are then threaded and hang down, appearing to be eight. The four strands are passed through a hole 25 to 50 mm away from the corners of the four-cornered cloth.



Making Sense of Kosher Laws - Biblical Archaeology Society

Biblical Archaeology Society Staff
This Bible History Daily feature was originally published in July 2012. It has been updated.—Ed.




The origins of Jewish dietary or kosher laws (kashrut) have long been the subject of scholarly research and debate. Regardless of their origins, however, these age-old laws continue to have a significant impact on the way many observant Jews go about their daily lives. One of the more well-known restrictions is the injunction against mixing meat with dairy products. Not only do most Jews who observe kashrut avoid eating any meat and milk products together, many also wait a certain amount of time—30 minutes to a few hours—between eating meat and dairy. Everything the foods touch must be kept completely separate. A fully kosher household, for example, might have two or more different sets of flatware, tableware and cooking ware for making and serving meat dishes separate from dairy-based dishes. Some families even use two different dishwashers in order to maintain the separation. Outside the house, some Jews keep kosher by eating only at kosher restaurants while others have no problem eating non-kosher foods, so long as they maintain a kosher home.
But what are some of the other laws of kashrut, and how are they to be explained? Many of the dietary restrictions outlined in Deuteronomy and Leviticus prohibit the consumption of certain “unclean” animals that either don’t chew their cud or don’t have cloven hooves, such as pigs, camels and rabbits. Likewise, while the Hebrew Bible permits the eating of fish with fins and scales, shellfish like lobsters and crabs are an abomination. Why were such seemingly innocuous physiological traits so objectionable to the early Israelites?
One possible reason may be that the Israelites wanted some way to distinguish themselves from their non-Hebrew neighbors. Archaeological excavations of Iron Age I sites in Israel have shown that while pigs were a popular part of the Philistine diet, they were entirely absent from the herd-based economy of the Israelites. According to Ronald Hendel, such culinary distinctions soon became codified markers of cultural identity, whereby “the Philistine treat became an Israelite taboo.”
*
Perhaps similar efforts to affirm Israel’s uniqueness lay at the heart of other animal prohibitions.
But according to kashrut, even permissible animals have to be prepared in a certain way in order to remain kosher. As explained in Deuteronomy 12:23-24, for example, the blood of a slaughtered animal cannot be ingested, for “the blood is the life, and you shall not eat the life with the flesh.” The Israelites, like many ancient peoples, believed that an animal’s blood carried the soul of the animal and therefore should not be consumed.** Thus, before a piece of meat could be cooked, it had to be fully drained of its blood. Though not discussed in the Bible, traditional kosher methods for doing this include broiling the meat or a combination of soaking and salting.
Kosher law also forbids the consumption of wine that has been made, bottled or handled by non-Jews. Although this prohibition does not appear in the Hebrew Bible, it seems to have been followed as early as the second century A.D. In antiquity, wine was often used in libation rituals to various deities; for Jews this meant that any “pagan” wine could potentially have been made or used as a sacrifice to a foreign god. Thus, in order to avoid coming into contact with contaminated wine, Jews began making and bottling their own wine in accordance with Jewish law.

Notes

*Ronald S. Hendel, “Of Sacred Leopards and Abominable Pigs,” Bible Review, October 2000.
**Bryan Bibb, “What’s a Pleasing Sacrifice?” Bible Review, October 2004.

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