Exploring the rules of forbidden foods and fasting through the ages.
By Robert A. Selig
With a February / March food themed issue, our features typically raise, and then try to historically answer, questions such as: What shall we have for dinner? How will it be prepared and presented on the table? What shall we drink with it? This time, however, let’s formulate our inquiry differently and ask: What shall we NOT have for dinner and why not? This question has been asked countless times over the centuries and even millennia as families select the ingredients and amounts of food for dinner based on criteria set by the availability of food items at any given time during the year, by cultural norms, and religious requirements set by the ecclesiastical calendar.
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