In this 6 part course, we will look at the laws of Kashrut pertaining to the preparation of food by non-Jews. Although modern kashrut supervision makes many of these laws invisible to us, they have profoundly shaped the Jewish cultural experience. We will examine the sources and practical halakhah on the issues pertaining to baked goods, cooked foods, wine, and dairy products produced or prepared by non-Jews and how changing contexts have affected the applications of these laws.

• The prohibition of Bishul Akum- food cooked by a non-Jew, including the reasons for the prohibition and what is included in it.
• The leniencies introduced in dealing with the prohibition of Bishul Akum by the Rishonim in light of the realities of Medieval domestic life.
• The prohibition of eating bread baked by a non-Jew, the reason for the prohibition, whether it is distinct from Bishul Akum, and again the leniencies introduced.
• The discussion of dairy produced by a non-Jew and R’ Moshe’s widely adopted leniency in light of government oversight of the American dairy industry