Kosher style

The concept can be traced back to fressfroemigkeit, a term that was used in Germany to denote a type of eating style or food identity that revolved around religious practice.

In contemporary practice, kosher style is often encountered at social events and gatherings, where meals might exclude certain non-kosher items but not adhere strictly to kashrut.

[5] The notion of kosher style serves individuals and communities navigating between strict religious observance and cultural identification with Jewish culinary traditions.

According to Hasia Diner, kosher style represents a balancing act between tradition and assimilation, providing a sense of Jewish identity through food without strict adherence to kashrut.

This usually means that they serve traditional Ashkenazic Jewish foods,[6] such as chopped liver, bagels with cream cheese and lox, smoked sable, whitefish salad, gefilte fish, knishes, latkes, blintzes, cabbage rolls, egg cream, matzo ball soup, borscht, kasha varnishkes, stuffed derma, p'tcha, cholent, kugel, pickles, sauerkraut, and cold cut sandwiches, especially pastrami, corned beef, brisket and beef tongue.

The concern is that the term blurs the line between what is genuinely kosher and what merely reflects a style of Jewish cuisine, potentially causing confusion amongst both practicing Jews and the broader public.

[8] The exact definition of kosher style may vary between communities and individuals, reflecting diverse interpretations and practices related to Jewish dietary laws.

The term also relates to products marketed as "kosher style", prompting some regions to establish legislation to clarify labeling practices and prevent consumer misunderstanding.