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Preparing for Shabbat: Difference between revisions
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* It is interesting to note that according to the Zohar, the mitzva of tasting the Shabbat food applies on Friday night and not prior to Shabbat, as most are accustomed to. According to this approach, the reason for tasting the food Friday night is to ensure that the daytime Shabbat foods are tasty.(Zohar, Bereishit 48b.) This opinion is puzzling, however, since once Shabbat has begun all further cooking is forbidden. In most cases it is not even permissible to add spices or do anything else to a food which is cooking on the fire. (Amot Shel Halacha by Rabbi Ari Enkin) | * It is interesting to note that according to the Zohar, the mitzva of tasting the Shabbat food applies on Friday night and not prior to Shabbat, as most are accustomed to. According to this approach, the reason for tasting the food Friday night is to ensure that the daytime Shabbat foods are tasty.(Zohar, Bereishit 48b.) This opinion is puzzling, however, since once Shabbat has begun all further cooking is forbidden. In most cases it is not even permissible to add spices or do anything else to a food which is cooking on the fire. (Amot Shel Halacha by Rabbi Ari Enkin) | ||
* There is another, somewhat unfamiliar, explanation for the custom of tasting the Shabbat foods, as well. There are those who suggest that the custom derives from an ancient practice to fast every Friday until shortly before the arrival of Shabbat. As fasting on a Friday is generally forbidden, the custom of tasting the Shabbat foods close to the onset of Shabbat was born. In this way, through the requirement to taste the Shabbat foods Friday afternoon, those who were fasting could rest assured that their fast didn’t accidentally extend into Shabbat, which would be forbidden. So too, it ensures that one will not enter Shabbat in a state of discomfort or outright hunger. In fact, in some communities this tasting ritual was known as the "boi kalla" meal. (Aseh Lecha Rav 3:14)</ref>It is noted that the custom of tasting the Shabbat foods on Friday afternoons is one which is quite widespread. <ref> Mateh Moshe 408. The kabbalists were especially diligent to taste the Shabbat food on Erev Shabbat, comparing it to the exacting preparations one undertakes in order to properly prepare for the arrival of an important guest.(Shulchan Aruch Ha'arizal 260:5; Pri Eitz Chaim, Shaar 18:3; Shaar Hakavanot, Tevilat Erev Shabbat)</ref> | * There is another, somewhat unfamiliar, explanation for the custom of tasting the Shabbat foods, as well. There are those who suggest that the custom derives from an ancient practice to fast every Friday until shortly before the arrival of Shabbat. As fasting on a Friday is generally forbidden, the custom of tasting the Shabbat foods close to the onset of Shabbat was born. In this way, through the requirement to taste the Shabbat foods Friday afternoon, those who were fasting could rest assured that their fast didn’t accidentally extend into Shabbat, which would be forbidden. So too, it ensures that one will not enter Shabbat in a state of discomfort or outright hunger. In fact, in some communities this tasting ritual was known as the "boi kalla" meal. (Aseh Lecha Rav 3:14)</ref>It is noted that the custom of tasting the Shabbat foods on Friday afternoons is one which is quite widespread. <ref> Mateh Moshe 408. The kabbalists were especially diligent to taste the Shabbat food on Erev Shabbat, comparing it to the exacting preparations one undertakes in order to properly prepare for the arrival of an important guest.(Shulchan Aruch Ha'arizal 260:5; Pri Eitz Chaim, Shaar 18:3; Shaar Hakavanot, Tevilat Erev Shabbat)</ref> | ||
# Similarly, there are those who suggest that in the event that one knows exactly how the Shabbat foods taste (i.e. the same recipe and results week after week) there is no obligation to do so. <ref> In fact, it might be a greater display of honor to Shabbat not to taste such food beforehand and to rather save the gastronomic pleasure exclusively for Shabbat itself. </ref> Nevertheless, in order to satisfy most opinions one should be sure to taste at least one dish in honor of Shabbat every Friday afternoon.<ref> Nimukei Orach Chaim 250 </ref> | # Similarly, there are those who suggest that in the event that one knows exactly how the Shabbat foods taste (i.e. the same recipe and results week after week) there is no obligation to do so. <ref> In fact, it might be a greater display of honor to Shabbat not to taste such food beforehand and to rather save the gastronomic pleasure exclusively for Shabbat itself. </ref> Nevertheless, in order to satisfy most opinions one should be sure to taste at least one dish in honor of Shabbat every Friday afternoon.<ref> Nimukei Orach Chaim 250 </ref> | ||
# On Friday of [[Shabbat Chazon]], one shouldn’t taste the food. <Ref>Shemirat Shabbat KeHilchata 42:61 </ref> | |||
# If [[Asara BeTevet]] falls out to be on Friday one may taste the food if one spits it out and doesn’t swallow. <Ref>Shemirat Shabbat KeHilchata 42:61 </ref> | |||
==Which foods should be tasted?== | ==Which foods should be tasted?== | ||
# Some authorities suggest that the mitzva of tasting the Shabbat food pertains specifically to the chulent<ref> Yosef Ometz, Minhagei Frankfurt 576 </ref> though most others insist that it applies equally to all the foods which one will be eating throughout Shabbat.<ref> Magen Avraham, OC 250:1; Shulchan Aruch Harav, OC 250:8 </ref> | # Some authorities suggest that the mitzva of tasting the Shabbat food pertains specifically to the chulent<ref> Yosef Ometz, Minhagei Frankfurt 576 </ref> though most others insist that it applies equally to all the foods which one will be eating throughout Shabbat.<ref> Magen Avraham, OC 250:1; Shulchan Aruch Harav, OC 250:8 </ref> | ||
