Kosher and halal meals.

Abstract This chapter presents the information necessary for a professional to develop minimal proficiency for appreciating and providing kosher and halal meals, as well as other religiously defined meals. The aim is to sensitize professionals to the cultural, religious, political, economic, and public policy barriers to accessing ‘good’ meals, which for Muslims and Jews, and most persons of any religious faith, go a long way to making one holy and whole.