We know that Torah is compared to food, but have we ever stopped to consider the simplest of culinary considerations pertaining thereto, namely, what pairs with it? Don’t start naming wines; wine is also Torah, and this isn’t one of those weird gastropubs where everything is made from the same ingredient.
The fact is, Torah is a difficult food to pair since it comes in so many variations. Some teachers serve Torah juicy, some serve it dry. Some Torah is sweet, some bitter. The Torah is prepared on some days to suit the tastes of children and on others the preferences of old men. Which food goes with gematria spice as well as with pshat crackers? What does kitchen science avail us when complex Talmud proteins need to be broken down and letters of the Aleph Bet need to cohere?
Perhaps Torah is like the manna from heaven, acquiring every taste the eater desires. This shall make Torah pairings very simple, to wit: everything pairs with anything! But experimentation in the metaphysical kitchen has shown this approach to be a disaster. Rabbis pair Torah with quantum physics and the meal has a soporific effect, like smarmy sermons drizzled with just a dabbling of unprepared intellectualism. Other Jews serve Torah with politics, and it smells like aggressive narcissism imbued with biting aftertaste of regret. These are not flavors unique to Torah; we can get them for free on Facebook every day.
It’s not that the Torah doesn’t go with these things. The Torah doesn’t seem to make much difference to them. It’s strange; you bite into, say, the Torah’s teachings about animal cruelty, and are greeted with a rush of tastes, a wash of tangy lime rushing through the registers to the keening burn of peppermint, filling every corner of your gut. But take those teachings and grind them over an activist website, and all you taste is activism, worldly, sincere, simple, like a hearty bowl of cornflakes. The Torah is an anti-spice. It only seems to have a taste on its own.
So maybe the Torah shouldn’t be paired with anything else at all? But the Torah itself says the Torah is a condiment! It calls for other foods as peanut butter calls to jelly. The Torah is meant to render the evil inclination edible, somehow, like salting a stone or peppering cyanide.
I think it’s the anti-spice the job calls for. The evil inclination, after all, tastes like the fruit of a certain tree that mixed good and evil; it is a taste of freedom that sours to nihilism on the human tongue. Our goal is to centrifuge the mix, separate good from evil, to see the evil inclination for what it is. We are in need of a spice that turns the mirror on things, makes them taste ever more like themselves…
“But quantum mechanics really is related to Torah. I don’t just want to see my political goals for what they are now. I want to show they’re part of Torah!”
Oh. For that, you’ll need bittul, the same mixing method that helped King David and Hillel House make the thoughts of their earthly brains a part of the eternal word of G-d. Otherwise, the oil will float, your opinions will sink, and the absolute best-case scenario is we remember you on holidays with a named food like “hamantashen” or “maror”. Study with humility, mix only a sixtieth of what you think into things you learn from sages, and, whatever you do, don’t forget the blessing beforehand.
Originally on Hevria