The short answer to why Jews observe these laws is because the Torah says so.
Kashrut is the body of Jewish law dealing with what foods can and cannot be eaten and how those foods must be prepared.Keeping kosher only becomes difficult when you try to eat in a non-kosher restaurant or at the home of a person who does not keep kosher. Thus, shellfish such as lobsters, oysters, shrimp, clams and crabs are all forbidden. All of the birds on the list are birds of prey or scavengers, thus the rabbis inferred that this was the basis for the distinction.In those situations, your lack of knowledge about your host's ingredients and the food preparation techniques make it very difficult to keep kosher. Any land mammal that does not have both of these qualities is forbidden. Fish like tuna, carp, salmon and herring are all permitted. Other birds are permitted, such as chicken, geese, ducks and turkeys.The menu at Pita Plus is your standard Middle East Kosher Restaurant lunch spot, but it is also home to the most authentic Israeli shawarma outside of Israel and in the South Florida area.As with eating a new cuisine and going to a very authentic eatery, you are also going to have a cultural experience as well.