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Food and Identity in Early Rabbinic Judaism by Jordan Rosenblum Pdf
Food often defines societies and even civilizations. Through particular commensality restrictions, groups form distinct identities. This identity is enacted daily, turning the biological need to eat into a culturally significant activity. In this book, Jordan D. Rosenblum explores how food regulations and practices helped to construct the identity of early rabbinic Judaism. Bringing together the scholarship of rabbinics with that of food studies, this volume first examines the historical reality of food production and consumption in Roman-era Palestine. It then explores how early rabbinic food regulations created a distinct Jewish, male, and rabbinic identity.
This is the first book about the meals of Early Judaism. As such it breaks important new ground in establishing the basis for understanding the centrality of meals in this pivotal period of Judaism and providing a framework of historical patterns and influences.
Food and Judaism by Ronald Simkins,Philip M. and Ethel Klutznick Chair in Jewish Civilization. Symposium Pdf
Food is not simply a popularly imagined and well-known manifestation of Jewish culture. For Jews, food has been a means of exclusion, persecution, and assimilation by the larger society. Equally important, it has been an instrument of community, reparation, and renewal of identity. Food and Judaism presents a wide range of research on the history and interpretation of Jewish food practices and meanings. This volume covers a comprehensive array of topics, including American regional manifestations of food practices from little-known Jewish communities in cities such as contemporary Brighton Beach and Memphis; a social history of Jewish food in America by the renowned expert on Jewish food Joan Nathan; and an examination of how the American food industry appealed to early twentieth-century Jews. Several discussions of the religious meaning and personal advantages of following a vegetarian lifestyle are considered from biblical and historical perspectives. A rescued cookbook text from the Theresienstadt concentration camp is juxtaposed with an examination of how garlic in Jewish cooking served as an anti-Semitic caricature in early modern Europe. Historical perspectives are also provided on the use of separate dishes for milk and meat, the sanctification of Hasidic foods in Eastern Europe, and “mystical satiation” as found in the medieval Kabbalah.
Writing Food History by Kyri W. Claflin,Peter Scholliers Pdf
The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
Foreigners and Their Food by David M. Freidenreich Pdf
Foreigners and Their Food explores how Jews, Christians, and Muslims conceptualize “us” and “them” through rules about the preparation of food by adherents of other religions and the act of eating with such outsiders. David M. Freidenreich analyzes the significance of food to religious formation, elucidating the ways ancient and medieval scholars use food restrictions to think about the “other.” Freidenreich illuminates the subtly different ways Jews, Christians, and Muslims perceive themselves, and he demonstrates how these distinctive self-conceptions shape ideas about religious foreigners and communal boundaries. This work, the first to analyze change over time across the legal literatures of Judaism, Christianity, and Islam, makes pathbreaking contributions to the history of interreligious intolerance and to the comparative study of religion.
Jewish Eating and Identity Through the Ages by David C. Kraemer Pdf
This book explores the history of Jewish eating and Jewish identity, from the Bible to the present. The lessons of this book rest squarely on the much-quoted insight: 'you are what you eat.' But this book goes beyond that simple truism to recognise that you are not only what you eat, but also how, when, where and with whom you eat. This book begins at the beginning – with the Torah – and then follows the history of Jewish eating until the modern age and even into our own day. Along the way, it travels from Jewish homes in the Holy Land and Babylonia (Iraq) to France and Spain and Italy, then to Germany and Poland and finally to the United States of America. It looks at significant developments in Jewish eating in all ages: in the ancient Near East and Persia, in the Classical age, throughout the Middle Ages and into Modernity. It pays careful attention to Jewish eating laws (halakha) in each time and place, but it does not stop there: it also looks for Jews who bend and break the law, who eat like Romans or Christians regardless of the law and who develop their own hybrid customs according to their own 'laws', whatever Jewish tradition might tell them. In this colourful history of Jewish eating, we get more than a taste of how expressive and crucial eating choices have always been.
Over the last decade there has been ongoing discussion about the place of religion in Québécois society, particularly following the proposed Charter of Quebec Values in 2013. The essays in Everyday Sacred emerged from this active and often tense period of debate. Revitalizing an awareness of how people encounter, create, and employ religion in everyday life, contributors to this volume explore communities’ networks of beliefs, traditions, and relationships. Through broad comparisons beyond the Quebec context, contributors look at African Pentecostal congregations, an Iraqi Jewish community in Montreal, a rural Catholic parish on the Saint Lawrence River, and Tewehikan drumming in Wemotaci. They also examine wayside crosses, places of pilgrimage and devotion, debates on the regulation of the hijab, and the place of Montreal Spiritualists and transhumanists in the religious landscape. Seeking a holistic definition of Québécois religion, Everyday Sacred considers religious and secular identity, pluralism, the bodily and material aspects of religion, the impact of gender on community and the public sphere, and the rise of hybridity, sociality, and new technologies in transnational and online networks, in order to uncover the transmission of practices and beliefs from one generation to another. Disrupting familiar dichotomies between Catholicism and other religions, “founders” and immigrants, new religious movements and traditional institutions, Everyday Sacred marks the beginning of a sustained conversation on contemporary religion in Quebec, both inside and outside of the province. Contributors include: Emma Anderson (University of Ottawa), Randall Balmer (Dartmouth College), Hélène Charron (Université Laval), Elysia Guzik (University of Toronto), Laurent Jérôme (Université du Québec à Montréal), Norma B. Joseph (Concordia University), Cory Andrew Labrecque (Université Laval), Deirdre Meintel (Université de Montréal), Géraldine Mossière (Université de Montréal), Frédéric Parent (Université de Québec à Montréal), Meena Sharify-Funk (Wilfrid Laurier University).
Food and Religious Identities in Spain, 1400-1600 by Jillian Williams Pdf
In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of food and its relationship to religious identity. It also provides a basis for further study of the connection between food and identities of all types. This study explores the role of food as an expression of religious identity made evident in things like fasting, feasting, ingredient choices, preparation methods and commensal relations. It considers the role of food in the formation and redefinition of religious identities throughout this period and its significance in the maintenance of ideological and physical boundaries between faiths. This is an insightful and unique look into inter-religious dynamics. It will therefore be of great interest to scholars of religious studies, early modern European history and food studies.
Food, Religion and Communities in Early Modern Europe by Christopher Kissane Pdf
Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe. Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues. This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.
Global Jewish Foodways by Hasia R. Diner,Simone Cinotto Pdf
The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post–World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
Author : Jordan D. Rosenblum Publisher : University of California Press Page : 323 pages File Size : 53,5 Mb Release : 2020-01-21 Category : Religion ISBN : 9780520300439
Though ancient rabbinic texts are fundamental to analyzing the history of Judaism, they are also daunting for the novice to read. Rabbinic literature presumes tremendous prior knowledge, and its fascinating twists and turns in logic can be disorienting. Rabbinic Drinking helps learners at every level navigate this brilliant but mystifying terrain by focusing on rabbinic conversations about beverages, such as beer and wine, water, and even breast milk. By studying the contents of a drinking vessel—including the contexts and practices in which they are imbibed—Rabbinic Drinking surveys key themes in rabbinic literature to introduce readers to the main contours of this extensive body of historical documents. Features and Benefits: Contains a broad array of rabbinic passages, accompanied by didactic and rich explanations and contextual discussions, both literary and historical Thematic chapters are organized into sections that include significant and original translations of rabbinic texts Each chapter includes in-text references and concludes with a list of both referenced works and suggested additional readings
Most studies of the history of interpretation of the Song of Songs focus on its interpretation from late antiquity to modernity. InMy Perfect One, Kaplan maps the landscape of earlier rabinnic interpretation by investigating an underappreciated collection of interpretations of the Book found in rabbinic or Tannaitic literature from the first few centuries of the Common Era, known as the Halachic Midrashim. Kaplan advances two major claims: First, in a departure from earlier scholarship that too quickly classifies rabbinic interpretation of the Song of Songs as allegorical, he advocates a more nuanced reading of the approach of the early sages, who read the Song through a mode of typological interpretation concerned with the correspondence between Scripture and ideal events in history. Second, Kaplan contends that the early rabbinic approach to the text analyzes it using strategies similar to those used in reading epic poetry in antiquity. Throughout the book Kaplan explores ways in which this portrayal helped shape early rabbinic piety in the wake of the destruction, dislocation, and loss the Jewish community in the first two centuries of the Common Era, and how it provided the language to convey an important rabbinic theological idea--that despite the catastrophes of 70 C.E. and 135 C.E., God still loves Israel in a surpassing way and will right the catastrophe in his own time.
Foreigners and Their Food by David M. Freidenreich Pdf
Foreigners and Their Food explores how Jews, Christians, and Muslims conceptualize "us" and "them" through rules about the preparation of food by adherents of other religions and the act of eating with such outsiders. David M. Freidenreich analyzes the significance of food to religious formation, elucidating the ways ancient and medieval scholars use food restrictions to think about the "other." Freidenreich illuminates the subtly different ways Jews, Christians, and Muslims perceive themselves, and he demonstrates how these distinctive self-conceptions shape ideas about religious foreigners and communal boundaries. This work, the first to analyze change over time across the legal literatures of Judaism, Christianity, and Islam, makes pathbreaking contributions to the history of interreligious intolerance and to the comparative study of religion.