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Author: S. Marks
Publisher: Springer
ISBN: 1137363797
Category : Religion
Languages : en
Pages : 204
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Book Description
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.
Author: S. Marks
Publisher: Springer
ISBN: 1137363797
Category : Religion
Languages : en
Pages : 204
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Book Description
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.
Author: Jordan Rosenblum
Publisher: Cambridge University Press
ISBN: 0521195985
Category : History
Languages : en
Pages : 239
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Book Description
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.
Author: Aaron S. Gross
Publisher: NYU Press
ISBN: 1479827797
Category : Social Science
Languages : en
Pages : 400
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Book Description
How Judaism and food are intertwined Judaism is a religion that is enthusiastic about food. Jewish holidays are inevitably celebrated through eating particular foods, or around fasting and then eating particular foods. Through fasting, feasting, dining, and noshing, food infuses the rich traditions of Judaism into daily life. What do the complicated laws of kosher food mean to Jews? How does food in Jewish bellies shape the hearts and minds of Jews? What does the Jewish relationship with food teach us about Christianity, Islam, and religion itself? Can food shape the future of Judaism? Feasting and Fasting explores questions like these to offer an expansive look at how Judaism and food have been intertwined, both historically and today. It also grapples with the charged ethical debates about how food choices reflect competing Jewish values about community, animals, the natural world and the very meaning of being human. Encompassing historical, ethnographic, and theoretical viewpoints, and including contributions dedicated to the religious dimensions of foods including garlic, Crisco, peanut oil, and wine, the volume advances the state of both Jewish studies and religious studies scholarship on food. Bookended with a foreword by the Jewish historian Hasia Diner and an epilogue by the novelist and food activist Jonathan Safran Foer, Feasting and Fasting provides a resource for anyone who hungers to understand how food and religion intersect.
Author: Jacob Neusner
Publisher: Fortress Press
ISBN: 9781451410181
Category : Religion
Languages : en
Pages : 256
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Book Description
One of the world's experts on classical Jewish history and literature offers an authoritative interpretation of the three major periods of Jewish history from the time of the Bible up to the present. What emerges is a captivating account of the life-forming nature of a dynamic religion in vastly differing historical contexts. Glossary, maps, illustrations, photographs.
Author: James C. Vanderkam
Publisher: Wm. B. Eerdmans Publishing
ISBN: 1467464058
Category : Religion
Languages : en
Pages : 332
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Book Description
Based on the best archaeological research, this volume explores the history of Judaism during the Second Temple period (516 BCE–70 CE), describing the body of Jewish literature written during these centuries and the most important groups, institutions, and practices of the time. Particularly interesting are VanderKam’s depiction of events associated with Masada and, more briefly, the Bar Kokhba revolt—as well as his commentary on texts unearthed in places like Elephantine and Qumran. Now in its second edition, with additional material and updated throughout, this book remains the preeminent guide to early Judaism for anyone looking for a text that is concise and accessible while still comprehensive—and written by one of the foremost experts in the field.
Author: Jake Cohen
Publisher: Houghton Mifflin
ISBN: 035835398X
Category : Cooking
Languages : en
Pages : 281
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Book Description
100 updated classic and all-new Jewish-style recipes from a bright new star in the food community.
Author: FEELEY-HARNIK G
Publisher: Smithsonian Books (DC)
ISBN:
Category : Religion
Languages : en
Pages : 212
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Book Description
Author: Gillian Feely-Harnik
Publisher:
ISBN: 9781437951530
Category :
Languages : en
Pages : 184
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Book Description
How do people come to attribute meaning to food? What cultural significance did food hold for early Jews and Christians? How did they use food and dietary laws to address major questions of identity and affiliation? In this classic work of anthropology, Prof. Gillian Feeley-Harnik examines these and other probing questions and shows how the religious symbolism of food provided a sense of community during Biblical times. This book has been praised as ¿At once a searching essay in the anthropology of food and an imaginative inquiry into the nature of religion and group identity . . . . Biblical scholars and serious students alike will finish this book enlightened and impressed.¿
Author: Judy Kancigor
Publisher: Workman Publishing
ISBN: 9780761144526
Category : Cooking
Languages : en
Pages : 712
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Book Description
Featuring the finest in Jewish home cookery, a delectable assortment of traditional and nontraditional dishes includes nearly six hundred recipes representing all aspects of Jewish culture, including tempting dishes for holiday celebrations, regional specialties, old family favorites, and innovative new renditions of classics. Simultaneous.
Author: Aaron S. Gross
Publisher: NYU Press
ISBN: 147989933X
Category : Social Science
Languages : en
Pages : 400
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Book Description
How Judaism and food are intertwined Judaism is a religion that is enthusiastic about food. Jewish holidays are inevitably celebrated through eating particular foods, or around fasting and then eating particular foods. Through fasting, feasting, dining, and noshing, food infuses the rich traditions of Judaism into daily life. What do the complicated laws of kosher food mean to Jews? How does food in Jewish bellies shape the hearts and minds of Jews? What does the Jewish relationship with food teach us about Christianity, Islam, and religion itself? Can food shape the future of Judaism? Feasting and Fasting explores questions like these to offer an expansive look at how Judaism and food have been intertwined, both historically and today. It also grapples with the charged ethical debates about how food choices reflect competing Jewish values about community, animals, the natural world and the very meaning of being human. Encompassing historical, ethnographic, and theoretical viewpoints, and including contributions dedicated to the religious dimensions of foods including garlic, Crisco, peanut oil, and wine, the volume advances the state of both Jewish studies and religious studies scholarship on food. Bookended with a foreword by the Jewish historian Hasia Diner and an epilogue by the novelist and food activist Jonathan Safran Foer, Feasting and Fasting provides a resource for anyone who hungers to understand how food and religion intersect.
