Format:
1 Online-Ressource (xiv, 223 Seiten)
ISBN:
9780511730375
Content:
Food often defines societies and even civilizations. Through particular commensality restrictions, groups form distinct identities: those with whom 'we' eat ('us') and those with whom 'we' cannot eat ('them'). 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. Rosenblum's work demonstrates how rabbinic food practices constructed an edible identity
Note:
Title from publisher's bibliographic system (viewed on 05 Oct 2015)
Additional Edition:
Erscheint auch als Druck-Ausgabe, Hardcover ISBN 978-0-521-19598-0
Additional Edition:
Erscheint auch als Druck-Ausgabe, Paperback ISBN 978-1-107-66643-6
Language:
English
Subjects:
Theology
Keywords:
Frühjudentum
;
Rabbinismus
;
Kaschrut
;
Speisegebot
DOI:
10.1017/CBO9780511730375
URL:
Volltext
(URL des Erstveröffentlichers)
URL:
Volltext
(lizenzpflichtig)
Author information:
Rosenblum, Jordan 1979-
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