Kooperativer Bibliotheksverbund

UID:

Format: 1 online resource (xiv, 223 pages) : , digital, PDF file(s).

ISBN: 9780511730375 (ebook)

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). , set table" : organization and structure -- , A brief introduction to the Tannaitic Corpus -- , Realia -- , Jewish identity -- , Jewish male identity -- , Jewish male Rabbinic identity --

Additional Edition: Print version: ISBN 9780521195980

Language: English

Subjects: Theology

URL: https://doi.org/10.1017/CBO9780511730375

URL: Volltext  (URL des Erstveröffentlichers)

URL: Volltext  (lizenzpflichtig)

UID:

Format: 1 online resource (xiii, 193 pages) : , digital, PDF file(s).

ISBN: 9781316106655 (ebook)

Content: In The Jewish Dietary Laws in the Ancient World Jordan D. Rosenblum explores how cultures critique and defend their religious food practices. In particular he focuses on how ancient Jews defended the kosher laws, or kashrut, and how ancient Greeks, Romans, and early Christians critiqued these practices. As the kosher laws are first encountered in the Hebrew Bible, this study is rooted in ancient biblical interpretation. It explores how commentators in antiquity understood, applied, altered, innovated upon, and contemporized biblical dietary regulations. He shows that these differing interpretations do not exist within a vacuum; rather, they are informed by a variety of motives, including theological, moral, political, social, and financial considerations. In analyzing these ancient conversations about culture and cuisine, he dissects three rhetorical strategies deployed when justifying various interpretations of ancient Jewish dietary regulations: reason, revelation, and allegory. Finally, Rosenblum reflects upon wider, contemporary debates about food ethics.

Note: Title from publisher's bibliographic system (viewed on 05 Apr 2017).

Additional Edition: Print version: ISBN 9781107090347

Language: English

URL: https://doi.org/10.1017/9781316106655

URL: Volltext  (lizenzpflichtig)

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Format: 257 Seiten.

ISBN: 978-3-525-55068-7 , 3-525-55068-5

Series Statement: Journal of Ancient Judaism / Supplements 15

Language: English

Subjects: History , Theology

Keywords: Judentum ; Christentum ; Heidentum ; Interreligiöser Dialog ; Konferenzschrift ; Konferenzschrift

URL: Inhaltstext

URL: Inhaltsverzeichnis

URL: Inhaltstext

URL: Inhaltsverzeichnis

Author information: Rosenblum, Jordan 1979-

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Format: xiii, 193 Seiten.

ISBN: 978-1-107-09034-7

Content: "A key component of this project is the history of interpretation of biblical dietary laws. As such, it is essential that the reader first becomes acquainted with what the Hebrew Bible says - and even more importantly, what it does not say. Chapter One therefore examines all of the biblical food laws and their justifications (or, almost always, their lack thereof), including: abstaining from certain animals (sometimes categorically and other times specifically), animals that die a natural death, animals killed by other animals, blood, the sciatic nerve, and slaughtering a mother and her child on the same day; sending away the mother bird from the nest before taking her eggs/chicks; and cooking a kid in its mother's milk. In discussing the supposed rationalizations for these regulations, I consider well-known anthropological and popular accounts (Mary Douglas, Jacob Milgrom, Marvin Harris, etc.)"...

Note: Includes bibliographical references and index

Language: English

Subjects: Theology

Keywords: Judentum ; Ernährung ; Recht ; Antike

URL: Contributor biographical information

URL: Publisher description

URL: Table of contents only

URL: http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029415886&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA

Author information: Rosenblum, Jordan 1979-

UID:

Format: 1 online resource : , 3 black and white illustrations

ISBN: 9781479893133

Content: 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.

Note: Frontmatter -- , Contents -- , Foreword -- , Introduction -- , Part 1. History -- , Introduction to Part 1 -- , 1. Food in the Biblical Era -- , 2. Food in the Rabbinic Era -- , 3. Food in the Medieval Era -- , 4. Food in the Modern Era -- , Part 2. Food and Culture -- , Introduction to Part 2 -- , 5. A Brief History of Jews and Garlic -- , 6. Jewish, Christian, and Islamic Perspectives on Food and Jewishness -- , 7. How Ancient Greeks, Romans, Jews, and Christians Drank Their Wine -- , 8. Jews, Schmaltz, and Crisco in the Age of Industrial Food -- , 9. The Search for Religious Authenticity and the Case of Passover Peanut Oil -- , 10. How Shabbat Cholent Became a Secular Hungarian Favorite -- , Part 3. Ethics -- , Introduction to Part 3 -- , 11. Jewish Ethics and Morality in the Garden -- , 12. Ecological Ethics in the Jewish Community Farming Movement -- , 13. Bloodshed and the Ethics and Theopolitics of the Jewish Dietary Laws -- , 14. The Virtues of Keeping Kosher -- , 15. Jewish Ethics, the Kosher Industry, and the Fall of Agriprocessors -- , 16. A Satisfying Eating Ethic -- , 17. The Ethics of Eating Animals -- , Afterword -- , Acknowledgments -- , About the Editors -- , About the Contributors -- , Index , In English.

Language: English

DOI: 10.18574/9781479893133

URL: https://www.degruyter.com/isbn/9781479893133

UID:

Format: 1 online resource (xiv, 223 pages) : , digital, PDF file(s).

ISBN: 1-107-20510-7 , 1-282-63046-6 , 9786612630460 , 0-511-72795-X , 0-511-72890-5 , 0-511-72985-5 , 0-511-72656-2 , 0-511-73037-3 , 0-511-72514-0

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). , set table" : organization and structure -- , A brief introduction to the Tannaitic Corpus -- , Realia -- , Jewish identity -- , Jewish male identity -- , Jewish male Rabbinic identity -- , English

Additional Edition: ISBN 1-107-66643-0

Additional Edition: ISBN 0-521-19598-5

Language: English

UID:

Format: 1 online resource (231 pages)

Edition: 1st ed.

ISBN: 1-951498-84-4

Series Statement: Brown Judaic Studies ; v.368

Additional Edition: ISBN 1-951498-83-6

Additional Edition: ISBN 1-951498-82-8

Language: English

UID:

Format: 260 p.

Edition: 1

ISBN: 9783666550683

Series Statement: Journal of Ancient Judaism. Supplements

URL: https://doi.org/10.13109/9783666550683

UID:

Format: 1 online resource (xiv, 223 pages)

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 resource description page (viewed January 20, 2017). , In English.

Language: English