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Food and identity in early rabbinic Judaism /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food and identity in early rabbinic Judaism // Jordan D. Rosenblum.
remainder title:	Food & Identity in Early Rabbinic Judaism
Author:	Rosenblum, Jordan,
Description:	1 online resource (xiv, 223 pages) :digital, PDF file(s). :
Notes:	Title from publisher's bibliographic system (viewed on 05 Oct 2015).
Subject:	Jews - Dietary laws. -
Online resource:	https://doi.org/10.1017/CBO9780511730375
ISBN:	9780511730375 (ebook)

Food and identity in early rabbinic Judaism /
Rosenblum, Jordan,1979-

Food and identity in early rabbinic Judaism /Food & Identity in Early Rabbinic JudaismJordan D. Rosenblum. - 1 online resource (xiv, 223 pages) :digital, PDF file(s).

Title from publisher's bibliographic system (viewed on 05 Oct 2015).

set table" : organization and structure --Introduction -- "The

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.

ISBN: 9780511730375 (ebook)Subjects--Topical Terms:

803102
Jews
--Dietary laws.

LC Class. No.: BM710 / .R615 2010

Dewey Class. No.: 296.7/309015

Food and identity in early rabbinic Judaism /
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245 1 0 $a Food and identity in early rabbinic Judaism / $c Jordan D. Rosenblum.
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505 0 0 $g Introduction -- "The $t set table" : organization and structure -- $t A brief introduction to the Tannaitic Corpus -- $g 1. $t Realia -- $g What did they eat? -- How did they obtain their food? -- How did they prepare their food? -- In what manner did they eat their food? -- Realia : conclusions -- 2. $t Jewish identity -- $g Pre-Tannaitic evidence for commensality restrictions -- Food as metonym/food as embodiment -- The "abominable pig" -- Manna -- The Passover -- The Laws of Kashrut -- Food as metonym/food as embodiment : conclusions -- The status of food correlates with the status of its cook -- Meat -- Non-meat items -- Conclusions -- Commensality as idolatry -- Jewish identity : conclusions -- 3. $t Jewish male identity -- $g Preparing food as (re)producing male identity -- Sharing the kitchen with the Ḥabēr and the 'Am hā' Āreṣ -- Preparing food as (re)producing male identity : conclusions -- Women at the Tannaitic table? -- "It leads to transgression" : Commensality among Zābîm -- Jewish male identity : conclusions -- 4. $t Jewish male Rabbinic identity -- $g The cuisine of the Rabbinic Jew -- Purity and commensality -- Commensality between the Ḥabēr and the 'Am hā' Āreṣ -- Purity and commensality : conclusions -- The status of food correlates with the status of its cook -- Reinterpreting festival observance -- Passover -- Sukkot -- The Sabbath -- Commensality and the Synagogue -- Jewish male Rabbinic identity : conclusions -- Conclusion.
520 $a 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.
650 0 $a Jews $x Dietary laws. $3 803102
650 0 $a Jews $x Food $x History. $3 803103
650 0 $a Jews $x Identity. $3 577006
650 0 $a Rabbinical literature $x History and criticism. $3 575274
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856 4 0 $u https://doi.org/10.1017/CBO9780511730375