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Food and Identity in Early Rabbinic Judaism
     

Food and Identity in Early Rabbinic Judaism

by Jordan D. Rosenblum
 

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ISBN-10: 1107666430

ISBN-13: 9781107666436

Pub. Date: 02/20/2014

Publisher: Cambridge University Press

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

Overview

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.

Product Details

ISBN-13:
9781107666436
Publisher:
Cambridge University Press
Publication date:
02/20/2014
Edition description:
Reprint
Pages:
238
Product dimensions:
5.98(w) x 9.02(h) x 0.55(d)

Table of Contents

Introduction; 1. Realia; 2. Jewish identity; 3. Jewish male identity; 4. Jewish male rabbinic identity; Conclusion.

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