ENGLISH

Food and Identity in Early Rabbinic Judaism

By Jordan D. Rosenblum

Book information

Publisher
Cambridge University Press
Year
2010
ISBN
0521195985, 9780521195980
LCC
BM710 .R615 2010
Open Library ID
OL23872802M
Language
english
Format
PDF
Filesize
2 MB (1875289 bytes)
Edition
1
Pages
238\238
Time added
2011-04-20 14:05:05

Description

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.

Similar books