T&T Clark Handbook of Food in the Hebrew Bible and Ancient Israel

Description

Food and feasting are key themes in the Hebrew Bible and the culture it represents, and the archaeology of the lands of the Bible now provides information about ancient foodways. In this handbook scholars draw on a multitude of disciplines to offer an overview of the study of food in the Hebrew Bible and ancient Israel. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and historical understanding of ancient Israel as it pertains to food. The volume is divided into five parts examining aspects of food and food production in the Hebrew Bible and ancient Israel. Environmental and socio-economic issues such as climate and trade are considered along with the production of raw materials and the technology of harvesting and food processing. The cultural role of food and meals in festivals, holidays, and biblical regulations is also discussed, as is the way food and drink are treated in biblical texts, in related epigraphic materials, and in iconography. Cover Contents List of Illustrations Notes on Contributors Preface List of Abbreviations Introduction: Food, the Hebrew Bible, and the Ancient Israelites Carol Meyers, Cynthia Shafer-Elliott, and Janling Fu Part I Environmental and Socioeconomic Context 1 Environmental Features George A. Pierce 2 Houses, Households, and Social Structure James W. Hardin 3 Economy and Trade Joshua Walton Part II Food Procurement and Production 4 Animal Husbandry: Meat, Milk, and More Justin Lev-Tov 5 Grains, Bread, and Beer Jennie Ebeling 6 Olives and Olive Oil Eric Lee Welch 7 Grapes and Wine Carey Ellen Walsh 8 Fruits, Nuts, Vegetables, and Legumes Cynthia Shafer-Elliott 9 Spices, Herbs, and Sweeteners Joshua Walton and Lauren M. Santini 10 Underrepresented Taxa: Fish, Birds, and Wild Game Deirdre N. Fulton and Paula Wapnish Hesse Part III Techniques of Food Preparation and Preservation 11 Tools and Utensils Leann Pace 12 Ceramics in the Iron Age Nava Panitz-Cohen 13 Ceramics and Ethnoarchaeology Gloria London 14 Cooking Installations Tim Frank 15 Storage David Ilan 16 Spoilage Zachary C. Dunseth and Rachel Kalisher Part IV Cultural Contexts 17 Feasting and Festivals Jonathan S. Greer 18 Food, Death, and the Dead Matthew J. Suriano 19 Diet and Nutrition Margaret Cohen 20 Too Much Food and Drink: Gluttony and Intoxication Rebekah Welton 21 Too Little Food and Drink: Hunger and Fasting Peter Altmann 22 Food and Gender Carol Meyers 23 Food in Canaanite Myth Joseph Lam 24 Food and Israelite Identity Max Price Part V Food in Ancient Texts (Hebrew Bible, Inscriptions) and Art 25 Iconography of Food and Drink Janling Fu 26 Food in Epigraphic Sources Christopher A. Rollston 27 Language of Food and Cooking in the Hebrew Bible Kurtis Peters 28 Food in the Tetrateuch Dorothea Erbele-Küster 29 Food in Deuteronomy and the Former Prophets Janling Fu 30 Food in the Latter Prophets Andrew T. Abernethy 31 Food in the Writings Klaus-Peter Adam Subject Index Index of Biblical References Index of Authors