Medieval Muslim Cuisine as A Real-Life Foundation for the Meat and Milk Prohibition in Ibn Ezra's Biblical Commentary
In his biblical commentary, R. Abraham Ibn Ezra (c. 1090-1164) occasionally voices the contention that the language, culture, and life-style of the Muslim world are capable of contributing to our understanding of contemporary aspects of biblical stories and laws. The current paper deals with the inf...
| Main Author: | |
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| Format: | Electronic Article |
| Language: | English |
| Check availability: | HBZ Gateway |
| Journals Online & Print: | Drawer...
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| Fernleihe: | Fernleihe für die Fachinformationsdienste |
| Published: |
MDPI
[2018]
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| In: |
Religions
Year: 2018, Volume: 9, Issue: 6, Pages: 1-12 |
| Further subjects: | B
Maimonides
B Arab kitchen B Abraham Ibn Ezra B milk and meat B humoralism B Islamic culinary B doctrine of the four temperaments B Jewish food B kid in its mother's milk B Biblical Commentary |
| Online Access: |
Presumably Free Access Volltext (Verlag) Volltext (doi) |
| Summary: | In his biblical commentary, R. Abraham Ibn Ezra (c. 1090-1164) occasionally voices the contention that the language, culture, and life-style of the Muslim world are capable of contributing to our understanding of contemporary aspects of biblical stories and laws. The current paper deals with the influence of Islamic culinary art in medieval times on Ibn Ezra's Biblical commentary on the meat and milk ban. Ibn Ezra claims that the reality of the Arab kitchen, which includes the Bible lands, preserves the ancient ways of eating. Thus, we can understand the Bible ban in Muslim cuisine. According to the medieval dietary approach, cooking meat and milk is recommended because both products have similar properties. The meat of young goat healthier than lamb meat, so it is common to cook it. Muslims believe that the kid of a goat is better cooked in its own mother's milk, because the two products derive from the same origin. |
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| ISSN: | 2077-1444 |
| Contains: | Enthalten in: Religions
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| Persistent identifiers: | DOI: 10.3390/rel9060174 |