Food and identity in early rabbinic Judaism
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 biolog...
| Subtitles: | Food & Identity in Early Rabbinic Judaism |
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| Main Author: | |
| Format: | Electronic Book |
| Language: | English |
| Subito Delivery Service: | Order now. |
| Check availability: | HBZ Gateway |
| Fernleihe: | Fernleihe für die Fachinformationsdienste |
| Published: |
Cambridge
Cambridge University Press
2010.
|
| In: | Year: 2010 |
| Reviews: | Food and Identity in Early Rabbinic Judaism (2012) (Avemarie, Friedrich, 1960 - 2012)
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| Standardized Subjects / Keyword chains: | B
Judaism
/ Kashrut
/ Identity
|
| Further subjects: | B
Jews
Food
History
B Jews ; Dietary laws B Jews Identity B Rabbinical literature History and criticism B Rabbinical literature History and criticism B Jews Identity B Jews ; Identity B Rabbinical literature ; History and criticism B Jews ; Food ; History B Jews Dietary laws B Jews Dietary laws B Jews Food History |
| Online Access: |
Volltext (lizenzpflichtig) |
| Parallel Edition: | Non-electronic
Print version: 9780521195980 |
| Summary: | 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. |
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| Item Description: | Title from publisher's bibliographic system (viewed on 05 Oct 2015) |
| ISBN: | 0511730373 |
| Persistent identifiers: | DOI: 10.1017/CBO9780511730375 |