Food and Identity in Early Rabbinic Judaism (BOK)

Jordan Rosenblum

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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.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2010 Forfatter Jordan Rosenblum
Forlag
CAMBRIDGE UNIVERSITY PRESS
ISBN 9780521195980
Antall sider 238 Dimensjoner 15,2cm x 22,8cm x 1,9cm
Vekt 450 gram Leverandør Bertram Trading Ltd
Emner og form Judaism: life & practice