Authors: Jordan Rosenblum
ISBN-13: 9780521195980, ISBN-10: 0521195985
Format: Hardcover
Publisher: Cambridge University Press
Date Published: May 2010
Edition: (Non-applicable)
"In this book, Jordan D. Rosenblum explores how food regulations and practices helped to construct the identity of early rabbinic Judaism"--Provided by publisher.
"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"--Provided by publisher.
Acknowledgments
Abbreviations
Introduction 1
"The Set Table": Organization and Structure 10
A Brief Introduction to the Tannaitic Corpus 13
1 Realia 15
What Did They Eat? 17
How Did They Obtain Their Food? 22
How Did They Prepare Their Food? 24
In What Manner Did They Eat Their Food? 30
Realia: Conclusions 33
2 Jewish Identity 35
Pre-Tannaitic Evidence for Commensality Restrictions 36
Food as Metonym/Food as Embodiment 45
The "Abominable Pig" 48
Manna 58
The Passover 63
The Laws of Kashrut 68
Food as Metonym/Food as Embodiment: Conclusions 73
The Status of Food Correlates with the Status of Its Cook 75
Meat 76
Non-Meat Items 81
Conclusions 89
Commensality as Idolatry 91
Jewish Identity: Conclusions 101
3 Jewish Male Identity 103
Preparing Food as (Re)Producing Male Identity 104
Sharing the Kitchen with the Haber and the 'Am ha' Ares 117
Preparing Food as (Re)Producing Male Identity: Conclusions 120
Women at the Tannaitic Table? 123
"It Leads to Transgression": Commensality Among Zabim 132
Jewish Male Identity: Conclusions 135
4 Jewish Male Rabbinic Identity 138
The Cuisine of the Rabbinic Jew 140
Purity and Commensality 143
Commensality between the Haber and the 'Am ha' Ares 146
Purity and Commensality: Conclusions 153
The Status of Food Correlates with the Status of Its Cook 154
Reinterpreting Festival Observance 161
Passover 162
Sukkot 170
The Sabbath 174
Commensality and the Synagogue 178
Jewish Male Rabbinic Identity: Conclusions 182
Conclusion 185
Bibliography 193
Selected General Index 209
Index of Pre-Modern Sources 212
Selected Index of Modern Scholars 220