This volume serves as a source book on domestic food storage in Ancient Israel and Judah by outlining important ethnographic and ancient textual and pictorial sources relevant to the discussion. These allow us to understand the motivated actions in relation to food storage, and the significance of food storage in daily life.
This study serves as a source book on domestic food storage in Ancient Israel and Judah by outlining important ethnographic and ancient textual and pictorial sources relevant to the discussion. These allow us to understand the motivated actions in relation to food storage, and the significance of food storage in daily life. On the basis of twenty-two well-excavated buildings from thirteen Iron Age sites, representative archaeological data is examined. For each house the total preserved food storage capacity is calculated, activity areas are identified, and specific patterns are noted. Food storage equipment, the location and role of food storage in the household, and the integration with other activities are analysed. Storage rooms were often located at the margins of houses, but a considerable part of the stored food was kept in other activity areas toward the centre. The data indicates that in Iron Age I food was stored mainly domestically or in shared community facilities, while redistributive food storage became more common in Iron Age II, with significant domestic storage continuing. The ideal of self-sufficiency remained.
Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. 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. Divided into five parts, this handbook examines and considers environmental and socio-economic issues such as climate and trade, 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.
In ‘He is a Glutton and a Drunkard’: Deviant Consumption in the Hebrew Bible Rebekah Welton uses interdisciplinary approaches to explore the social and ritual roles of food and alcohol in Late Bronze Age to Persian-period Syro-Palestine (1550 BCE–400 BCE). This contextual backdrop throws into relief episodes of consumption deemed to be excessive or deviant by biblical writers. Welton emphasises the social networks of the household in which food was entangled, arguing that household animals and ritual foodstuffs were social agents, challenging traditional understandings of sacrifice. For the first time, the accusation of being a ‘glutton and a drunkard’ (Deut 21:18-21) is convincingly re-interpreted in its alimentary and socio-ritual contexts.
This book had its genesis in a series of 6 popular and well-attended ASOR conference sessions on Household Archaeology in the Ancient Near East. The 18 chapters are organized in three thematic sections: Architecture as Archive of Social Space; The Active Household; and Ritual Space at Home.
This handbook presents an overview of the main approaches from social and cultural anthropology to the Hebrew Bible. Since the late 19th century, biblical scholarship has addressed issues and themes related to biblical stories from a perspective which could now be considered socio-anthropological. It is however only since the 1960s that biblical scholars have started to produce readings and incorporate analytical models drawn directly from social anthropology to widen the interpretive scope of the social and historical data contained in the biblical sources. The handbook is arranged into two main thematic parts. Part 1 assesses the place of the Bible in social anthropology, examines the contribution of ethnoarchaeology to the recovery of the social world of Iron Age Palestine and offers insights from the anthropology of the Mediterranean for the interpretation of the biblical stories. Part 2 provides a series of case studies on anthropological themes arising in the Hebrew Bible. These include kinship and social organisation, death, cultural and collective memory, and ritualism. Contributors also examine how the biblical stories reveal dynamics of power and authority, gender, and honour and shame, and how socio-anthropological approaches can reveal these narratives and deepen our knowledge of the human societies and cultural context of the texts. Bringing together the expertise of scholars of the Hebrew Bible and Biblical Archaeology, this ethnographic introduction prompts new questions into our understanding of anthropology and the Bible.
This volume presents a collection of studies by international experts on various aspects of ancient Israel’s society, economy, religion, language, culture, and history, synthesizing archaeological remains and integrating them with discussions of ancient Near Eastern and biblical texts. Driven by theoretically and methodologically informed discussions of the archaeology of the Iron Age Levant, the 47 chapters in The Ancient Israelite World provide foundational, accessible, and detailed studies in their respective topics. The volume considers the history of interpretation of ancient Israel, studies on various aspects of ancient Israel’s society and history, and avenues for present and future approaches to the ancient Israelite world. Accompanied by over 150 maps and figures, it allows the reader to gain an understanding of key issues that archaeologists, historians and biblical scholars have faced and are currently facing as they attempt to better understand ancient Israelite society. The Ancient Israelite World is an essential reference work for students and scholars of ancient Israel and its history, culture, and society, whether they are historians, archaeologists or biblical scholars.
Fifteen diverse essays honour the distinguished career of Beth Alpert Nakhai, a scholar of Canaan and ancient Israel; in this volume, Professor Nakhai’s students and colleagues celebrate her important contributions to the field of Near Eastern Archaeology and tireless efforts to acknowledge and support women in the profession.
"With a vibrant narrative, recipes, and menus, this absorbing volume will be of interest to readers of Christian history and those interested in cookery and Mediterranean diets." -Booklist The Food and Feasts of the Apostle Paul takes readers inside the world of the early Christian church through a new lens—what people ate (and didn’t eat). The early church encompassed diverse communities and people, and understanding its food helps us understand both the worship and culture of these people, as well as their sources of conflict. Each chapter introduces readers to a different community or church Paul visited or started, explores one or two key foods, and offers recipes that reflect each community. Recipes range from simple to complex, from snack to feast. This book will help readers more fully experience the diverse cultures of the early Christian church to better understand the teachings of Jesus, Paul, and early Christian leaders.
Culinary Technology of the Ancient Near East discusses the technical aspects of meal preparation, cooking, and baking in the ancient Near East, exploring a wide range of topics including kitchens, cooking equipment, cooking and baking vessels, and serving and eating utensils. Chapters explore and describe the culinary technologies and techniques employed by the peoples of the ancient Near East from the Neolithic to the Early Roman period, considering their unique and pioneering contributions to the development and evolution of gastronomic devices and apparatus and highlighting some of the foods prepared by them, recognizing their application and influence in contemporary cooking and baking. Baker brings together in a single volume what is known about the culinary technology of the ancient Near East based on the archaeological, textual, historic, and scientific data drawn from a wide range of studies and discusses this data in terms of its cultural, historic, and socio-economic context. She emphasizes these technologies as the foundation upon which modern culinary technology is based and applies relevant ancient techniques to modern systems. Overall, the volume acknowledges the ingenuity of the ancient mind in order to understand their culinary technology, which in turn helps us better understand our own and apply these, and new, ideas to the present and future. This is a fascinating study suitable for students and scholars working on food and households in the ancient Near East, as well as those working on the history of food, cooking and dining, and the history of technology more broadly.
