The Jewish Dietary Laws in the Ancient World
The Jewish Dietary Laws in the Ancient World

Author: Jordan D. Rosenblum

Publisher: Cambridge University Press

Published: 2016-12-15

Total Pages: 209

ISBN-13: 1108107664

DOWNLOAD EBOOK

In The Jewish Dietary Laws in the Ancient World Jordan D. Rosenblum explores how cultures critique and defend their religious food practices. In particular he focuses on how ancient Jews defended the kosher laws, or kashrut, and how ancient Greeks, Romans, and early Christians critiqued these practices. As the kosher laws are first encountered in the Hebrew Bible, this study is rooted in ancient biblical interpretation. It explores how commentators in antiquity understood, applied, altered, innovated upon, and contemporized biblical dietary regulations. He shows that these differing interpretations do not exist within a vacuum; rather, they are informed by a variety of motives, including theological, moral, political, social, and financial considerations. In analyzing these ancient conversations about culture and cuisine, he dissects three rhetorical strategies deployed when justifying various interpretations of ancient Jewish dietary regulations: reason, revelation, and allegory. Finally, Rosenblum reflects upon wider, contemporary debates about food ethics.

Religious Competition in the Third Century CE: Jews, Christians, and the Greco-Roman World
Religious Competition in the Third Century CE: Jews, Christians, and the Greco-Roman World

Author: Jordan D. Rosenblum

Publisher: Vandenhoeck & Ruprecht

Published: 2014-10-01

Total Pages: 261

ISBN-13: 364755068X

DOWNLOAD EBOOK

The essays in this work examine issues related to authority, identity, or change in religious and philosophical traditions of the third century CE. This century is of particular interest because of the political and cultural developments and conflicts that occurred during this period, which in turn drastically changed the social and religious landscape of the Roman world. The specific focus of this volume edited by Jordan D. Rosenblum, Lily Vuong, and Nathaniel DesRosiers is to explore these major creative movements and to examine their strategies for developing and designating orthodoxies and orthopraxies.Contributors were encouraged to analyze or construct the intersections between parallel religious and philosophical communities of the third century, including points of contact either between or among Jews, Christians, pagans, and philosophers. As a result, the discussions of the material contained within this volume are both comparative in nature and interdisciplinary in approach, engaging participants who work in the fields of Religious Studies, Philosophy, History and Archaeology. The overall goal was to explore dialogues between individuals or groups that illuminate the mutual competition and influence that was extant among them, and to put forth a general methodological framework for the study of these ancient dialogues. These religious and philosophical dialogues are not only of great interest and import in their own right, but they also can help us to understand how later cultural and religious developments unfolded.

To Be a Jew
To Be a Jew

Author: Hayim H. Donin

Publisher: Basic Books

Published: 2019-08-13

Total Pages: 238

ISBN-13: 1541618149

DOWNLOAD EBOOK

The inimitable, classic guide to the ageless heritage of Judaism, from Rabbi Hayim H. Donin, an incomparable teacher and interpreter of Jewish laws and practice. Embraced over many decades by hundreds of thousands of readers, To Be a Jew offers a clear and comprehensive introduction to traditional Jewish laws and customs as they apply to daily life in the contemporary world. In simple and powerful language, Rabbi Hayim Halevy Donin presents the fundamentals of Judaism, including the laws and observances for the Sabbath, the dietary laws, family life, prayer at home and in the synagogue, the major and minor holidays, and the guiding principles and observances of life, such as birth, naming, circumcision, adoption and conversion, Bar-mitzvah, marriage, divorce, death, and mourning. Ideal for reference, reflection, and inspiration, To Be a Jew will by greatly valued by anyone who feels that knowing, understanding, and observing the laws and traditions of Judaism in daily life is the essence of what it means to be a Jew.

Kosher USA
Kosher USA

Author: Roger Horowitz

Publisher: Columbia University Press

Published: 2016-04-12

Total Pages: 436

ISBN-13: 0231540930

DOWNLOAD EBOOK

Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; how Manischewitz wine became the first kosher product to win over non-Jewish consumers (principally African Americans); the techniques used by Orthodox rabbinical organizations to embed kosher requirements into food manufacturing; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus. Kosher USA is filled with big personalities, rare archival finds, and surprising influences: the Atlanta rabbi Tobias Geffen, who made Coke kosher; the lay chemist and kosher-certification pioneer Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the animal-rights advocate Temple Grandin, a strong supporter of shechita, or Jewish slaughtering practice. By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish American life as well as American foodways.

Foreigners and Their Food
Foreigners and Their Food

Author: David M. Freidenreich

Publisher: Univ of California Press

Published: 2011-07-02

Total Pages: 346

ISBN-13: 0520253213

DOWNLOAD EBOOK

Foreigners and Their Food explores how Jews, Christians, and Muslims conceptualize “us” and “them” through rules about the preparation of food by adherents of other religions and the act of eating with such outsiders. David M. Freidenreich analyzes the significance of food to religious formation, elucidating the ways ancient and medieval scholars use food restrictions to think about the “other.” Freidenreich illuminates the subtly different ways Jews, Christians, and Muslims perceive themselves, and he demonstrates how these distinctive self-conceptions shape ideas about religious foreigners and communal boundaries. This work, the first to analyze change over time across the legal literatures of Judaism, Christianity, and Islam, makes pathbreaking contributions to the history of interreligious intolerance and to the comparative study of religion.

What Did the Ancient Israelites Eat?
What Did the Ancient Israelites Eat?

Author: Nathan MacDonald

Publisher: Wm. B. Eerdmans Publishing

Published: 2008-11-17

Total Pages: 172

ISBN-13: 0802862985

DOWNLOAD EBOOK

What food did the ancient Israelites eat, and how much of it did they consume? That's a seemingly simple question, but it's actually a complex topic. In this fascinating book Nathan MacDonald carefully sifts through all the relevant evidence -- biblical, archaeological, anthropological, environmental -- to uncover what the people of biblical times really ate and how healthy (or unhealthy) it was. Engagingly written for general readers, What Did the Ancient Israelites Eat? is nonetheless the fruit of extensive scholarly research; the book's substantial bibliography and endnotes point interested readers to a host of original sources. Including an archaeological timeline and three detailed maps, the book concludes by analyzing a number of contemporary books that advocate a return to "biblical" eating. Anyone who reads MacDonald's responsible study will never read a "biblical diet" book in the same way again.

The 100 Most Jewish Foods
The 100 Most Jewish Foods

Author: Alana Newhouse

Publisher: Artisan

Published: 2019-03-19

Total Pages: 256

ISBN-13: 1579659276

DOWNLOAD EBOOK

Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.

WorldPerfect
WorldPerfect

Author: Ken Spiro

Publisher: Simon and Schuster

Published: 2020-08-30

Total Pages: 224

ISBN-13: 0757324061

DOWNLOAD EBOOK

In pursuit of an answer to the question of what would constitute a perfect world, author Ken Spiro questioned more than 1,500 people of various backgrounds and religions. His findings revealed six core elements: Respect for human life; peace and harmony; justice and equality; education; family; and social responsibility. He then set off on a journey to find out why these were such common goals across cultural, economic, social and racial lines, and in the process, traced the history of the development of world religions, values and ethics. As a rabbi, he paid particular attention to how Judaism impacted, and was influenced by, the course of these developments. The result is a highly readable and well-documented book about the origins of values and virtues in Western civilization as influenced by the Greeks, Romans, Christians, Muslims and, most significantly, the Jews. The history of religion, presented in Spiro’s highly readable style, is a fascinating and timely subject, especially in today’s volatile religious climate. Spiro divides his book into five engaging parts: Where the Quality of Mercy Was Not Strained: The World of Greece and Rome Against the Grain: The Jewish View A Father to Many Nations: Abraham and the Implications of Monotheism With Sword and Fire: The Rise of Christianity and Islam The New Promised Land: Impact of Judaism on Liberal Democracies Readers of all faiths will find that the elements of a perfect world can only be achieved by a common understanding of our mutual backgrounds and that our diverse religions are all merely branches growing from one single tree.

Jewish Eating and Identity Through the Ages
Jewish Eating and Identity Through the Ages

Author: David C. Kraemer

Publisher: Routledge

Published: 2007-11-21

Total Pages: 379

ISBN-13: 1135905819

DOWNLOAD EBOOK

This book explores the history of Jewish eating and Jewish identity, from the Bible to the present. The lessons of this book rest squarely on the much-quoted insight: 'you are what you eat.' But this book goes beyond that simple truism to recognise that you are not only what you eat, but also how, when, where and with whom you eat. This book begins at the beginning – with the Torah – and then follows the history of Jewish eating until the modern age and even into our own day. Along the way, it travels from Jewish homes in the Holy Land and Babylonia (Iraq) to France and Spain and Italy, then to Germany and Poland and finally to the United States of America. It looks at significant developments in Jewish eating in all ages: in the ancient Near East and Persia, in the Classical age, throughout the Middle Ages and into Modernity. It pays careful attention to Jewish eating laws (halakha) in each time and place, but it does not stop there: it also looks for Jews who bend and break the law, who eat like Romans or Christians regardless of the law and who develop their own hybrid customs according to their own 'laws', whatever Jewish tradition might tell them. In this colourful history of Jewish eating, we get more than a taste of how expressive and crucial eating choices have always been.

Purity and the Forming of Religious Traditions in the Ancient Mediterranean World and Ancient Judaism
Purity and the Forming of Religious Traditions in the Ancient Mediterranean World and Ancient Judaism

Author: Christian Frevel

Publisher: BRILL

Published: 2012-11-01

Total Pages: 618

ISBN-13: 9004232109

DOWNLOAD EBOOK

Focusing on concepts, practices and images associated with purity in the ancient Mediterranean, this volume contributes new aspects to the current discussion about the forming of religious traditions, from a comparative perspective that acknowldges individual developments, mutual exchanges, as well as transcultural processes.