Food often defines societies and even civilizations. Through particular commensality restrictions, groups form distinct identities. 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.

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.

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.

Jewish Identity in Early Rabbinic Writings is more than a question of legal status: it is the experience of being Jewish or of 'Jewishness' in all its social and cultural dimensions. This work describes this experience as it emerges in Talmudic and Midrashic sources. Besides the question of “who is a Jew?”, topics include the contrast between Israel and the non-Jews, the physical embodiment of Jewish identity, the 'boundaries' of Israel and resistance to assimilation. Jewish identity, it is argued, hinges essentially on the Divine commandments (mitzvot) and on Israel's perceived proximity with the Divine. Drawing on a variety of disciplines, including the theories of William James and Merleau-Ponty, this study raises important issues in anthropology, as well as accounting for central aspects of early rabbinic Judaism.

This is the first book about the meals of Early Judaism. As such it breaks important new ground in establishing the basis for understanding the centrality of meals in this pivotal period of Judaism and providing a framework of historical patterns and influences.

The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.

Over the last decade there has been ongoing discussion about the place of religion in Québécois society, particularly following the proposed Charter of Quebec Values in 2013. The essays in Everyday Sacred emerged from this active and often tense period of debate. Revitalizing an awareness of how people encounter, create, and employ religion in everyday life, contributors to this volume explore communities’ networks of beliefs, traditions, and relationships. Through broad comparisons beyond the Quebec context, contributors look at African Pentecostal congregations, an Iraqi Jewish community in Montreal, a rural Catholic parish on the Saint Lawrence River, and Tewehikan drumming in Wemotaci. They also examine wayside crosses, places of pilgrimage and devotion, debates on the regulation of the hijab, and the place of Montreal Spiritualists and transhumanists in the religious landscape. Seeking a holistic definition of Québécois religion, Everyday Sacred considers religious and secular identity, pluralism, the bodily and material aspects of religion, the impact of gender on community and the public sphere, and the rise of hybridity, sociality, and new technologies in transnational and online networks, in order to uncover the transmission of practices and beliefs from one generation to another. Disrupting familiar dichotomies between Catholicism and other religions, “founders” and immigrants, new religious movements and traditional institutions, Everyday Sacred marks the beginning of a sustained conversation on contemporary religion in Quebec, both inside and outside of the province. Contributors include: Emma Anderson (University of Ottawa), Randall Balmer (Dartmouth College), Hélène Charron (Université Laval), Elysia Guzik (University of Toronto), Laurent Jérôme (Université du Québec à Montréal), Norma B. Joseph (Concordia University), Cory Andrew Labrecque (Université Laval), Deirdre Meintel (Université de Montréal), Géraldine Mossière (Université de Montréal), Frédéric Parent (Université de Québec à Montréal), Meena Sharify-Funk (Wilfrid Laurier University).

In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of food and its relationship to religious identity. It also provides a basis for further study of the connection between food and identities of all types. This study explores the role of food as an expression of religious identity made evident in things like fasting, feasting, ingredient choices, preparation methods and commensal relations. It considers the role of food in the formation and redefinition of religious identities throughout this period and its significance in the maintenance of ideological and physical boundaries between faiths. This is an insightful and unique look into inter-religious dynamics. It will therefore be of great interest to scholars of religious studies, early modern European history and food studies.

The final chapter in this section explores the uses of food in the classroom.

Based on an interdisciplinary conference held in Münster, this volume discusses the interrelation between political change and Jewish identity in the three centuries between the Maccabean and the Bar Kokhba revolt (168 BCE – 135 CE).