Food and identity in early rabbinic Judaism / Jordan D. Rosenblum, University of Wisconsin, Madison.

By:

Rosenblum, Jordan, 1979- [author.]

Material type: Text

text

Media type:

computer

Carrier type:

online resource

ISBN:

9780511729850
0511729855
9780511730375
0511730373
9781107666436
1107666430
1107205107
9781107205109
1282630466
9781282630468
9786612630460
6612630469
0511728905
9780511728907
0511726562
9780511726569
0511725140
9780511725142

Subject(s): Genre/Form:

Additional physical formats: Print version:: Food and identity in early rabbinic Judaism.DDC classification:

296.7/309015 22

LOC classification:

BM710 .R615 2010eb

Online resources:

Click here to access online

Contents:

Introduction -- Realia -- Jewish identity -- Jewish male identity -- Jewish male rabbinic identity.

Summary: "In this book, Jordan D. Rosenblum explores how food regulations and practices helped to construct the identity of early rabbinic Judaism."--Provided by publisher.Summary: "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.

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Item type	Home library	Collection	Call number	Materials specified	Status	Date due	Barcode
Electronic-Books	OPJGU Sonepat- Campus	E-Books EBSCO			Available

"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.

Includes bibliographical references and indexes.

Introduction -- Realia -- Jewish identity -- Jewish male identity -- Jewish male rabbinic identity.