Ancient Jewish Food in Its Geographical and Cultural Contexts
What's Cooking in the Talmuds?
Series: Studies in the History of the Ancient Near East;
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Product details:
- Edition number 1
- Publisher Routledge
- Date of Publication 25 March 2025
- ISBN 9781032009971
- Binding Hardback
- No. of pages322 pages
- Size 234x156 mm
- Weight 760 g
- Language English
- Illustrations 28 Illustrations, black & white; 27 Halftones, black & white; 1 Line drawings, black & white 698
Categories
Short description:
This book is the first in-depth study of food in talmudic literature in its geographical and cultural contexts. It demonstrates the sharing of foods and foodways between Jews and their non-Jewish neighbours in the Near East in Late Antiquity.
MoreLong description:
This book is the first in-depth study of food in talmudic literature in its geographical and cultural contexts. It demonstrates the sharing of foods and foodways between Jews and their non-Jewish neighbours in the Near East in Late Antiquity.
Using both ancient written sources and archaeological evidence, this book sets the foods of the Mishnah and Palestinian Talmud in their Graeco-Roman context, and the foods of the Babylonian Talmud and the ge?onim in their Persian and Arab contexts. It explores practices of food preparation and their contribution to the ancient diet, as well as analysing the relationships between food, status and culture. The rabbinical authors of talmudic literature were more concerned with everyday food than were aristocratic Classical authors; by examining both talmudic sources and archaeological finds, this book paints a new picture of the diet, lifestyle and culture of ordinary people.
Ancient Jewish Food in Its Geographical and Cultural Contexts will interest Food Historians as well as students and scholars of Jewish Studies, particularly the period of the Mishnah and Talmud, as well as those dealing with the wider social and cultural history of the Ancient Near East.
MoreTable of Contents:
1. Sausages and Methodology; 2. Palestine and Babylonia: Talmudic Food in its Geographical and Cultural Settings; 3. Beginning with Basics: Bread; 4. How It was Cooked: Two Hundred Ways of Preparing an Egg; 5. Fermented Foods: The Raw, the Cooked ? and the Rotten; 6. Fish; 7. How Much Meat?; 8. Food from Plants; 9. Reconstructing Recipes; 10. Food and Power: The Table as Stage
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