The Jewish Dietary Laws in the Ancient World


Book Description

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.




Friendship in the Hebrew Bible


Book Description

The first comprehensive study of friendship in the Hebrew Bible Friendship, though a topic of considerable humanistic and cross disciplinary interest in contemporary scholarship, has been largely ignored by scholars of the Hebrew Bible, possibly because of its complexity and elusiveness. Filling a significant gap in our knowledge and understanding of biblical texts, Saul M. Olyan provides this original, accessible analysis of a key form of social relationship. In this thorough and compelling assessment, Olyan analyzes a wide range of texts, including prose narratives, prophetic materials, psalms, pre-Hellenistic wisdom collections, and the Hellenistic-era wisdom book Ben Sira. This in-depth, contextually sensitive, and theoretically engaged study explores how the expectations of friends and family members overlap and differ, examining, among other things, characteristics that make the friend a distinct social actor; failed friendship; and friendships in narratives such as those of Ruth and Naomi, and Jonathan and David. Olyan presents a comprehensive look at what constitutes friendship in the Hebrew Bible.




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


Book Description

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.




Foreigners and Their Food


Book Description

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.




To Be a Jew


Book Description

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


Book Description

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.




What Did the Ancient Israelites Eat?


Book Description

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.




Jew and Gentile in the Ancient World


Book Description

Relations between Jews and non-Jews in the Hellenistic-Roman period were marked by suspicion and hate, maintain most studies of that topic. But if such conjectures are true, asks Louis Feldman, how did Jews succeed in winning so many adherents, whether full-fledged proselytes or "sympathizers" who adopted one or more Jewish practices? Systematically evaluating attitudes toward Jews from the time of Alexander the Great to the fifth century A.D., Feldman finds that Judaism elicited strongly positive and not merely unfavorable responses from the non-Jewish population. Jews were a vigorous presence in the ancient world, and Judaism was strengthened substantially by the development of the Talmud. Although Jews in the Diaspora were deeply Hellenized, those who remained in Israel were able to resist the cultural inroads of Hellenism and even to initiate intellectual counterattacks. Feldman draws on a wide variety of material, from Philo, Josephus, and other Graeco-Jewish writers through the Apocrypha, the Pseudepigrapha, the Church Councils, Church Fathers, and imperial decrees to Talmudic and Midrashic writings and inscriptions and papyri. What emerges is a rich description of a long era to which conceptions of Jewish history as uninterrupted weakness and suffering do not apply.




Judeophobia


Book Description

Taking a fresh look at what the Greeks and Romans thought about Jews and Judaism, Peter Schafer locates the origin of anti-Semitism in the ancient world. Judeophobia firmly establishes Hellenistic Egypt as the generating source of anti-Semitism, with roots extending back into Egypt's pre-Hellenistic history. A pattern of ingrained hostility toward an alien culture emerges when Schafer surveys an illuminating spectrum of comments on Jews and their religion in Greek and Roman writings, focusing on the topics that most interested the pagan classical world: the exodus or, as it was widely interpreted, expulsion from Egypt; the nature of the Jewish god; food restrictions, in particular abstinence from pork; laws relating to the sabbath; the practice of circumcision; and Jewish proselytism. He then probes key incidents, two fierce outbursts of hostility in Egypt: the destruction of a Jewish temple in Elephantine in 410 B.C.E. and the riots in Alexandria in 38 C.E. Asking what fueled these attacks on Jewish communities, the author discovers deep-seated ethnic resentments. It was from Egypt that hatred of Jews, based on allegations of impiety, xenophobia, and misanthropy, was transported first to Syria-Palestine and then to Rome, where it acquired a new element: fear of this small but distinctive community. To the hatred and fear, ingredients of Christian theology were soon added--a mix all too familiar in Western history.




Jewish Eating and Identity Through the Ages


Book Description

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.