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.
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.
Susan Weingarten studied at Oxford and Tel Aviv. She is now a Food Historian in Jerusalem, and Associate Fellow of the Albright Institute for Archaeological Research. She is the author of The Saint's Saints: Hagiography and Geography in Jerome and Haroset: A Taste of Jewish History .
Inhaltsangabe
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
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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