Susan Weingarten

Ancient Jewish Food in Its Geographical and Cultural Contexts (eBook, PDF)

What's Cooking in the Talmuds?

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 322
• Erscheinungstermin: 25. März 2025
• Englisch
• ISBN-13: 9781040331248
• Artikelnr.: 73301951

Autorenporträt

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