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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.
Jews --- Rabbinical literature --- Dietary laws. --- Food --- History. --- Identity. --- History and criticism. --- Identity, Jewish --- Jewish identity --- Jewishness --- Jewish law --- Jewish nationalism --- Hebrews --- Israelites --- Jewish people --- Jewry --- Judaic people --- Judaists --- Ethnology --- Religious adherents --- Semites --- Judaism --- Dietary laws, Jewish --- Kashruth, Laws of --- Diet --- Nutrition --- Jewish cooking --- Kosher food --- Ethnic identity --- Race identity --- Legal status, laws, etc. --- Religious aspects --- Arts and Humanities --- Religion --- Jews - Dietary laws. --- Jews - Food - History. --- Jews - Identity. --- Rabbinical literature - History and criticism.
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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.
Jews --- Rabbinical literature --- Hebrews --- Israelites --- Jewish people --- Jewry --- Judaic people --- Judaists --- Ethnology --- Religious adherents --- Semites --- Judaism --- Dietary laws, Jewish --- Kashruth, Laws of --- Diet --- Food --- Jewish law --- Nutrition --- Jewish cooking --- Kosher food --- Dietary laws. --- History. --- History and criticism. --- Religious aspects
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Pluralisme religieux --- 3e siècle --- 27 "02" --- 296 "00/04" --- Kerkgeschiedenis--?"02" --- Judaïsme. Jodendom--?"00/04" --- Conferences - Meetings --- Christianity and other religions --- Church history --- 15.52 Roman Empire. --- Church history. --- Christianity. --- Greeks --- Interfaith relations. --- Judaism. --- Religion. --- Romans --- Judentum. --- Christentum. --- Heidentum. --- Interreligiöser Dialog. --- Christianisme --- Judaïsme --- Église --- Judaism --- History --- Roman --- Greek --- Primitive and early church. --- Relations --- histoire --- Actes de congrès. --- Histoire --- 30 - 600. --- Rome --- Greece --- New Orleans, La. <2009>. --- Greece. --- Rome (Empire). --- Griechenland --- Römisches Reich. --- Grèce --- Religion
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