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"This book invites to rethink certain aspects of halal, and in particular the issue of the halal market and halal certification in Muslim-minority contexts. Rather than limiting itself to elucidating the doctrinal traditions relating to halal/haram, or on the contrary, focusing only on the external economic, financial, political or demographic factors that explain the changes taking place, Rethinking Halal shows the need to underline the points of balance between the aspects of religious doctrine on the one hand and the economic or political contextual aspects on the other hand. Through the study of various countries, Rethinking Halal demonstrates that Islam underwent a process of positivisation, that is, a kind of reframing of its rules and principles through the lens of a characteristically modern standardising, scientificising, and systematising mind. Contributors are Ayang Utriza Yakin, Louis-Léon Christians, Baudouin Dupret, Jajat Burhanudin, Syafiq Hasyim, Zaynab El Bernoussi, En-Chieh Chao, Rossella Bottoni, Lauren Crossland-Marr, Konrad Pędziwiatr, Matteo Benussi, Harun Sencal and Mehmet Asutay"--

Muslims --- Halal food. --- Halal food industry --- Dietary laws. --- Certification. --- Halal food --- Certification --- Dietary laws --- Dietary laws, Islamic --- Dietary laws, Muslim --- Diet --- Food --- Nutrition --- Halaal food --- Islamic cooking --- Food industry and trade --- Religious aspects --- Islam --- Muslims - Dietary laws. --- Halal food industry - Certification.

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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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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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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.

Food --- Identification (Religion) --- Religions --- Jews --- Muslims --- Religious aspects --- Relations. --- Dietary laws. --- Christianity. --- animal slaughter. --- bible and food. --- biblical dietary laws. --- christian history. --- christianity. --- christians and food. --- dietary laws. --- history of islam. --- history of judaism. --- history of religion. --- islam. --- judaism and food. --- judaism. --- kosher foods. --- lent and fasting. --- muslim history. --- muslims and food. --- ramadan. --- religion and fasting. --- religion and food. --- religion comparative study. --- religions and eating. --- religious fasting. --- religious food preparation. --- religious food restrictions. --- religious history. --- religious studies.

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Winner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council The history of an iconic food in Jewish American cultureFor much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled—and in some ways surpassed—the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. Pastrami on Rye is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews as they settled in the outer boroughs of the city, and that became the most tangible symbol of their continuing desire to maintain a connection to their heritage. Ultimately, upwardly mobile American Jews discarded the deli as they transitioned from outsider to insider status in the middle of the century. Now contemporary Jews are returning the deli to cult status as they seek to reclaim their cultural identities. Richly researched and compellingly told, Pastrami on Rye gives us the surprising story of a quintessential New York institution.

Delicatessens --- Jews --- Jewish cooking --- Cookery, Jewish --- Hebrew cooking --- Jewish cookery --- Kosher cooking --- Cooking --- Delicatessen --- Delis --- Grocery trade --- Restaurants --- History. --- Social life and customs. --- Dietary laws