Food and Identity in Early Rabbinic Judaism
Book Details
Format
Hardback or Cased Book
ISBN-10
0521195985
ISBN-13
9780521195980
Publisher
Cambridge University Press
Imprint
Cambridge University Press
Country of Manufacture
US
Country of Publication
GB
Publication Date
May 17th, 2010
Print length
238 Pages
Weight
450 grams
Dimensions
23.50 x 15.70 x 1.90 cms
Product Classification:
Ancient history: to c 500 CEReligion: generalJudaismJudaism: life & practice
Ksh 10,600.00
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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.
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.
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