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Food and identity in early rabbinic Judaism / Jordan D. Rosenblum, University of Wisconsin, Madison.

By: Material type: TextTextPublisher: Cambridge ; New York : Cambridge University Press, 2010Copyright date: ©2010Description: 1 online resource (xiv, 223 pages)Content type:
Media type:
Carrier type:
ISBN:
  • 9780511729850
  • 0511729855
  • 9780511730375
  • 0511730373
  • 9781107666436
  • 1107666430
  • 1107205107
  • 9781107205109
  • 1282630466
  • 9781282630468
  • 9786612630460
  • 6612630469
  • 0511728905
  • 9780511728907
  • 0511726562
  • 9780511726569
  • 0511725140
  • 9780511725142
Subject(s): Genre/Form: Additional physical formats: Print version:: Food and identity in early rabbinic Judaism.DDC classification:
  • 296.7/309015 22
LOC classification:
  • BM710 .R615 2010eb
Other classification:
  • online - EBSCO
Online resources:
Contents:
Introduction -- Realia -- Jewish identity -- Jewish male identity -- Jewish male rabbinic identity.
Summary: "In this book, Jordan D. Rosenblum explores how food regulations and practices helped to construct the identity of early rabbinic Judaism."--Provided by publisher.Summary: "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."--Provided by publisher.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - EBSCO (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (ebsco)320399

"In this book, Jordan D. Rosenblum explores how food regulations and practices helped to construct the identity of early rabbinic Judaism."--Provided by publisher.

"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."--Provided by publisher.

Includes bibliographical references and indexes.

Introduction -- Realia -- Jewish identity -- Jewish male identity -- Jewish male rabbinic identity.

Print version record.

English.