| Description |
1 online resource (299 pages) |
| Contents |
Foreword / Hasia Diner -- Introduction / Aaron S. Gross -- Part 1: History. Introduction to Part 1 / Jody Myers -- Food in the biblical era / Elaine Adler Goodfriend -- Food in the rabbinc era / David C. Kraemer -- Food in the medieval era / Jonathan Brumberg-Kraus -- Food in the modern era / Jody Myers -- Part 2: Food and culture. Introduction to Part 2 / Jordan D. Rosenblum -- A Brief history of Jews and Garlic / Jordan D. Rosenblum -- Jewish, Christian, and Islamic perspectives on food and Jewishness / David M. Friedenreich -- How ancient Greeks, Romans, Jews, and Christian drank their wine / Susan Marks -- Jews, Schmaltz, and Crisco in the age of industrial food / Rachael B. Gross -- The seach for religious authenticity and the case of passover peanut oil / Zev Eleff -- How Shabbat Cholent became secular Hungarian favorite / Katalin Franciska Rac -- Part 3: Ethics. Introduction Part 3 / Aaron S. Gross -- Jewish ethics and morality in the garden / Jennifer A. Thompson -- Ecological ethics in the Jewish community : farming movement / Adrienne Krone -- Bloodshed and the ethics and theopolitics of the Jewish dietary laws / Daniel H. Weiss -- The virtues of keeper kosher / Elliot Ratzman -- Jewish ethics, the kosher industry, and the fall of agriprocessors / Moses Pava -- A satisfying eating ethics / Jonathan K. Crane -- The ethics of eating animals / Aaron S. Gross -- Afterword / Jonathan Safran Foer |
| Summary |
"Judaism is a religion that is enthusiastic about food. Jewish holidays are inevitably celebrated through eating particular foods, or around fasting and then eating particular foods. Through fasting, feasting, dining, and noshing, food infuses the rich traditions of Judaism into daily life. What do the complicated laws of kosher food mean to Jews? How does food in Jewish bellies shape the hearts and minds of Jews? What does the Jewish relationship with food teach us about Christianity, Islam, and religion itself? Can food shape the future of Judaism? Feasting and Fasting explores questions like these to offer an expansive look at how Judaism and food have been intertwined, both historically and today. It also grapples with the charged ethical debates about how food choices reflect competing Jewish values about community, animals, the natural world and the very meaning of being human. Encompassing historical, ethnographic, and theoretical viewpoints, and including contributions dedicated to the religious dimensions of foods including garlic, Crisco, peanut oil, and wine, the volume advances the state of both Jewish studies and religious studies scholarship on food. Bookended with a foreword by the Jewish historian Hasia Diner and an epilogue by the novelist and food activist Jonathan Safran Foer, Feasting and Fasting provides a resource for anyone who hungers to understand how food and religion intersect."-- Back cover |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from digital title page (viewed on January 17, 2020) |
| Subject |
Jews -- Food -- History
|
|
Jewish cooking -- History
|
|
Jewish ethics.
|
|
Jewish cooking
|
|
Jewish ethics
|
|
Jews -- Food
|
| Genre/Form |
History
|
| Form |
Electronic book
|
| Author |
Gross, Aaron S., editor.
|
|
Myers, Jody Elizabeth, 1954- editor.
|
|
Rosenblum, Jordan, 1979- editor.
|
|
Diner, Hasia
|
|
Foer, Jonathan Safran
|
| ISBN |
1479893137 |
|
9781479893133 |
|
