Ancient Jewish Food in Its Geographical and Cultural Contexts - What''s Cooking in the Talmuds?

This book is the first in-depth study of food in talmudic literature in its geographical and cultural contexts. It demonstrates the sharing of foods and foodways between Jews and their non-Jewish neighbours in the Near East in Late Antiquity.

List of contents

1. Sausages and Methodology; 2. Palestine and Babylonia: Talmudic Food in its Geographical and Cultural Settings; 3. Beginning with Basics: Bread; 4. How It was Cooked: Two Hundred Ways of Preparing an Egg; 5. Fermented Foods: The Raw, the Cooked - and the Rotten; 6. Fish; 7. How Much Meat?; 8. Food from Plants; 9. Reconstructing Recipes; 10. Food and Power: The Table as Stage

About the author

Susan Weingarten studied at Oxford and Tel Aviv. She is now a Food Historian in Jerusalem, and Associate Fellow of the Albright Institute for Archaeological Research. She is the author of The Saint's Saints: Hagiography and Geography in Jerome and Haroset: A Taste of Jewish History.

Summary

This book is the first in-depth study of food in talmudic literature in its geographical and cultural contexts. It demonstrates the sharing of foods and foodways between Jews and their non-Jewish neighbours in the Near East in Late Antiquity.

Product details

• Authors: Susan Weingarten, Weingarten Susan
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Hardback
• Released: 25.03.2025
• EAN: 9781032009971
• ISBN: 978-1-0-3200997-1
• No. of pages: 304
• Series: Studies in the History of the Ancient Near East
• Subjects: Natural sciences, medicine, IT, technology > Medicine > General; Social sciences, law, business > Social sciences (general); HISTORY / Ancient / General, Religion: general, Jewish Studies, Judaism, Regional Studies, Ancient History, Regional / International studies, Classical history / classical civilisation, Byzantine Empire, Cultural studies: food and society, Social groups: religious groups and communities