Jordan D. Rosenblum

Though ancient rabbinic texts are fundamental to analyzing the history of Judaism, they are also daunting for the novice to read. Rabbinic literature presumes tremendous prior knowledge, and its fascinating twists and turns in logic can be disorienting. Rabbinic Drinking helps learners at every level navigate this brilliant but mystifying terrain by focusing on rabbinic conversations about beverages, such as beer and wine, water, and even breast milk. By studying the contents of a drinking vessel—including the contexts and practices in which they are imbibed—Rabbinic Drinking surveys key themes in rabbinic literature to introduce readers to the main contours of this extensive body of historical documents. Features and Benefits: Contains a broad array of rabbinic passages, accompanied by didactic and rich explanations and contextual discussions, both literary and historical Thematic chapters are organized into sections that include significant and original translations of rabbinic texts Each chapter includes in-text references and concludes with a list of both referenced works and suggested additional readings

What Beverages Teach Us About Rabbinic Literature

Rabbinic Drinking

Nathaniel DesRosiers

Lily Vuong

About a century of conflicts, which drastically changed the social and religious landscape of the Roman world.

Religious Competition in the Third Century CE: Jews, Christians, and the Greco-Roman World

Aaron S. Gross

Jody Myers

How Judaism and food are intertwined 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.

The History and Ethics of Jewish Food

Feasting and Fasting

T. M. Lemos

Karen B. Stern

Debra Scoggins Ballentine

Contributors to this volume come together to honor the lifetime of work of Saul M. Olyan, Samuel Ungerleider Jr. Professor of Judaic Studies and Professor of Religious Studies at Brown University. Essays by his students, colleagues, and friends focus on and engage with his work on relationships in the Hebrew Bible, from the marking of status in relationships of inequality, to human family, friend, and sexual relationships, to relationships between divine beings. Contributors include Susan Ackerman, Klaus-Peter Adam, Rainer Albertz, Andrea Allgood, Debra Scoggins Ballentine, Bob Becking, John J. Collins, Stephen L. Cook, Ronald Hendel, T. M. Lemos, Nathaniel B. Levtow, Carol Meyers, Susan Niditch, Brian Rainey, Thomas Römer, Jordan D. Rosenblum, Rüdiger Schmitt, Jennifer Elizabeth Singletary, Kerry M. Sonia, Karen B. Stern, Stanley Stowers, Andrew Tobolowsky, Karel van der Toorn, Emma Wasserman, and Steven Weitzman.

Jordan D. Rosenblum

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