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Author: Cynthia Shafer-Elliott Publisher: Routledge ISBN: 1317543505 Category : History Languages : en Pages : 256
Book Description
First published in 2013. The study of food in the Hebrew Bible and Syro-Palestinian archaeology has tended to focus on kosher dietary laws, the sacrificial system, and feasting in elite contexts. More everyday ritual and practice - the preparation of food in the home - has been overlooked. Food in Ancient Judah explores both the archaeological remains and ancient Near Eastern sources to see what they reveal about the domestic gastronomical daily life of ancient Judahites within the narratives of the Hebrew Bible. Beyond the findings, the methodology of the study is in itself innovative. Biblical passages that deal with domestic food preparation are translated and analysed. Archaeological findings and relevant secondary resources are then applied to inform these passages. Food in Ancient Judah reflects both the shift towards the study of everyday life in biblical studies and archaeology and the huge expansion of interest in food history - it will be of interest to scholars in all these fields
Author: Cynthia Shafer-Elliott Publisher: Routledge ISBN: 1317543505 Category : History Languages : en Pages : 256
Book Description
First published in 2013. The study of food in the Hebrew Bible and Syro-Palestinian archaeology has tended to focus on kosher dietary laws, the sacrificial system, and feasting in elite contexts. More everyday ritual and practice - the preparation of food in the home - has been overlooked. Food in Ancient Judah explores both the archaeological remains and ancient Near Eastern sources to see what they reveal about the domestic gastronomical daily life of ancient Judahites within the narratives of the Hebrew Bible. Beyond the findings, the methodology of the study is in itself innovative. Biblical passages that deal with domestic food preparation are translated and analysed. Archaeological findings and relevant secondary resources are then applied to inform these passages. Food in Ancient Judah reflects both the shift towards the study of everyday life in biblical studies and archaeology and the huge expansion of interest in food history - it will be of interest to scholars in all these fields
Author: Francesca Stavrakopoulou Publisher: A&C Black ISBN: 0567032167 Category : Religion Languages : en Pages : 225
Book Description
This volume of essays draws together specialists in the field to explain, illustrate and analyze this religious diversity in Ancient Israel.
Author: the Judahite Yisrael Publisher: CreateSpace ISBN: 9781515154716 Category : Languages : en Pages : 78
Book Description
According to the Bible, the Devil will deceive the whole world & prevent many from finding Christ. The Book of Revelations tells us a great mystery which has been ignored by all religions. Yes even that of the Christian Church in America. The Kingdom of Christ has 12 Gates. Each gate is named after one of the 12 sons of Jacob. There is no gate for Buddhist, Muslims, Mormons, Catholics, nor Christians. Finally the secret is revealed in this book for getting in the Kingdom of Heaven.
Author: Nathan MacDonald Publisher: Wm. B. Eerdmans Publishing ISBN: 0802862985 Category : Religion Languages : en Pages : 172
Book Description
What food did the ancient Israelites eat, and how much of it did they consume? That's a seemingly simple question, but it's actually a complex topic. In this fascinating book Nathan MacDonald carefully sifts through all the relevant evidence -- biblical, archaeological, anthropological, environmental -- to uncover what the people of biblical times really ate and how healthy (or unhealthy) it was. Engagingly written for general readers, What Did the Ancient Israelites Eat? is nonetheless the fruit of extensive scholarly research; the book's substantial bibliography and endnotes point interested readers to a host of original sources. Including an archaeological timeline and three detailed maps, the book concludes by analyzing a number of contemporary books that advocate a return to "biblical" eating. Anyone who reads MacDonald's responsible study will never read a "biblical diet" book in the same way again.
Author: Rebekah Welton Publisher: BRILL ISBN: 9004423494 Category : Religion Languages : en Pages : 356
Book Description
In ‘He is a Glutton and a Drunkard’: Deviant Consumption in the Hebrew Bible Rebekah Welton uses interdisciplinary approaches to explore the social and ritual roles of food and alcohol in Late Bronze Age to Persian-period Syro-Palestine (1550 BCE–400 BCE). This contextual backdrop throws into relief episodes of consumption deemed to be excessive or deviant by biblical writers. Welton emphasises the social networks of the household in which food was entangled, arguing that household animals and ritual foodstuffs were social agents, challenging traditional understandings of sacrifice. For the first time, the accusation of being a ‘glutton and a drunkard’ (Deut 21:18-21) is convincingly re-interpreted in its alimentary and socio-ritual contexts.
Author: Peter Altmann Publisher: ISBN: 9783161593550 Category : Food Languages : en Pages : 164
Book Description
This volume presents contributions from "The Larger Context of the Biblical Food Prohibitions: Comparative and Interdisciplinary Approaches" conference held in Lausanne in June, 2017. The biblical food prohibitions constitute an excellent object for comparative and interdisciplinary approaches given their materiality, their nature as comparative objects between cultures, and their nature as an anthropological object. This volume articulates these three aspects within an integrated and dynamic perspective, bringing together contributions from Levantine archaeology, ancient Near Eastern studies, and anthropological and textual perspectives to form a new, multi-disciplinary foundation for interpretation.
Author: Yael Raviv Publisher: U of Nebraska Press ISBN: 0803290217 Category : Cooking Languages : en Pages : 319
Book Description
When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv's Falafel Nation moves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the "Jewish State" and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene--the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media? Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking, Falafel Nation explains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism.
Author: Benyamim Tsedaka Publisher: Wipf and Stock Publishers ISBN: 1725285908 Category : Social Science Languages : en Pages : 118
Book Description
The first-ever Samaritan Cookbook takes you on an adventure into this little-known world of Israelite food and drink. We journey to both halves of the community: in Holon, outside Tel Aviv, and Kiryat Luza, on Mount Gerizim near Nablus. Most people have heard the Parable of the Good Samaritan, but few realize that the community is once again going strong today, much less tasted or prepared any of their cuisine. Despite almost fading from the history books, the Samaritan way of life has survived 3,000 years in the Holy Land. From hummus and avocado sesame salad to lamb meatballs with pine nuts and chicken with za'atar, Samaritan cuisine is a unique blend of Mediterranean traditions, reflecting the flavors and spices of contemporary Arabic and ancient Levantine neighbors.
Author: Cynthia Shafer-Elliott
Author: Cynthia Shafer-Elliott
Author: Francesca Stavrakopoulou
Author: the Judahite Yisrael
Author: Nathan MacDonald
Author: Rebekah Welton
Author: Peter Altmann
Author: Yael Raviv
Author: Aaron Koller
Author: Claudia Roden
Author: Benyamim Tsedaka