Ancient Jewish Food in its Geographical and Cultural Contexts

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.

Autorentext

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.

Inhalt

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