Feasting and Fasting : The History and Ethics of Jewish Food / Jordan D. Rosenblum, Aaron S. Gross, Jody Myers.

  • De Gruyter NYUP Complete eBook-Package 2020 ; ISBN: 9783110722703
  • New York, NY : New York University Press [2020]
Physical description
1 online resource : 3 black and white illustrations
  • 9781479893133
  • Available through De Gruyter.
  • Includes bibliographical references and index.
  • Mode of access: World Wide Web.
  • In English.
  • Description based on online resource; title from PDF title page (publisher's Web site, viewed 25. Nov 2020)
  • specialized
  • Frontmatter -- Contents -- Foreword -- Introduction -- Part 1. History -- Introduction to Part 1 -- 1. Food in the Biblical Era -- 2. Food in the Rabbinic Era -- 3. Food in the Medieval Era -- 4. Food in the Modern Era -- Part 2. Food and Culture -- Introduction to Part 2 -- 5. A Brief History of Jews and Garlic -- 6. Jewish, Christian, and Islamic Perspectives on Food and Jewishness -- 7. How Ancient Greeks, Romans, Jews, and Christians Drank Their Wine -- 8. Jews, Schmaltz, and Crisco in the Age of Industrial Food -- 9. The Search for Religious Authenticity and the Case of Passover Peanut Oil -- 10. How Shabbat Cholent Became a Secular Hungarian Favorite -- Part 3. Ethics -- Introduction to Part 3 -- 11. Jewish Ethics and Morality in the Garden -- 12. Ecological Ethics in the Jewish Community Farming Movement -- 13. Bloodshed and the Ethics and Theopolitics of the Jewish Dietary Laws -- 14. The Virtues of Keeping Kosher -- 15. Jewish Ethics, the Kosher Industry, and the Fall of Agriprocessors -- 16. A Satisfying Eating Ethic -- 17. The Ethics of Eating Animals -- Afterword -- Acknowledgments -- About the Editors -- About the Contributors -- Index
Other names
Related item
  • Electronic books.
  • History
  • text
  • English


  • 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.

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Location of copy Shelfmark Online location Holdings Notes
Cardiff University Libraries Online location
University of Exeter Library Online location Available via University Press Scholarship Online. Please log in using your Exeter IT login, if prompted.
University of St Andrews Library Online location Connect to e-book (DeGruyter Collection purchased by the Library until 20th August 2021)
University of Southampton Library: Hartley Library : Parkes Parkes BZ 6031.G76
University of Southampton Library NYU scholarship online Online location Click for access
University of Southampton Library: Internet Internet