Jump to ContentJump to Main Navigation
Feasting and FastingThe History and Ethics of Jewish Food$
Users without a subscription are not able to see the full content.

Aaron Gross, Jody Myers, and Jordan D. Rosenblum

Print publication date: 2020

Print ISBN-13: 9781479899333

Published to NYU Press Scholarship Online: September 2020

DOI: 10.18574/nyu/9781479899333.001.0001

Show Summary Details
Page of

PRINTED FROM NYU Press SCHOLARSHIP ONLINE (www.nyu.universitypressscholarship.com). (c) Copyright University of NYU Press, 2022. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in NYSO for personal use.date: 07 July 2022

Food in the Biblical Era

Food in the Biblical Era

Chapter:
(p.32) 1 Food in the Biblical Era
Source:
Feasting and Fasting
Author(s):

Elaine Adler Goodfriend

Publisher:
NYU Press
DOI:10.18574/nyu/9781479899333.003.0003

The principal foods of the ancient Israelites during the thousand years from 1200 BCE to the second century BCE were like those of other Mediterranean peoples. Grains, wine, and olive oil were the three primary staples (the Mediterranean triad), and these were augmented by dairy products, fruits and nuts, and meat. It was difficult to produce food in the rocky soil and dry climate of ancient Israel, and a central belief in the Hebrew Bible is that the supply of food is contingent upon Israel’s obedience to God’s laws. In the Hebrew Bible, food is a subject of divine law. Religious and cultural factors marked some foods and food mixtures as taboo and inappropriate for a “holy nation.” Specific permitted foods were imbued with symbolic importance. These symbolic foods and ancient practices provide the template for later Jewish ways of consuming food, using food in worship, and addressing ethical ideals.

Keywords:   Israelites, Mediterranean triad, grains, wine, olive oil, Bible, holy nation, ethical ideals, worship, taboo

NYU Press Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.

Please, subscribe or login to access full text content.

If you think you should have access to this title, please contact your librarian.

To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us.