- Title Pages
- Dedication
- Foreword
- Introduction
- 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 - 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 - 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
Jewish, Christian, and Islamic Perspectives on Food and Jewishness
Jewish, Christian, and Islamic Perspectives on Food and Jewishness
- Chapter:
- (p.157) 6. Jewish, Christian, and Islamic Perspectives on Food and Jewishness
- Source:
- Feasting and Fasting
- Author(s):
David M. Freidenreich
- Publisher:
- NYU Press
Why should one eat—or avoid—Jewish food? What makes food “Jewish” in the first place? These questions feature prominently not only in rabbinic and other Jewish texts but also in the classical sources of Christianity and Islam. The authors of these influential works disagree over what food to eat and, more fundamentally, over what Jewishness is, but they all agree that the difference between Jews and non-Jews matters. This chapter traces the evolving relationship between Jewish identity and Jewish norms about the food of non-Jews from the Bible through the Middle Ages. It also examines premodern Catholic, Sunni, and Shiʿi norms about Jewish food, demonstrating that ideas about Jewishness play important roles in the construction of Christian and Islamic identity.
Keywords: Jewish food, Christianity, identity, Islam, Jewishness, non-Jews, rabbinic, Catholic, Sunni, Shiʿi
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- Title Pages
- Dedication
- Foreword
- Introduction
- 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 - 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 - 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
