- Title Pages
- Introduction to Part 1
1Food 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
- About the Editors
- About the Contributors
- (p.351) Afterword
- Feasting and Fasting
Jonathan Safran Foer
- NYU Press
I became a vegetarian when I was nine years old. A babysitter persuaded me that it is wrong to hurt animals unnecessarily, and that meat production hurts animals. I saw no way to refute that logic and no reason not to change my life in response—save for my love of hot dogs at ball games with my dad, sushi with my mother on Wisconsin Avenue, burgers at barbecues with friends, chicken and carrots at my grandmother’s house on Shabbat, brisket at Passover, lox at Yom Kippur breakfast, and fried chicken whenever and wherever it was served....
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