Food often defines societies and even civilizations. Through
particular commensality restrictions, groups form distinct
identities: those with whom 'we' eat ('us') and those with whom
'we' cannot eat ('them'). This identity is enacted daily, turning
the biological need to eat into a culturally significant activity.
In this book, Jordan D. Rosenblum explores how food regulations and
practices helped to construct the identity of early rabbinic
Judaism. Bringing together the scholarship of rabbinics with that
of food studies, this volume first examines the historical reality
of food production and consumption in Roman-era Palestine. It then
explores how early rabbinic food regulations created a distinct
Jewish, male, and rabbinic identity. Rosenblum's work demonstrates
how rabbinic food practices constructed an edible identity.
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