Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and historical understanding of ancient Israel as it pertains to food. Divided into five parts, this handbook examines and considers environmental and socio-economic issues such as climate and trade, the production of raw materials, and the technology of harvesting and food processing. The cultural role of food and meals in festivals, holidays, and biblical regulations is also discussed, as is the way food and drink are treated in biblical texts, in related epigraphic materials, and in iconography.

The study of food in the Hebrew Bible and Syro-Palestinian archaeology has tended to focus on kosher dietary laws, the sacrificial system, and feasting in elite contexts. More everyday ritual and practice - the preparation of food in the home - has been overlooked. Food in Ancient Judah explores both the archaeological remains and ancient Near Eastern sources to see what they reveal about the domestic gastronomical daily life of ancient Judahites within the narratives of the Hebrew Bible. Beyond the findings, the methodology of the study is in itself innovative. Biblical passages that deal with domestic food preparation are translated and analysed. Archaeological findings and relevant secondary resources are then applied to inform these passages. Food in Ancient Judah reflects both the shift towards the study of everyday life in biblical studies and archaeology and the huge expansion of interest in food history - it will be of interest to scholars in all these fields.

The study of food in the Hebrew Bible and Syro-Palestinian archaeology has tended to focus on kosher dietary laws, the sacrificial system, and feasting in elite contexts. More everyday ritual and practice - the preparation of food in the home - has been overlooked. Food in Ancient Judah explores both the archaeological remains and ancient Near Eastern sources to see what they reveal about the domestic gastronomical daily life of ancient Judahites within the narratives of the Hebrew Bible. Beyond the findings, the methodology of the study is in itself innovative. Biblical passages that deal with domestic food preparation are translated and analysed. Archaeological findings and relevant secondary resources are then applied to inform these passages. Food in Ancient Judah reflects both the shift towards the study of everyday life in biblical studies and archaeology and the huge expansion of interest in food history - it will be of interest to scholars in all these fields.

The Five-Minute Archaeologist in the Southern Levant is a user-friendly exploration of basic concepts within archaeology, with particular attention to the region of the southern Levant. This volume is intended for students and lay readers alike, and would be an excellent reader for introductory level courses on archaeology in college and university settings. Topics range from basic archaeological concepts to various types of archaeology, written by specialists in those particular fields. Chapters are informal and relaxed - more like a chat or discussion that will help answer some of the basic questions that archaeologists are often asked.

This volume celebrates the contribution of Diana V. Edelman to the field and celebrates her personally as researcher, teacher, mentor, colleague, and mastermind of new research paths and groups. It salutes her unconventional, constantly thinking and rethinking outside the box and her challenging of established consensuses. It includes essays addressing biblical themes and texts, archaeological fieldwork, historical method, social memory and reception history. Contributors include Yairah Amit, James Anderson, Bob Becking, Ehud Ben Zvi, Kare Berge, Anne Fitzpatrick-McKinley, Susanne Gillmayr-Bucher, Lester L. Grabbe, Philippe Guillaume, David Hamidovic, Lowell K. Handy, Maria Hausl, Kristin Joachimsen, Christoph Levin, Aren M. Maeir, Lynette Mitchell, Reinhard Muller, Jorunn Okland, Daniel Pioske, Thomas Romer, Benedetta Rossi, Cynthia Shafer-Elliott, Jason Silverman, Steinar Skarpnes, Pauline A. Viviano, Anne-Mareike Wetter.

This volume celebrates the contribution of Diana V. Edelman to the field and celebrates her personally as researcher, teacher, mentor, colleague, and mastermind of new research paths and groups. It salutes her unconventional, constantly thinking and rethinking outside the box and her challenging of established consensuses. It includes essays addressing biblical themes and texts, archaeological fieldwork, historical method, social memory and reception history. Contributors include Yairah Amit, James Anderson, Bob Becking, Ehud Ben Zvi, Kare Berge, Anne Fitzpatrick-McKinley, Susanne Gillmayr-Bucher, Lester L. Grabbe, Philippe Guillaume, David Hamidovic, Lowell K. Handy, Maria Hausl, Kristin Joachimsen, Christoph Levin, Aren M. Maeir, Lynette Mitchell, Reinhard Muller, Jorunn Okland, Daniel Pioske, Thomas Romer, Benedetta Rossi, Cynthia Shafer-Elliott, Jason Silverman, Steinar Skarpnes, Pauline A. Viviano, Anne-Mareike Wetter.

Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and historical understanding of ancient Israel as it pertains to food. Divided into five parts, this handbook examines and considers environmental and socio-economic issues such as climate and trade, the production of raw materials, and the technology of harvesting and food processing. The cultural role of food and meals in festivals, holidays, and biblical regulations is also discussed, as is the way food and drink are treated in biblical texts, in related epigraphic materials, and in iconography.