T & T Clark handbook of food in the Hebrew bible and ancient Israel / edited by Janling Fu, Cynthia Shafer-Elliott, Carol Meyers.

Format:

Book

Contributor:

Fu, Janling, editor.

Shafer-Elliott, Cynthia, editor.

Meyers, Carol, editor.

Series:

T&T Clark Handbooks

Language:

English

Subjects (All):

Food in the Bible.

Food--Religious aspects--Judaism.

Food.

Jews--Dietary laws.

Jews.

Food habits--Social aspects--Israel.

Food habits.

Bible. Old Testament--Criticism, interpretation, etc.

Bible.

Physical Description:

1 online resource (560 pages).

Edition:

First edition.

Distribution:

[London, England] : Bloomsbury Publishing, 2021

Place of Publication:

[London, England] : T & T Clark, 2021.

Summary:

"Food and feasting are key themes in the Hebrew Bible and the culture it represents, and the archaeology of the lands of the Bible now provides information about ancient foodways. In this handbook scholars draw on a multitude of disciplines to offer an overview of the study of food in the Hebrew Bible and ancient Israel. 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. The volume is divided into five parts examining aspects of food and food production in the Hebrew Bible and ancient Israel. Environmental and socio-economic issues such as climate and trade are considered along with 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."-- Provided by publisher.

Contents:

Preface

Abbreviations

List of illustrations

List of Contributors

Introduction / Janling Fu, Harvard University, USA; Cynthia Shafer-Elliott, William Jessup University, USA; and Carol Meyers, Duke University, USA Part I. Environmental and Socio-economic Context

1. Environmental Features / George A. Pierce, Brigham Young University, USA

2. Households, Houses, and Family Structure / James Hardin, Mississippi State University, USA

3. Economy and Trade / Joshua Walton, Capital University,USA

Part II. Food: Procurement and Production

4. Animal Husbandry: Meat, Milk, and More / Justin Lev-Tov, University of Maryland, USA

5. Grains, Bread, and Beer / Jennie Ebeling, Evansville University, USA

6. Olives and Olive Oil / Eric Lee Welch, University of Kentucky, USA

7. Grapes and Wine / Carey Ellen Walsh, Villanova University, USA

8. Fruits, Nuts, Vegetables, and Legumes / Cynthia Shafer-Elliott, William Jessup University, USA

9. Spices, Herbs, and Sweeteners / Joshua Walton,Capital University,USA and Lauren M. Santini, Brandeis University, USA

10. Under-Represented Taxa: Fish, Birds, and Wild Game / Deirdre N. Fulton, Baylor University, USA, and Paula Wapnish Hesse, Independent Researcher, USA

Part III . Techniques of Food Preparation and Preservation

11. Tools and Utensils / Leann Pace, Wake Forest University, USA

12. Ceramics in the Iron Age / Nava Panitz-Cohen, Hebrew University, Israel

13. Ceramics and Ethnoarchaeology / Gloria London, Independent Researcher, USA

14. Cooking Installations / Tim Frank, Anglican Diocese of Christchurch, New Zealand

15. Storage / David Ilan, Jewish Institute of Religion, Israel

16. Spoilage / Zachary C. Dunseth, Brown University, USA, and Rachel Kalisher, Brown University, USA

Part IV. Cultural Contexts

17. Feasting and Festivals ? Jonathan S. Greer, Cornerstone University, USA

18. Food, Death, and the Dead / Matthew J. Suriano, University of Maryland, USA

19. Diet and Nutrition / Margaret Cohen, W. F. Albright Institute of Archaeological Research, Jerusalem, Israel.

20. Too Much Food and Drink: Gluttony and Intoxication / Rebekah Welton, University of Exeter, UK

21. Too Little Food and Drink: Hunger and Fasting / Peter Altmann, University of Zurich, Switzerland

22. Food and Gender / Carol Meyers, Duke University, USA

23. Food in Canaanite Myth / Joseph Lam, University of North Carolina at Chapel Hill, USA

24. Food and Israelite Identity / Max Price, Massachusetts Institute of Technology, USA

Part V. Food in Ancient Texts (Hebrew Bible, Inscriptions) and Art

25. Iconography / Irit Ziffer, Eretz Israel Museum, Israel, and Janling Fu, Harvard University, USA

26. Food and Drink in Epigraphic Sources / Christopher Rollston, George Washington University, USA

27. Language of Food and Cooking in the Hebrew Bible - Kurtis Peters, University of British Columbia, Canada

28. Food in the Tetrateuch / Dorothea Erbele-Küster, University of Mainz, Germany

29. Food in Deuteronomy and the Former Prophets / Janling Fu, Harvard University, USA

30. Food in the Latter Prophets / Andrew T. Abernethy, Wheaton College, USA

31. Food in the Writings / Klaus-Peter Adam, Lutheran School of Theology at Chicago, USA

Bibliography

Index.

Notes:

Includes bibliographical references and index.

ISBN:

9780567679826

0567679829

9780567679802

0567679802

9780567679819

0567679810

OCLC:

1238133382