Table of Contents

Introduction; 1. Realia; 2. Jewish identity; 3. Jewish male identity; 4. Jewish male rabbinic identity; Conclusion.

Promotional Information

Jordan D. Rosenblum explores how food regulations and practices helped to construct the identity of early rabbinic Judaism.

About the Author

Jordan D. Rosenblum is Belzer Assistant Professor of Classical Judaism at the University of Wisconsin, Madison. He has contributed to the Journal for the Study of Judaism, the Jewish Quarterly Review, and the Journal of Jewish Studies.

Reviews

'Food and Identity in Early Rabbinic Judaism, the first comprehensive treatment of this subject, makes a significant contribution to the fields of Jewish studies, food studies, and the study of identity formation. Rosenblum's deft treatment of both realia and rhetoric is exemplary. This work, sophisticated enough to please experts, is written in a clear and engaging manner accessible to a general audience. I look forward to using this outstanding book both in my undergraduate classroom and in my own research.' David M. Freidenreich, Colby College

'In this original and important study, Jordan Rosenblum carefully analyzes texts from the earliest stratum of rabbinic literature to understand how they treat eating practices and food. He meticulously and convincingly argues that the early rabbinic movement constructs identity by regulating what, with whom, and how one eats. Rosenblum judiciously draws on ideas from anthropology to tease out fresh insights from the ancient texts. Written in lucid and engaging prose, this outstanding book is essential reading for those interested in Jewish studies and the ancient world.' Gregg E. Gardner, Harvard University

'A veritable feast for scholars and students drawn to food studies, as well as readers interested in better understanding the cultural significance of the rabbinic table.' Religion