Susan Weingarten

Ancient Jewish Food in Its Geographical and Cultural Contexts (eBook, PDF)

What's Cooking in the Talmuds?

• Format: PDF

Produktbeschreibung

This book is the first in-depth study of food in talmudic literature in its geographical and cultural contexts. It demonstrates the sharing of foods and foodways between Jews and their non-Jewish neighbours in the Near East in Late Antiquity.

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 322
• Erscheinungstermin: 25. März 2025
• Englisch
• ISBN-13: 9781040331248
• Artikelnr.: 73301951

Autorenporträt

Susan Weingarten studied at Oxford and Tel Aviv. She is now a Food Historian in Jerusalem, and Associate Fellow of the Albright Institute for Archaeological Research. She is the author of The Saint's Saints: Hagiography and Geography in Jerome and Haroset: A Taste of Jewish History.

Inhaltsangabe

1. Sausages and Methodology
2. Palestine and Babylonia: Talmudic Food in its Geographical and Cultural Settings
3. Beginning with Basics: Bread
4. How It was Cooked: Two Hundred Ways of Preparing an Egg
5. Fermented Foods: The Raw, the Cooked - and the Rotten
6. Fish
7. How Much Meat?
8. Food from Plants
9. Reconstructing Recipes
10. Food and Power: The Table as Stage