Jewish eating and identity through the ages

Jewish Eating and Identity Through the Ages

Volumn , Issue , 2007, Pages 1-200

  Kraemer, David C ^a  

^a JEWISH THEOLOGICAL SEMINARY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84917391276     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.4324/9780203941577     Document Type: Book

References (143)

1. Adan-Bayewitz, David. Common Pottery in Roman Galilee. Tel-Aviv: Bar Ilan U., 1993.
2. Antons, Carl. Kurzer Entwurf. Branschweig, 1754.
3. Århem, Kaj. "Massai Food Symbolism: The Cultural Connotations of Milk, Meat, and Blood in the Pastoral Massai Diet." Anthropos, 84 (1989), 1/3: 1-23.
4. Assaf, Shmuel. Teshuvot ha-Geonim. Jerusalem: Hamadpis, 1927.
5. Baer, Yitzhak. A History of the Jews in Christian Spain. Philadelphia: Jewish Publication Society, 1966.
6. Baron, Salo Wittmayer. A Social and Religious History of the Jews, vol. xvi, Poland-Lithuania 1500-1650. New York, London, and Philadelphia: Columbia University Press and The Jewish Publication Society of America, 1976.
7. Barthes, Roland. "Toward a Psycho-Psychology of Contemporary Food consumption." In Counihan, Carole, and Van Esterik, Penny, eds., Food and Culture:A Reader. New York and London: Routledge, 1997.
8. Bell, Catherine. Ritual Theory, Ritual Practice. New York and Oxford: Oxford University Press, 1992.
9. Bleich, J. David. "Survey of Recent Halakhic Periodical Literature: New York City Water." Tradition 38:4 (2004): 70-103.
10. Bober, Phyllis Pray. Art, Culture, and Cuisine: Ancient and Medieval Gastronomy. Chicago and London: University of Chicago Press, 1999.
11. Bokser, Baruch. "Ma'al and Blessings Over Food: Rabbinic Transformation of Rabbinic Terminology and Alternative Modes of Piety." Journal of Biblical Literature, v. 100, n. 4 (December, 1981): 557-74.
12. Bokser, Baruch. The Origins of the Seder. Berkeley: University of California Press, 1984.
13. Bokser, Baruch. "Rabbinic Responses to Catastrophe: From Continuity to Discontinuity." Proceedings of the American Academy for Jewish Research, v. 50 (1983):37-61.
14. Bokser, Ben Zion. "The Future of the American Jewish Community." Proceedings of the Rabbinical Assembly, 12 (1948): 193-206.
15. Boyarin, Daniel. Carnal Israel: Reading Sex in Talmudic Culture. Berkeley: University of California Press, 1993.
16. Brand, Joshua. Kelei ha-cheres b'sifrut ha-Talmud. Jerusalem: Mossad haRav Kook, 1953.
17. Brand, Joshua. Kelei zekhukhit b'sifrut ha-Talmud. Jerusalem: Mossad haRav Kook, 1978.
18. Bresciani, Edda. "Food Culture in Ancient Egypt." In Flandrin, Jean-Louis, and Montanari, Massimo. Food: A Culinary History. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 1999.
19. Brothwell, Don, and Brothwell, Patricia. Food in Antiquity: A Survey of the Diet of Early Peoples. Baltimore and London: The Johns Hopkins University Press, 1998.
20. Buxtorf, Johann. Jüden Schül. Basel, 1603.
21. Carlebach, Elisheva. Divided Souls. New Haven: Yale University Press, 2001.
22. Chotzinoff, Samuel. A Lost Paradise. New York: Arno Press, 1975.
23. Cohen, Shaye J.D. From the Maccabees to the Mishnah. Philadelphia: The Westminster Press, 1987.
24. Cohen, Shaye J.D. "The Significance of Yavneh: Pharisees, Rabbis, and the end of Jewish Sectarianism." HUCA 55 (1984): 27-53.
25. Cooper, John. Eat and Be Satisfied: A Social History of Jewish Food. Northvale, NJ and London: Jason Aronson, 1993.
26. Corbier, Mireille. "The Broad Bean and the Moray: Social Hierarchies and Food in Rome." In Flandrin, Jean-Louis, and Montanari, Massimo, Food: A Culinary History. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 1999.
27. Counihan, Carole, and Van Esterik, Penny, eds., Food and Culture: A Reader. New York and London: Routledge, 1997.
28. Da Modena, Leon. Historia de' Riti Hebraici. Venice: Apresso Benedetto Miloco, 1678.
29. Diner, Hasia. Hungering for America. Cambridge and London: Harvard University Press, 2001.
30. Miguel-Ángel Motis Dolader, "Mediterranean Jewish Diet and Traditions in the Middle Ages." In Flandrin, Jean-Louis, and Montanari, Massimo, Food: A Culinary History. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 1999.
31. Douglas, Mary. "Deciphering a Meal." In Counihan, Carole, and Van Esterik, Penny, eds., Food and Culture: A Reader. New York and London: Routledge, 1997.
32. Douglas, Mary. Leviticus as Literature. Oxford and New York: Oxford University Press, 1999.
33. Douglas, Mary. Purity and Danger. London: Routledge and Kegan Paul, 1966. Reprint, London and New York: Routledge Classics, 2002.
34. Dupont, Florence. "The Grammar of Roman Dining." In Flandrin, Jean-Louis, and Montanari, Massimo, Food: A Culinary History. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 1999.
35. Eilberg-Schwartz, Howard. The Savage in Judaism: An Anthropology of Israelite Religion and Ancient Judaism. Bloomington and Indianapolis: Indiana University Press, 1990.
36. Elbaum, Jacob. Zemanim umegamot besifrut hamah{dot below}shavah vehamusar. Ph.D. dissertation, Hebrew University, 1977.
37. Feely-Harnik, Gillian. The Lord's Table: The Meaning of Food in Early Judaism and Christianity. Washington, D.C., and London: Smithsonian Institution Press, 1981.
38. Feldman, Louis. Jew and Gentile in the Ancient World. Princeton, NJ: Princeton University Press, 1993.
39. Flandrin, Jean-Louis, and Montanari, Massimo. Food: A Culinary History. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 1999.
40. Fonrobert, Charlotte Elisheva. "Yalta's Ruse: Resistance Against Rabbinic Menstrual Authority in Talmudic Literature," In Wasserfall, Rahel W., ed., Women and Water: Menstruation in Jewish Life and Law. Hanover, NH and London: Brandeis University Press, 1999.
41. Forst, Rabbi Binyomin. The Laws of Kashrus. New York: Mesorah Publications, 1993.
42. Fram, Edward Aaron. Ideals Face Reality: Jewish Law and Life in Poland, 1550-1655. Cincinnati, OH: Hebrew Union College Press, 1997.
43. Fram, Edward Aaron. Jewish Law and Social and Economic Realities in Sixteenth and Seventeenth Century Poland. Ph.D. dissertation, Columbia University, 1991.
44. Gafni, Isaiah M. The Jews of Babylonia in the Talmudic Era (Hebrew). Jerusalem:The Zalman Shazar Center for Jewish History, 1990.
45. Garnsey, Peter. Food and Society in Classical Antiquity. Cambridge: Cambridge University Press, 1999.
46. Gampel, Benjamin. "A Letter to a Wayward Teacher." In Biale, David, ed. Cultures of the Jews. New York: Schocken Books, 2002.
47. Ginzberg, Louis. Ginzei Schechter, v. 2. New York: The Jewish Theological Seminary of America, 1929.
48. Glazer, Ruth. "The Jewish Delicatessen: The Evolution of an Institution." Commentary, March, 1946: 58-63.
49. Goitein, S.D. A Mediterranean Society: The Jewish Communities of the Arab World as Portrayed in the Documents of the Cairo Geniza, 6 vols. (Berkeley:University of California Press, 1967-988).
50. Goldberg, Jacob. The Jewish Society in the Polish Commonwealth (Hebrew). Jerusalem:The Zalman Shazar Center for Jewish History, 1999.
51. Goodman, Martin. State and Society in Roman Galilee, A.D. 132-212. Totowa, NJ: Rowman and Allanheld, 1983.
52. Goody, Jack. Cooking, Cuisine and Class: A Study in Comparative Sociology. Cambridge: Cambridge University Press, 1982.
53. Grantham, Billy J. A Zooarchaeological Model for the Study of Ethnic Complexity at Sepphoris. Ph.D. Dissertation, Northwestern University, 1996.
54. Grayzel, Solomon. The Church and the Jews in the Thirteenth Century. Philadelphia:Dropsie, 1933.
55. Greenspoon, Leonard J., Simpkins, Ronald A., and Shapiro, Gerald, eds. Food and Judaism, A Special Issue of Studies in Jewish Civilization, vol. 15. Omaha and Lincoln, NB: Crieghton University Press, 2005.
56. Greenstone, Julius H. "Report of the Committee on Jewish Law." Proceedings of the Rabbinical Assembly, 5 (1934): 100-03.
57. Grimm, Veronika. From Feasting to Fasting. London and New York: Routledge, 1996.
58. Grivetti, Louis Evan. "Dietary Separation of Milk and Meat: A Cultural-Geographical Inquiry." Ecology of Food and Nutrition, 9 (1980): 203-17.
59. Harris, Marvin. Good to Eat: Riddles of Food and Culture. Prospect Heights, IL:Waveland Press, 1998. Reprint of The Sacred Cow and the Abominable Pig, 1985.
60. Hartman, Louis F., and Di Lella, Alexander A. The Book of Daniel, The Anchor Bible, v. 23. Garden City, NY: Doubleday and Co., 1977.
61. Hayes, Christine E. Gentile Impurities and Jewish Identities: Intermarriage and Conversion from the Bible to the Talmud. New York and Oxford: Oxford University Press, 2002.
62. Hecker, Joel. Mystical Bodies, Mystical Meals: Eating and Embodiment in Medieval Kabbalah. Detroit: Wayne State University Press, 2005.
63. Heilman, Samuel C. Sliding to the Right: The Contest for the Future of American Jewish Orthodoxy. Berkeley, Los Angeles and London: University of California Press, 2006.
64. Herodotus. The History. Translated by David Greene. Chicago and London: University of Chicago Press, 1987.
65. Hesse, Brian. "Animal Use at Tel Miqne-Ekron in the Bronze Age and Iron Age," ASOR Bulletin 264 (1986): 17-27.
66. Hesse, Brian. "Pig Lovers and Pig Haters: Patterns of Palestinian Pork Production." Journal of Ethnobiology, v. 10, n. 2 (Winter 1990).
67. Hesse, Brian, and Wapnish, Paula. "Can Pig Remains Be Used for Ethnic Diagnosis in the Ancient Near East?" In Silberman, Neil Asher, and Small, David, eds., The Archaeology of Israel: Constructing the Past, Interpreting the Present. JSOT Supplement Series, 237. Sheffield, U.K.: Sheffield Academic Press, 1997.
68. Hesse, Brian, and Wapnish, Paula. "Urbanization and the Organization of Animal Production at Tell Jemmeh in the Middle Bronze Age Levant." Journal of Near Eastern Studies 47, n. 2 (April, 1988): 81-94.
69. Hoffman, Lawrence A. Covenant of Blood. Chicago and London: University of Chicago Press, 1996.
70. Ilan, Tal. Jewish Women in Greco-Roman Palestine. Peabody, MA: Hendrickson Publishers, 1996.
71. Joannes, Francis. "The Social Function of Banquets in the Earliest Civilizations." In Flandrin, Jean-Louis, and Montanari, Massimo. Food: A Culinary History. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 1999.
72. Joselit, Jenna Weissman. The Wonders of America. New York: Hill and Wang, 1994.
73. Kaj, Århem. "Massai Food Symbolism: The Cultural Connotations of Milk, Meat and Blood in the Pastoral Massai Diet." Anthropos 84 (1989): 1-23.
74. Kaplan, Mordechai. Judaism as a Civilization. New York: Macmillan, 1934.
75. Kazin, Alfred. A Walker in the City. New York: Harcourt, Brace and Co., 1951.
76. N.A. Kelim mitekufat ha-Mishnah v'ha-Talmud. Second edition. Tel-Aviv: Haaretz Museum and Ceramics Museum, 1979.
77. Klawans, Jonathan. Impurity and Sin in Ancient Judaism. New York and Oxford:Oxford University Press, 2000.
78. Kraemer, David. "Mishnah." In Katz, Steven, ed., The Cambridge History of Judaism, vol. 4. Cambridge: Cambridge University Press, 2006.
79. Kraemer, David. Reading the Rabbis: The Talmud as Literature. New York and Oxford:Oxford University Press, 1996.
80. Kraemer, David. "The Spirit of the Rabbinic Sabbath." Conservative Judaism 49, n. 4 (Summer, 1997): 42-49.
81. Levine, Hillel. Economic Origins of Anti-Semitism: Poland and Its Jews in the Early Modern Period. New Haven and London: Yale University Press, 1991.
82. Levine, Lee I., ed. The Galilee in Late Antiquity. New York and Jerusalem: The Jewish Theological Seminary of America, 1992.
83. Lévi-Strauss, Claude. "The Culinary Triangle." In Counihan, Carole, and Van Esterik, Penny, eds. Food and Culture: A Reader. New York and London:Routledge, 1997.
84. Lévi-Strauss, Claude. The Origin of Table Manners. Mythologiques, v. 3. Chicago: University of Chicago Press, 1990. Trans. of L'Origine des Manières de Table. Paris:Librairie Plon, 1968.
85. Lew, Myer S. The Jews of Poland. London: E. Gladstone, 1944.
86. Lewin, B.M. Otzar Hilluf Minhagim (Thesaurus of Halachic Differences Between the Palestinian and Babylonian Schools). Jerusalem: Mossad Harav Kook, 1942.
87. Lewis, Bernard. The Jews of Islam. Princeton, NJ: Princeton University Press, 1984.
88. Lieberman, Saul. Greek in Jewish Palestine. New York: Jewish Theological Seminary of America, 1942.
89. Lieberman, Saul. Hellenism in Jewish Palestine. New York: Jewish Theological Seminary of America, 1950.
90. Lieberman, Saul. Tosefta. 5 vols. New York: Jewish Theological Seminary of America, 1955-88.
91. Magness, Jodi. The Archaeology of Qumran and the Dead Sea Scrolls. Grand Rapids, MI and Cambridge, U.K.: William B. Eerdmans Publishing Company, 2002.
92. Marcus, M. The Ceremonies of the Present Jews. London, 1728 and 1729.
93. Margulies, Mordecai. The Differences Between Babylonian and Palestinian Jews (Hebrew). Jerusalem: Rubin Mass, 1937.
94. Meigs, Anna. "Food as a Cultural Construction." In Counihan, Carole, and Van Esterik, Penny, eds. Food and Culture: A Reader. New York and London:Routledge, 1997, pp. 95-106.
95. Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Urbana and Chicago: University of Illinois Press, 1996.
96. Meyer, Michael A. Response to Modernity: A History of the Reform Movement in Judaism. New York and Oxford: Oxford University Press, 1988.
97. Milgrom, Jacob. Leviticus 1-16. The Anchor Bible, v. 3. New York: Doubleday, 1991.
98. Montanari, Massimo. "Food Models and Cultural Identity." In Flandrin, Jean-Louis, and Montanari, Massimo. Food: A Culinary History. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 1999.
99. Montanari, Massimo. "Food Systems and Models of Civilization." In Flandrin, Jean-Louis, and Montanari, Massimo. Food: A Culinary History. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 1999.
100. Montanari, Massimo. "Peasants, Warriors, Priests." In Flandrin, Jean-Louis, and Montanari, Massimo, Food: A Culinary History. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 1999.
101. Montanari, Massimo. "Romans, Barbarians, Christians." In Flandrin, Jean-Louis, and Montanari, Massimo, Food: A Culinary History. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 1999.
102. Nemoy, Leon, ed. Karaite Anthology. New Haven: Yale University Press, 1952.
103. Neusner, Jacob. A History of the Mishnaic Law of Holy Things, pt. 6. Leiden: E.J. Brill, 1980.
104. Neusner, Jacob. Method and Meaning in Ancient Judaism. Missoula, MT: Scholars Press, 1979.
105. Neusner, Jacob. Transformations in Ancient Judaism. Peabody, MA: Hendrickson Publishers, 2004.
106. Nickelsburg, George W.E. Jewish Literature Between the Bible and the Mishnah. Philadelphia: Fortress Press, 1981.
107. Niditch, Susan. Oral World and Written Word: Ancient Israelite Literature. Louisville, KY: Westminster John Knox Press, 1996.
108. Peskowitz, Miriam. Spinning Fantasies: Rabbis, Gender, and History. Berkeley:University of California Press, 1997.
109. Philipson, D. The Reform Movement in Judaism. New York: Macmillan, 1931.
110. Pietrzyk, Z. "Judaizers in Poland in the Second Half of the 16th Century." In Polonsky, A., Basista, J., and Link-Lenczowski, A., The Jews in Old Poland 1000-1795. London: I.B. Tauris and Co., 1993.
111. Plaut, W. Gunther. The Rise of Reform Judaism. New York: World Union for Progressive Judaism, 1963.
112. Pliny. Natural History, with an English Translation by H. Rackham. Cambridge:Harvard University Press, 1938.
113. Polonsky, A., Basista, J., and Link-Lenczowski, A. The Jews in Old Poland 1000-1795. London: I.B. Tauris and Co., 1993.
114. Rabinowitz, Louis. The Social Life of the Jews of Northern France. London:Edward Goldston, 1938.
115. Rebora, Giovanni. Culture of the Fork: A Brief History of Food in Europe. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 2001.
116. Richler, Benjamin. Hebrew Manuscripts in the Biblioteca Palatina in Parma. Jerusalem:Jewish National and University Library, 2001.
117. Rosenberger Bernard. "Arab Cuisine and its Contribution to European Culture." In Flandrin, Jean-Louis, and Montanari, Massimo, Food: A Culinary History. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 1999.
118. Sanders, E.P. Jewish Law from Jesus to the Mishnah. London: SCM Press, and Philadelphia: Trinity Press International, 1990.
119. Scheindlin, Raymond P. "Merchants and Intellectuals, Rabbis and Poets: Judeo-Arabic Culture in the Golden Age of Islam." In Biale, David, ed. Cultures of the Jews. New York: Schocken Books, 2002.
120. Schmitt-Pantel, Pauline. "Greek Meals: A Civic Ritual." In Flandrin, Jean-Louis, and Montanari, Massimo. Food: A Culinary History. Trans. by Albert Sonnenfeld. New York: Columbia University Press, 1999.
121. Scholliers, Peter, ed. Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages. Oxford and New York: Berg, 2001.
122. Schwartz, Seth. Imperialism and Jewish Society, 200 B.C.E. to 640 C.E. Princeton, NJ, and Oxford: Princeton University Press, 2001.
123. Shaw, Brent D. "Eaters of Flesh, Drinkers of Milk." Ancient Society, 13/14 (1982/3): 5-31.
124. Shulvass, Moses A. Jewish Culture in Eastern Europe: The Classical Period. New York: Ktav, 1975.
125. Simoons, Frederick J. Eat Not This Flesh: Food Avoidances from Prehistory to the Present. 2nd ed., revised and enlarged. Madison: University of Wisconsin Press, 1994.
126. Smith, Jonathan. To Take Place. Chicago and London: University of Chicago Press, 1987.
127. Soler, Jean. "The Semiotics of Food in the Bible." In Counihan, Carole, and Van Esterik, Penny, eds., Food and Culture: A Reader. New York and London:Routledge, 1997.
128. Soloveitchik, Haym. "Can Halakhic Texts Talk History?" AJS Review, 3 (1978):152-96.
129. Soloveitchik, Haym. "Piety, Pietism and German Pietism: Sefer Hasidim I and the Influence of Hasidei Ashkenaz." The Jewish Quarterly Review, XCII, nos. 3-4 (January-April, 2002): 455-493.
130. Soloveitchik, Haym. "Religious Law and Change: The Medieval Ashkenazic Example." AJS Review, 12, n. 2 (Fall, 1987): 205-21.
131. Soloveitchik, Haym. "Rupture and Reconstruction: The Transformation of Contemporary Orthodoxy." Tradition 28 (1994): 64-130.
132. Soloveitchik, Haym. Yaynam (Principles and Pressures: Jewish Trade in Gentile Wine in the Middle Ages, Hebrew). Tel-Aviv: Am Oved Publishers, Ltd., 2003.
133. Stern, Menahem. Greek and Latin Authors on Jews and Judaism. Volume One:From Herodotus to Plutarch. Jerusalem: The Israel Academy of Sciences and Humanities, 1976.
134. Toaff, Ariel. Love, Work, and Death: Jewish Life in Medieval Umbria. London: The Littman Library of Jewish Civilization, 1996.
135. Toaff, Ariel. Mangiare alla giuda. Bologna: Società editrice il Mulino, 2000.
136. Tollet, Daniel. "The Private Life of Polish Jews in the Vasa Period." In Polonsky, A., Basista, J., and Link-Lenczowski, A., The Jews in Old Poland 1000-1795. London: I.B. Tauris and Co., 1993.
137. Tuchman, Gaye, and Levine, Harry Gene. "New York Jews and Chinese Food: The Social Construction of an Ethnic Pattern." Journal of Contemporary Ethnography, 22, n. 3 (October 1993): 382-407.
138. Visser, Margaret. The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners. New York: Penguin Books, 1992.
139. Weiner, Max. Abraham Geiger and Liberal Judaism. Trans. by Ernst J. Schlochauer. Philadelphia: Jewish Publication Society, 1962.
140. Weinryb, Bernard. The Jews of Poland. Philadelphia: Jewish Publication Society, 1973.
141. Wilson, Robert R. Sociological Approaches to the Old Testament. Philadelphia:Fortress Press, 1984.
142. The Works of Philo. Trans. by C.D. Yonge. Peabody, MA: Hendrickson Publishers, 1993.
143. Yadin, Yigal. Hamimtza'im miymei bar-kokhba b'mearat ha-igarot. Jerusalem: 1963.