T&T Clark Handbook of Food in the Hebrew Bible and Ancient Israel

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Dr Janling Fu (Harvard University, USA) Professor Cynthia Shafer-Elliott (Baylor University, USA)

T&T Clark Handbook of Food in the Hebrew Bible and Ancient Israel

Dr Janling Fu (Harvard University, USA), Professor Cynthia Shafer-Elliott (Baylor University, USA), Professor Carol Meyers (Duke University, USA)

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English

T.& T.Clark Ltd
24 August 2023

Judaism; Judaism: sacred texts; Food & society

Series: T&T Clark Handbooks

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.

Edited by: Dr Janling Fu (Harvard University USA), Professor Cynthia Shafer-Elliott (Baylor University, USA), Professor Carol Meyers (Duke University, USA)
Imprint: T.& T.Clark Ltd
Country of Publication: United Kingdom
Dimensions: Height: 244mm, Width: 169mm, Spine: 25mm
Weight: 454g
ISBN: 9780567702913
ISBN 10: 056770291X
Series: T&T Clark Handbooks
Pages: 640
Publication Date: 24 August 2023
Audience: College/higher education , Primary
Format: Paperback
Publisher's Status: Active

Preface Abbreviations List of illustrations List of Contributors Introduction – Carol Meyers, Duke University, USA; Cynthia Shafer-Elliott, William Jessup University, USA; and Janling Fu, Harvard University, USA Part I. Environmental and Socio-economic Context 1. Environmental Features – George A. Pierce, Brigham Young University, USA 2. Households, Houses, and Social 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 of Food and Drink - Janling Fu, Harvard University, USA 26. Food 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

Janling Fu is Preceptor in Expository Writing at Harvard University, USA. Cynthia Shafer-Elliott is Associate Professor of Hebrew Bible/Old Testament at Baylor University, USA. Carol Meyers is the Mary Grace Wilson Professor Emerita of Religious Studies at Duke University, USA.

Reviews for T&T Clark Handbook of Food in the Hebrew Bible and Ancient Israel

By bringing together a large range of sources, methods, and insights from an international mix of early-career and senior scholars, this handbook consequently offers innovative developments and valuable contributions to scholarly understanding of food and drink in the HB and ancient Israel. * Journal for the Study of the Old Testament * This is a remarkable work. Nothing like it, so far as I can see, exists for the study of food in ancient Israel and the Hebrew Bible, and arguably of food in the ancient Near East overall. The book is remarkable for its extended and varied coverage of its subject - well-nigh complete, even with the admission, though helpfully explained, of what had to be left out or just touched on. Here one will find food examined in its environmental and societal settings, in its differing types, in the techniques and instruments of its production, in its social and cultural functions, and in a systematic review of its treatment in the visual, epigraphic, and biblical sources. The book pays close attention to the often difficult interplay of written, especially biblical, texts with the material evidence from archaeology, from elsewhere in the ancient Near East, and from modern ethnography. It also engages seriously and thoughtfully with various theories about food in the development, construction, and maintenance of human society. The contributors represent a fertile international mix of younger and senior scholars, all thoroughly versed in the topics they discuss; and in their treatment of these topics, there is often deliberate overlapping, so as to allow for different perspectives. I would add that the whole is very much user-friendly, so with its Suggestions for Further Reading, as well as up-to-date bibliographies at the end of each chapter. In short, this book is a true vademecum for its subject: a foundational reference and point of departure for all future research. * Peter Machinist, Harvard University, USA * The Bible practically begins with food, as already on creation's third day, God brings forth seed-bearing plants and fruit-bearing trees. In much the same way, this volume takes as its starting point food's centrality in the life of ancient Israel and then turns to explore myriad aspects of Israel's foodways: the different agricultural products available; the technologies used to produce and process these foodstuffs; the various contexts in which food was consumed; and the ways in which modes of food production and consumption defined Israelites' identities. The result is a veritable smorgasbord of scholarship, sure to delight every reader's palate! * Susan Ackerman, Dartmouth College, USA * This handbook announces the coming-of age for food studies in the Hebrew Bible and Ancient Israel, and leaves no-one with an excuse for overlooking the numerous references to food and drink in the Hebrew Bible. * Nathan MacDonald, St John's College, UK * This book is commendable for its interdisciplinary nature. … For all this methodological sophistication, the volume is still accessible to non-specialists. … Overall, the volume offers a feast of insights to indulge the appetite of any information-hungry reader. * Expository Times * This 31-chapter book provides an excellent overview of food in ancient Israel and the Hebrew Bible. ... This collective allows a deeper look at a subject that was traditionally addressed mainly through the religious aspects of sacrifices and dietary laws. ... Overall, this is an excellent contribution to understanding the various aspects of diet in the biblical texts and the societies that composed them. * Laval Théologique et Philosophique *