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

Dr Janling Fu, Professor Cynthia Shafer-Elliott, Professor Carol Meyers (Herausgeber)

Buch | Hardcover

640 Seiten

2021
T.& T.Clark Ltd (Verlag)
978-0-567-67979-6 (ISBN)

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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.

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.

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

Erscheinungsdatum	03.12.2021
Reihe/Serie	T&T Clark Handbooks
Zusatzinfo	39 bw illus
Verlagsort	Edinburgh
Sprache	englisch
Maße	169 x 244 mm
Gewicht	1242 g
Themenwelt	Geisteswissenschaften ► Archäologie
Themenwelt	Religion / Theologie ► Christentum ► Kirchengeschichte
ISBN-10	0-567-67979-9 / 0567679799
ISBN-13	978-0-567-67979-6 / 9780567679796
Zustand	Neuware