1st Edition
Ancient Jewish Food in Its Geographical and Cultural Contexts What's Cooking in the Talmuds?
By Susan Weingarten
Copyright 2025
322 Pages
28 B/W Illustrations
by
Routledge
322 Pages
28 B/W Illustrations
by
Routledge
Also available as eBook on:
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.
Using both ancient written sources and archaeological evidence, this book sets the foods of the Mishnah and Palestinian Talmud in their Graeco-Roman... Read more
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
Biography
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.
