1st Edition

Food in Ancient Judah
Domestic Cooking in the Time of the Hebrew Bible

ISBN 9781908049735
Published December 31, 2012 by Routledge
352 Pages

USD $185.00

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Book Description

The study of food in the Hebrew Bible and Syro-Palestinian archaeology has tended to focus on kosher dietary laws, the sacrificial system, and feasting in elite contexts. More everyday ritual and practice - the preparation of food in the home - has been overlooked. Food in Ancient Judah explores both the archaeological remains and ancient Near Eastern sources to see what they reveal about the domestic gastronomical daily life of ancient Judahites within the narratives of the Hebrew Bible. Beyond the findings, the methodology of the study is in itself innovative. Biblical passages that deal with domestic food preparation are translated and analysed. Archaeological findings and relevant secondary resources are then applied to inform these passages. Food in Ancient Judah reflects both the shift towards the study of everyday life in biblical studies and archaeology and the huge expansion of interest in food history - it will be of interest to scholars in all these fields.

Table of Contents

Introduction  1. The ancient household and its food  2. Settlement classification in Iron age Judah  3. A spatial analysis of Iron II Judahite settlements  4. Broader persepctives: art, literature, and ethnography  5. Home cooking in the Hebrew Bible  6. Conclusion: mixing the ingredients together  Notes  Bibliography  Index of ancient references  Index of authors  Index of subjects

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Cynthia Shafer-Elliott is Assistant Professor of Hebrew Bible at William Jessup University in Rocklin, California.