T&T Clark handbook of food in the Hebrew Bible and ancient Israel

著者

書誌事項

T&T Clark handbook of food in the Hebrew Bible and ancient Israel

edtied by Janling Fu, Cynthia Shafer-Elliott, Carol Meyers

T&T Clark, 2022

  • : HB

大学図書館所蔵 件 / 全3件

この図書・雑誌をさがす

注記

Includes bibliographical references and indexes

内容説明・目次

内容説明

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.

目次

  • 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-Kuster, 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

「Nielsen BookData」 より

詳細情報

ページトップへ