Skip to main content Accessibility help
×
Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-25T16:04:36.615Z Has data issue: false hasContentIssue false
This chapter is part of a book that is no longer available to purchase from Cambridge Core

Introduction

Cynthia Shafer-Elliott
Affiliation:
William Jessup University, Rocklin, California
Get access

Summary

The subject of food has taken a central role on the cultural stage. Today there are numerous television shows dedicated to various types of cooking, even with celebrity chefs, not to mention entire channels dedicated to the cooking of food. Celebrity chefs range from the formal (think Martha Stewart in the USA and Delia Smith in the UK) to the informal (think Rachel Ray in the USA and Nigella Lawson in the UK). Many of the more adventurous travel the world to try new, exotic, even strange dishes (think Jamie Oliver and Anthony Bourdain). With the waistbands of the average Western citizen and the speed at which we consume food on the rise, inquiry about food has shifted to reclaiming our diets from cheap, processed fast food to what is naturally good for us and for the environment (e.g. Food Inc., Fast Food Nation, and The Slow Food Movement).

More academically, food has been the topic of much research in various fields: feasting in elite contexts in numerous subfields of archaeology and anthropology; baking in ethnographical studies; taboo foods; foods in cultic contexts – the list is quite long. However, the inclusion of food outside the realm of kosher dietary laws and the sacrificial system in biblical studies has been lacking. Studies of numerous aspects of daily life have been made (e.g. weaving, the making of wine) but, for some reason, the preparation of food in domestic contexts (home cooking) has been overlooked. It is my hope to help remedy the situation.

Type
Chapter
Information
Food in Ancient Judah
Domestic Cooking in the Time of the Hebrew Bible
, pp. 1 - 10
Publisher: Acumen Publishing
Print publication year: 2012

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Save book to Kindle

To save this book to your Kindle, first ensure [email protected] is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about saving to your Kindle.

Note you can select to save to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be saved to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

Find out more about the Kindle Personal Document Service.

Available formats
×

Save book to Dropbox

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Dropbox.

Available formats
×

Save book to Google Drive

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Google Drive.

Available formats
×