{"product_id":"tt-clark-handbook-of-food-in-the-hebrew-bible-and-ancient-israel-9780567679796","title":"TT Clark Handbook of Food in the Hebrew Bible and","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJanling Fu\u003c\/b\u003e is Preceptor in Expository Writing at Harvard University, USA.\u003cb\u003eCynthia Shafer-Elliott\u003c\/b\u003e is Associate Professor of Hebrew Bible\/Old Testament at Baylor University, USA.\u003cb\u003eCarol Meyers\u003c\/b\u003e is the Mary Grace Wilson Professor Emerita of Religious Studies at Duke University, USA.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eBy bringing together a large range of sources, methods, and insights from an international mix of early-career and senior scholars, this handbook consequently offers innovative developments and valuable contributions to scholarly understanding of food and drink in the HB and ancient Israel. * Journal for the Study of the Old Testament *\u003cbr\u003eThis is a remarkable work. Nothing like it, so far as I can see, exists for the study of food in ancient Israel and the Hebrew Bible, and arguably of food in the ancient Near East overall. The book is remarkable for its extended and varied coverage of its subject - well-nigh complete, even with the admission, though helpfully explained, of what had to be left out or just touched on. Here one will find food examined in its environmental and societal settings, in its differing types, in the techniques and instruments of its production, in its social and cultural functions, and in a systematic review of its treatment in the visual, epigraphic, and biblical sources. The book pays close attention to the often difficult interplay of written, especially biblical, texts with the material evidence from archaeology, from elsewhere in the ancient Near East, and from modern ethnography. It also engages seriously and thoughtfully with various theories about food in the development, construction, and maintenance of human society. The contributors represent a fertile international mix of younger and senior scholars, all thoroughly versed in the topics they discuss; and in their treatment of these topics, there is often deliberate overlapping, so as to allow for different perspectives. I would add that the whole is very much user-friendly, so with its Suggestions for Further Reading, as well as up-to-date bibliographies at the end of each chapter. In short, this book is a true vademecum for its subject: a foundational reference and point of departure for all future research. * Peter Machinist, Harvard University, USA *\u003cbr\u003eThe Bible practically begins with food, as already on creation's third day, God brings forth seed-bearing plants and fruit-bearing trees. In much the same way, this volume takes as its starting point food's centrality in the life of ancient Israel and then turns to explore myriad aspects of Israel's foodways: the different agricultural products available; the technologies used to produce and process these foodstuffs; the various contexts in which food was consumed; and the ways in which modes of food production and consumption defined Israelites' identities. The result is a veritable smorgasbord of scholarship, sure to delight every reader's palate! * Susan Ackerman, Dartmouth College, USA *\u003cbr\u003eThis handbook announces the coming-of age for food studies in the Hebrew Bible and Ancient Israel, and leaves no-one with an excuse for overlooking the numerous references to food and drink in the Hebrew Bible. * Nathan MacDonald, St John's College, UK *\u003cbr\u003eThis book is commendable for its interdisciplinary nature. … For all this methodological sophistication, the volume is still accessible to non-specialists. … Overall, the volume offers a feast of insights to indulge the appetite of any information-hungry reader. * Expository Times *\u003cbr\u003eThis 31-chapter book provides an excellent overview of food in ancient Israel and the Hebrew Bible. ... This collective allows a deeper look at a subject that was traditionally addressed mainly through the religious aspects of sacrifices and dietary laws. ... Overall, this is an excellent contribution to understanding the various aspects of diet in the biblical texts and the societies that composed them. * Laval Théologique et Philosophique *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cb\u003ePreface   Abbreviations List of illustrations List of Contributors\u003c\/b\u003e Introduction – \u003ci\u003eCarol Meyers, Duke University, USA; Cynthia Shafer-Elliott, William Jessup University, USA; and Janling Fu, Harvard University, USA\u003c\/i\u003e  \u003cb\u003ePart I. Environmental and Socio-economic Context\u003c\/b\u003e   1. Environmental Features – \u003ci\u003eGeorge A. Pierce, Brigham Young University, USA\u003c\/i\u003e   2. Households, Houses, and Social Structure – \u003ci\u003eJames Hardin, Mississippi State University, USA\u003c\/i\u003e  3. Economy and Trade – \u003ci\u003eJoshua Walton, Capital University, USA\u003c\/i\u003e  \u003cb\u003ePart II. Food: Procurement and Production   \u003c\/b\u003e4. Animal Husbandry: Meat, Milk, and More – \u003ci\u003eJustin Lev-Tov, University of Maryland, USA\u003c\/i\u003e  5. Grains, Bread, and Beer – \u003ci\u003eJennie Ebeling, Evansville University, USA\u003c\/i\u003e  6. Olives and Olive Oil – \u003ci\u003eEric Lee Welch, University of Kentucky, USA\u003c\/i\u003e  7. Grapes and Wine – \u003ci\u003eCarey Ellen Walsh, Villanova University, USA\u003c\/i\u003e  8. Fruits, Nuts, Vegetables, and Legumes – \u003ci\u003eCynthia Shafer-Elliott, William Jessup University, USA\u003c\/i\u003e  9. Spices, Herbs, and Sweeteners – \u003ci\u003eJoshua Walton, Capital University, USA and Lauren M. Santini, Brandeis University, USA\u003c\/i\u003e  10. Under-Represented Taxa: Fish, Birds, and Wild Game – \u003ci\u003eDeirdre N.  Fulton, Baylor University, USA, and Paula Wapnish Hesse, Independent Researcher, USA\u003c\/i\u003e  \u003cb\u003ePart III\u003c\/b\u003e. \u003cb\u003eTechniques of Food Preparation and Preservation\u003c\/b\u003e  11. Tools and Utensils – \u003ci\u003eLeann Pace, Wake Forest University, USA\u003c\/i\u003e  12. Ceramics in the Iron Age – \u003ci\u003eNava Panitz-Cohen, Hebrew University, Israel\u003c\/i\u003e  13. Ceramics and Ethnoarchaeology – \u003ci\u003eGloria London, Independent Researcher, USA \u003c\/i\u003e  14. Cooking Installations – \u003ci\u003eTim Frank, Anglican Diocese of Christchurch, New Zealand\u003c\/i\u003e 15. Storage – \u003ci\u003eDavid Ilan, Jewish Institute of Religion, Israel \u003c\/i\u003e  16. Spoilage – \u003ci\u003eZachary C. Dunseth, Brown University, USA, and Rachel Kalisher, Brown University, USA\u003c\/i\u003e \u003cb\u003ePart IV. Cultural Contexts\u003c\/b\u003e  17. Feasting and Festivals – \u003ci\u003eJonathan S. Greer, Cornerstone University, USA\u003c\/i\u003e  18. Food, Death, and the Dead – \u003ci\u003eMatthew J. Suriano, University of Maryland, USA \u003c\/i\u003e  19. Diet and Nutrition – \u003ci\u003eMargaret Cohen, W. F. Albright Institute of Archaeological Research, Jerusalem, Israe\u003c\/i\u003el   20. Too Much Food and Drink: Gluttony and Intoxication – \u003ci\u003eRebekah Welton, University of Exeter, UK\u003c\/i\u003e  21. Too Little Food and Drink: Hunger and Fasting – \u003ci\u003ePeter Altmann, University of Zurich, Switzerland\u003c\/i\u003e  22. Food and Gender – \u003ci\u003eCarol Meyers, Duke University, USA\u003c\/i\u003e  23. Food in Canaanite Myth – \u003ci\u003eJoseph Lam, University of North Carolina at Chapel Hill, USA\u003c\/i\u003e  24. Food and Israelite Identity – \u003ci\u003eMax Price, Massachusetts Institute of Technology, USA\u003c\/i\u003e  \u003cb\u003ePart V. Food in Ancient Texts (Hebrew Bible, Inscriptions) and Art   \u003c\/b\u003e25. Iconography of Food and Drink -\u003ci\u003e Janling Fu, Harvard University, USA\u003c\/i\u003e  26. Food in Epigraphic Sources - \u003ci\u003eChristopher Rollston, George Washington University, USA\u003c\/i\u003e 27. Language of Food and Cooking in the Hebrew Bible - \u003ci\u003eKurtis Peters, University of British Columbia, Canada\u003c\/i\u003e  28. Food in the Tetrateuch – \u003ci\u003eDorothea Erbele-Küster, University of Mainz, Germany\u003c\/i\u003e  29. Food in Deuteronomy and the Former Prophets – \u003ci\u003eJanling Fu, Harvard University, USA\u003c\/i\u003e  30. Food in the Latter Prophets – \u003ci\u003eAndrew T. Abernethy, Wheaton College, USA\u003c\/i\u003e  31. Food in the Writings – \u003ci\u003eKlaus-Peter Adam, Lutheran School of Theology at Chicago, USA\u003c\/i\u003e  \u003cb\u003eBibliography  Index\u003c\/b\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":49525614805335,"sku":"9780567679796","price":140.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780567679796.jpg?v=1731861185","url":"https:\/\/bookcurl.com\/products\/tt-clark-handbook-of-food-in-the-hebrew-bible-and-ancient-israel-9780567679796","provider":"Book Curl","version":"1.0","type":"link"}