CHEW the Cud: Food and Identity in Early Rabbinic Judaism

Culinary History Enthusiasts of Wisconsin (CHEW), http://www.wisconsincooks.org/chew,

CHEW the Cud: Food and Identity in Early Rabbinic Judaism,
Nov 2 @ 7:15 pm

Food was and is an important defining factor in Judaism. Jordan Rosenblum's exploration of how the Rabbis cooked up Judaism in its formative years gave us much to chew on not only about food and the development of Judaism but also about food, identity and community writ large.

Jordan D. Rosenblum is the Belzer Assistant Professor of Classical Rabbinic Literature at UW-Madison. He received a BA in Religion from Columbia University (2001); a BA in Ancient Judaism from The Jewish Theological Seminary (2001); an MA in Jewish Studies from Emory University (2003); and an MA (2005) and PhD (2008) in Religious Studies from Brown University. In Spring 2009, he was a Starr Fellow at the Center for Jewish Studies at Harvard University. His research focuses on the literature, culture, and history of the early rabbinic (tannaitic) movement. His book, Food and Identity in Early Rabbinic Judaism (Cambridge University Press, 2010), explores the intersection between early rabbinic food regulations and identity construction. Rosenblum has published and taught about such topics as the history of Jews and Chinese food; pork in discourse by and about Jews from antiquity to modernity; kosher olive oil in antiquity; and the connection between cookbooks and identity formation.

Please join us at the Goodman Community Center, located at 149 Waubesa St, Madison, WI 53704. The meeting starts at 7:15pm.

To get on the mailing list, or for more information, e-mail us at chew@wisconsincooks.org .