Inhalt: | Preface -- Abbreviations -- List of illustrations -- List of Contributors -- Introduction / Janling Fu, Harvard University, USA; Cynthia Shafer-Elliott, William Jessup University, USA; and Carol Meyers, Duke University, USA Part I. Environmental and Socio-economic Context -- 1. Environmental Features / George A. Pierce, Brigham Young University, USA -- 2. Households, Houses, and Family 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 / Irit Ziffer, Eretz Israel Museum, Israel, and Janling Fu, Harvard University, USA -- 26. Food and Drink 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-Küster, 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. "Food and feasting are key themes in the Hebrew Bible and the culture it represents, and the archaeology of the lands of the Bible now provides information about ancient foodways. In this handbook scholars draw on a multitude of disciplines to offer an overview of the study of food in the Hebrew Bible and ancient Israel. 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. The volume is divided into five parts examining aspects of food and food production in the Hebrew Bible and ancient Israel. Environmental and socio-economic issues such as climate and trade are considered along with 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."-- |
