Abstract
This upper-division course is intended to be an in-depth analysis of the history of Jewish foodways from pre-Biblical times to the present. We will examine kosher law, famine, ethical vegetarianism, poverty food, alcohol, ceremonial meals, and other topics related to the experiences of Jews and Jewish culinary culture. No prior knowledge of Jewish history or food is assumed, but students are expected, upon completing the course, to be able to present critical analyses of both the general course of Jewish history and the role of food in relation to it, using a variety of primary and secondary sources.