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At the Table - Identity and Community in early Judaism and other traditions of Antiquity - Single View

Type of Course Seminar Number
Hours per week in term 2 Term WiSe 2019/20
Department Institut für Jüdische Theologie   Language englisch
Additional Links comment
application period 01.10.2019 - 20.11.2019

enrollment
Gruppe 1:
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    Day Time Frequency Duration Room Lecturer Canceled/rescheduled on Max. participants
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Seminar Mi 12:00 to 14:00 wöchentlich 16.10.2019 to 05.02.2020  1.02.2.07 Prof. Dr. Ehrensperger 25.12.2019: 1. Weihnachtstag
01.01.2020: Neujahr
Description Please follow the "comment" link above for more information on comments, course readings, course requirements and grading.
Literature <p><strong>Select Bibliography</strong></p><p>Broshi, M. 2001. <em>Bread, Wine, Walls and Scrolls</em>. Sheffield</p><p>Douglas, M. 1971. ”Deciphering a meal.” In Geertz, ed., 61–80.<br />Douglas, M., ed. 1987. <em>Constructive Drinking: Perspectives on Drink from Anthropology</em>.<br />Cambridge.</p><p>Erdkamp, P., ed. 2012. <em>A Cultural History of Food in Antiquity</em>. London.</p><p>Faraone, C., Naiden, F., ed. 2012. G<em>reek and Roman Animal Sacrifice: Ancient Victims, Modern</em><br /><em>Observers.</em> Cambridge</p><p>Garnsey, P.D.A. 1999. <em>Food and Society in Classical Antiquity</em>. Cambridge.</p><p>Geertz, C., ed. 1971. <em>Myth, Symbol, and Culture</em>. New York.</p><p>Hezser, C., ed. 2010. T<em>he Oxford Handbook of Jewish Life in Roman Palestine</em>. Oxford.</p><p>Leonhard, Clemens, 2006, <em>The Jewish Pessach and the Origins of the Christian Easter.</em>Berlin.</p><p>Lévi‐Strauss, C. 1969. <em>The Raw and the Cooked</em>. Trans J. & D. Weightman. New York (1964, Le<br />cru et le cuit. Paris).</p><p>Knust, J. W., Várhelyi, Zs., ed. 2011. A<em>ncient Mediterranean Sacrifice. Images, Acts, Meanings.</em><br />Oxford.</p><p>Kraemer, D.C. 2009. <em>Jewish Eating and Identity Through the Ages</em>. London.</p><p>Kulp, Joshua, "The Origin of the Seder and the Haggadah", <em>Currents in Biblical Research </em><span style="left: 149.7px; top: 68.1966px; font-size: 18.3px; font-family: sans-serif; transform: scaleX(0.930865);"><span style="font-size: 10pt;">4.1 (2005) 109-134.</span></span></p><p>Marks, S.,Taussig, H. 2014. <em>Meals in Early Judaism: Social Formation at the Table</em>. New York.</p><p>Rabinowitz, A. 2009. ”Drinking from the same cup: Sparta and Late Archaic commensality.” In<br />Hodkinson, ed., 113–91.</p><p>Roller, M.B. 2006. <em>Dining Posture in Ancient Rome. Bodies, Values, and Status</em>. Princeton, NJ.</p><p>Rosenblum, J.D. 2010a. <em>Food and Identity in Early Rabbinic Judaism</em>. Cambridge</p><p>Rosenblum, J.D. 2010b. ”‘Why do you refuse to eat pork?’ Jews, food, and identity in Roman<br />Palestine.” <em>Jewish Quarterly Review</em> 100/101: 95–110.</p><p><br />Rosenblum, J.D. 2012. ”Inclined to decline reclining?: women, corporeality, and dining posture<br />in early rabbinic literature.” In Smith & Taussig, ed., 261–74.</p><p>Smith, D.E., Taussig, H., ed. 2012. <em>Meals in the Early Christian World: Social Formation,</em><br /><em>Experimentation, and Conflict at the Table.</em> New York.</p><p>Stein‐Hölkeskamp, E. 2005b. <em>Das römische Gastmahl. Eine Kulturgeschichte</em>. Munich.</p><p>Wilkins, J., Hill, S. 2006. <em>Food in the Ancient World</em>. Oxford.</p>
Certificates

Regular active participation at seminar sessions

Preparation for seminar sessions by reading weekly texts

Presenting a text at a seminar session, leading discussion

 

 
Learning Content

Topics

  • Introduction
  • Theories: Ritual and Anthropology
  • Production and Transport
  • Greek Dining - Roman Dining
  • Dining with the gods
  • Jewish Dining
  • Philo
  • Qumran
  • Dining in the Early Christ-Movement
  • Dining in Early Rabbinical Literature
  • The Seder and the Eucharist

Structure Tree
Lecture not found in this Term. Lecture is in Term WiSe 2019/20 , Currentterm: SoSe 2024

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