Feasting and Fasting

October 7, 2019
This informative anthology of 17 scholarly essays provides an accessible, detailed look at all aspects of Jewish food. The editors—who each work as Jewish Studies professors—divvy up the book into three sections: history, food and culture, and ethics. Myers’s section starts with an overview of the eating norms within the Hebrew Bible, including dietary restrictions, before considering contemporary standards (such as the evolution and spread of the eco-kosher movement) whose adherents require humane treatment of animals and the ethical treatment of the workers who produce kosher meat. Then, Rosenblum provides a survey of the cultural aspects of Jewish food across cultures, including many instances where recipes have become nationally known standards (such as in Hungary, where cholent, a traditional stew initially created to accommodate restrictions for cooking on the Sabbath, has become a popular, pork-infused staple). In the final section, introduced by Rosenblum, a range of ethical issues are addressed, including how Jewish food and traditions impact the global ecosystem, and provides an illuminating case study of a synagogue that addressed ethical concerns of its community by committing to sustainability and establishing a community garden during renovations. This rich, revealing collection will appeal to scholars and foodies alike.