Course Description
Food preparation and consumption have always been important aspects of Jewish religion, identity, and culture. Jewish foodways have been shaped by biblical and rabbinic traditions as well as the many global societies that Jews have been a part of. This course examines the importance of food in Jewish tradition and includes opportunities to experience Jewish food firsthand through cooking and eating.
Athena Title
Jews and Food
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
Familiarization both with the content of and with the resources available for the study of Judaism and Jews, with a special emphasis on food in Jewish religion and culture, along with related aspects of material culture, religious and ethnic identity, and sensory experience. To facilitate the understanding of contemporary cultures and peoples outside the U.S. To strengthen skills in written composition, analysis, and presentation by means of projects such as essays, papers, reports, and examinations. To strengthen skills in oral expression, analysis, style, and interaction by means such as class reports, class discussions, and oral examinations. To enhance and facilitate computer literacy by the use of word processing, the web, and email through research, preparation, and presentation of work such as oral class reports and completion of written assignments. To foster critical thinking by engaging in activities such as classroom discussion and debate, essay examinations, and oral presentations. To assist in the continued development of moral and ethical reasoning and reflection by encouraging creative thinking regarding individual and community concerns and needs, challenging of prejudices and stereotypes, and examining rational and ethical bases of constructive social interactions.
Topical Outline
I. Introduction a. What is Judaism? b. Religion and Material Culture c. The Religious Sensoria II. Food in Ancient Judaism a. Kashrut and Culture b. Material and Literary Evidence c. Food and Jewish Identity III. Jewish Food in the Middle Ages IV. Alimental Assimilation and Differentiation V. Culinary Symbolism and Praxis
General Education Core
CORE IV: World Languages and Global Culture