Der vorliegende Band untersucht biblische Speiseverbote in Bezug auf ihre Materialität, ihre Eigenschaft als vergleichbare kulturelle Objekte und ihren anthropologischen Charakter, indem er Beiträge aus archäologischer, anthropologischer und textueller Perspektive vereint, ebenso wie der der Altorientalistik.
Reihe
Sprache
Verlagsort
ISBN-13
978-3-16-159440-3 (9783161594403)
DOI
10.1628/978-3-16-159440-3
Schweitzer Klassifikation
Herausgeber*in
Born 1974; 2004 ThM and 2010 PhD in Old Testament, Princeton Theological Seminary; 2016 Habilitation, University of Zurich; 2008-23 Senior Researcher & Teaching Fellow, University of Zurich; currently David Allan Hubbard Associate Professor of Old Testament Fuller Theological Seminary.
Born 1979; 2008 PhD Anthropology of the Ancient World, University of Siena; 2013-19 Senior Researcher and Teaching Fellow University of Lausanne; 2020-2024 Senior Researcher University of Zurich; currently Assistant Professor in Greek Language and Literature at the University of Siena.
Born 1989; 2015 MA in Archaeology and Ancient Near Eastern Cultures at Tel Aviv University; since 2016 doctoral student in Archaeology and Ancient Near Eastern Cultures at Tel Aviv.
Peter Altmann/Anna Angelini/Abra Spiciarich: Introduction: Setting the Table - Peter Altmann/Anna Angelini: Purity, Taboo and Food in Antiquity. Theoretical and Methodological Issues - Stefania Ermidoro: Animals in the Ancient Mesopotamian Diet. Prohibitions and Regulations Related to Meat in the First Millennium BCE - Youri Volokhine: "Food Prohibitions" in Pharaonic Egypt. Discourses and Practices - Abra Spiciarich: Identifying the Biblical Food Prohibitions Using Zooarchaeological Methods - Jonathan S. Greer: Prohibited Pigs and Prescribed Priestly Portions. Zooarchaeological Remains from Tel Dan and Questions Concerning Ethnicity and Priestly Traditions in the Hebrew Bible - Deirdre N. Fulton: Distinguishing Judah and Philistia. A Zooarchaeological View from Ramat Ra?el and Ashkelon - Débora Sandhaus: Continuity, Innovation and Transformation in Cooking Habits. The Central and Southern Shephelah between the Late Fourth and the First Centuries BCE
