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Foreigners and Their Food explores how Jews, Christians, and Muslims conceptualize “us” and “them” through rules about the preparation of food by adherents of other religions and the act of eating with such outsiders. David M. Freidenreich analyzes the significance of food to religious formation, elucidating the ways ancient and medieval scholars use food restrictions to think about the “other.” Freidenreich illuminates the subtly different ways Jews, Christians, and Muslims perceive themselves, and he demonstrates how these distinctive self-conceptions shape ideas about religious foreigners and communal boundaries. This work, the first to analyze change over time across the legal literatures of Judaism, Christianity, and Islam, makes pathbreaking contributions to the history of interreligious intolerance and to the comparative study of religion.
- Sales Rank: #656797 in Books
- Published on: 2011-08-13
- Original language: English
- Number of items: 1
- Dimensions: 9.10" h x 1.10" w x 6.10" l, 1.40 pounds
- Binding: Hardcover
- 352 pages
Review
"A very fine study. . . . Freidenreich's book . . . is an important contribution that will prove valuable. . . . A fascinating and useful examination."--Irven M. Resnick"H-Net Reviews" (05/09/2012)
"His insights into how food helps define our identities is fascinating . . . It's impossible to do justice to Freidenreich's explanations."--Rabbi Rachel Esserman"The Reporter Group" (12/23/2012)
"[Freidenreich] coveys a meaningful message to all communitites that through dietary laws and restrictions we imagine ourselves and foreigners as others."--Mehnaz M. Afridi"Journal of American Academy of Religion" (07/01/2013)
A very fine study. . . . Freidenreich s book . . . is an important contribution that will prove valuable. . . . A fascinating and useful examination. --Irven M. Resnick"H-Net Reviews" (05/09/2012)"
His insights into how food helps define our identities is fascinating . . . It s impossible to do justice to Freidenreich s explanations. --Rabbi Rachel Esserman"The Reporter Group" (12/23/2012)"
"The summary given [in my review] cannot capture the level of detail and nuance Freidenreich includes in this meticulously researched study... a creative, illuminating, and richly textured history."--Thomas Devaney"Speculum" (07/01/2015)
From the Inside Flap
“Written in lucid prose, Freidenreich displays a masterful command of a variety of sources and scholarship. He enviably manages an arduous task: to write an accessible book that is, at the same time, a major contribution to several academic disciplines.” —Jordan D. Rosenblum, author of Food and Identity in Early Rabbinic Judaism
“Can a Muslim eat meat from a Christian butcher? Can a Jew drink wine that has been handled by a Christian? Breaking through disciplinary, linguistic, and religious boundaries that often dominate scholarship, David Freidenreich offers a fascinating synthesis of these and countless other issues. This is a rich feast.” —John Tolan, author of Saint Francis and the Sultan: The Curious History of a Christian-Muslim Encounter
About the Author
David M. Freidenreich is the Pulver Family Associate Professor of Jewish Studies at Colby College.
Most helpful customer reviews
5 of 5 people found the following review helpful.
How the Three Monotheistic Religions Approach the Suitability of Food and Table Fellowship
By jlove
Foreigners and Their Food is a lengthy discussion of the intellectual approaches to food and fellowship found in texts associated with Classical Judaism, early Medieval Christianity and Islam. The texts examined were written over a lengthy period of time--in excess of a thousand years. The geography is equally daunting--the Mediterranean, northern and eastern Europe, and eastward almost to India. What makes the subject matter compact enough to fit within the confines of a 200 page book is the limitation on the subject matter. Freidenreich is interested in what these religious traditions have to say about people eating together and what they are permitted to consume.
After a general introduction the author presents a review of Biblical (Hebrew testament) material which all three major religious traditions consider foundational. His conclusion might surprise many. While the Bible does contain numerous passages related to determining whether a food may or may not be eaten, these comments do not generally prevent Israelites from eating most kinds of food with other peoples. Biblical strictures are lighter than would become the basis for later Jewish standards and there is no prohibition of commensality--the sharing of food with those who sit at the same table--regardless of whether those who sit are members of the tribe.
Three major sections follow in which the author reviews the literary and legal materials which apply to each of the major western monotheistic faiths. The Jewish traditions explored include those of the more western (Hellenistic) Jewish populations as well as the eastern rabbinic traditions from the earliest to the Codes--a period of over a thousand years.
The Christian sources are found to be generally permissive towards commensality allowing even the breaking of bread with non-Christians. But over a period of time, Christian authors become increasingly harsh critics of sharing food with Jews. And apparently, the further the community was from any real contact with Jews, the more strident their condemnation of commensality became.
The picture in Islam is also complex. The major division between Shi'i and the Sunni is particularly obvious with respect to suitability of Jewish and Christian food for Muslims. The Sunni are generally permissive, relying on Quran 5.5 for support. The Shi'i interpret that verse differently and generally prohibit the consumption of Jewish or Christian food. Even among the Sunni, the notion seems to be that it is not the Jewish opinion that a food is fit that matters, but rather the Islamic acceptance of it. In other words, the Muslim must agree that Islam endorses the fitness of the Jewish food!
After the presentation of the texts of the three faiths, Freidenreich provides several chapters of case studies. One example should suffice here. In many communities where both Christians and Jews lived, Christians could benefit from Jewish dietary laws because they could purchase certain cuts of meat that are not considered kosher by the rabbinic authorities. The butchers could gain by not needing to throw out good meat, the Christians benefited because they could obtain good meat at lower cost. But some Christian scholars denounced this practice. How could Christians eat the product of Jewish butchers which those butchers deemed unfit for their own tables?
This is a fine book that rewards careful study. I wish I could give it the full five stars because it is also a book from which I have learned an enormous amount. But as book review for general readers, I have to take into account how non-specialists will be able to cope with this material. As the author notes in his prefatory material, this book is a reworking of his PhD thesis. It is obvious that he did improve the book in terms of readability from the typical dissertation. And I'm sure I'm not revealing any academic secrets when I note that many young academics get their first publication from a reworking of their doctoral dissertation. But as far as he may have gotten from the original dissertation, he didn't get quite far enough. Most readers are likely to find the material tough to read.
But if you have an interest in the specific topic--how the major medieval monotheistic religions dealt with issues around the suitability of food for consumption or for commensality--you will find this book well worth the effort. And those of you who might be interested in learning about the methodologies and mechanisms employed by rabbis, Christian scholastics and schools of Islamic thought and law, you too will find this book endlessly fascinating.
I am looking forward to reading more by David Freidenreich as he finds his footing and his voice. He is a young scholar of immense potential. And he even has a sense of humor!
0 of 2 people found the following review helpful.
Food history
By Joelle Bahloul
Great for college courses
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