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Author: Jillian Williams
Publisher: Routledge
ISBN: 1351817043
Category : Religion
Languages : en
Pages : 197
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Book Description
In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of food and its relationship to religious identity. It also provides a basis for further study of the connection between food and identities of all types. This study explores the role of food as an expression of religious identity made evident in things like fasting, feasting, ingredient choices, preparation methods and commensal relations. It considers the role of food in the formation and redefinition of religious identities throughout this period and its significance in the maintenance of ideological and physical boundaries between faiths. This is an insightful and unique look into inter-religious dynamics. It will therefore be of great interest to scholars of religious studies, early modern European history and food studies.
Author: Jillian Williams
Publisher: Routledge
ISBN: 1351817043
Category : Religion
Languages : en
Pages : 197
Get Book Here
Book Description
In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of food and its relationship to religious identity. It also provides a basis for further study of the connection between food and identities of all types. This study explores the role of food as an expression of religious identity made evident in things like fasting, feasting, ingredient choices, preparation methods and commensal relations. It considers the role of food in the formation and redefinition of religious identities throughout this period and its significance in the maintenance of ideological and physical boundaries between faiths. This is an insightful and unique look into inter-religious dynamics. It will therefore be of great interest to scholars of religious studies, early modern European history and food studies.
Author: Jillian Williams
Publisher: Routledge
ISBN: 9780367887216
Category :
Languages : en
Pages : 196
Get Book Here
Book Description
In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of food and its relationship to religious identity. It also provides a basis for further study of the connection between food and identities of all types. This study explores the role of food as an expression of religious identity made evident in things like fasting, feasting, ingredient choices, preparation methods and commensal relations. It considers the role of food in the formation and redefinition of religious identities throughout this period and its significance in the maintenance of ideological and physical boundaries between faiths. This is an insightful and unique look into inter-religious dynamics. It will therefore be of great interest to scholars of religious studies, early modern European history and food studies.
Author: Christopher Kissane
Publisher: Bloomsbury Publishing
ISBN: 1350008478
Category : History
Languages : en
Pages : 242
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Book Description
Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe. Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues. This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.
Author: Jordan D Rosenblum
Publisher: NYU Press
ISBN: 1479831492
Category : Cooking
Languages : en
Pages : 271
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Book Description
"From humble biblical origins to virulently antisemitic medieval images of the Judensau to modern debates about whether Impossible Pork is kosher, this book tells the more than 3,000 year-old story of the complicated relationship between Jews and the pig"--
Author: Frederick A. de Armas
Publisher: University of Toronto Press
ISBN: 148754054X
Category : Literary Criticism
Languages : en
Pages : 229
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Book Description
The Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a number of interests, ranging from medicine to science, from meals to banquets, and from specific recipes to cookbooks. The contributors consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals. They draw on literary texts in their socio-historical context in order to explore concerns related to the production and consumption of food for reasons of hunger, sustenance, health, and even gluttony. Structured into three distinct "courses" that focus on the history of foodstuffs, food etiquette, and culinary fashion, The Gastronomical Arts in Spain brings together the many sights and sounds of the Spanish kitchen throughout the centuries.
Author: Kenneth Austin
Publisher: Yale University Press
ISBN: 0300186290
Category : Religion
Languages : en
Pages : 331
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Book Description
The first comprehensive account of Protestant and Catholic attitudes toward Jews and Judaism in the European Reformation In this rich, wide-ranging, and meticulously researched account, Kenneth Austin examines the attitudes of various Christian groups in the Protestant and Catholic Reformations towards Jews, the Hebrew language, and Jewish learning. Martin Luther’s writings are notorious, but Reformation attitudes were much more varied and nuanced than these might lead us to believe. This book has much to tell us about the Reformation and its priorities—and has important implications for how we think about religious pluralism more broadly.
Author: Richard Stone
Publisher: Boydell & Brewer
ISBN: 1837650535
Category : Business & Economics
Languages : en
Pages : 267
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Book Description
Analyses data from the Bristol Port Books to rewrite the history of trade in Bristol, including the city's early involvement with the slave trade. The sixteenth and seventeenth centuries were a transformative period for global commerce, with the principal focus of England's trade shifting away from trade with Europe, primarily in woollen cloth, to a new Atlantic system, with trade in a diverse range of commodities. Based on the fantastically detailed Bristol Port Books, previously thought impenetrable, and using new computer technology to analyse the vast amount of data, this book provides the first long duration history of a major Atlantic port in this period. It rewrites the history of Bristol's trade, overturning much established thinking, for example showing that trade flourished in the late Tudor and early Stuart period, demonstrating that Bristol was involved in the slave trade much earlier than was previously thought and charting the growth of commerce with North America and the Caribbean from nothing to three quarters of Bristol's imports in the short period from the 1630s to the 1650s. Overall, the book represents a major contribution to understanding how the Atlantic economy worked and how it developed in this crucial period.
Author: Nadine Amsler
Publisher: Routledge
ISBN: 0429671504
Category : Religion
Languages : en
Pages : 277
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Book Description
Over recent decades, historians have become increasingly interested in early modern Catholic missions in Asia as laboratories of cultural contact. This book builds on recent ground-breaking research on early modern Catholic missions, which has shown that missionaries in Asia cooperated with and accommodated the needs of local agents rather than being uncompromising promoters of post-Tridentine doctrine and devotion. Bringing together some of the most renowned and innovative researchers from Anglophone countries and continental Europe, this volume investigates how missionaries’ entanglements with local societies across Asia contributed to processes of localization within the early modern Catholic church. The focus of the volume is on missionaries’ adaptation to four ideal-typical social settings that played an eminent role in early modern Asian missions: (1) the symbolically loaded princely court; (2) the city as a space of especially dense communication; (3) the countryside, where missionary presence was only rarely permanent; (4) and the household – a central arena of conversion in early modern Asian societies. Shining a fresh light onto the history of early modern Catholic missions and the early modern Eurasian cultural exchange, this will be an important book for any scholar of religious history, history of cultural contact/global history and early modern history in Asia. Chapter 8 of this book is freely available as a downloadable Open Access PDF at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.
Author: Ahmed Ragab
Publisher: Routledge
ISBN: 0429671393
Category : Religion
Languages : en
Pages : 252
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Book Description
In 1768, Aḥmad al-Damanhūrī became the rector (shaykh) of al-Azhar, which was one of the most authoritative and respected positions in the Ottoman Empire. He occupied this position until his death. Despite being a prolific author, whose writings are largely extant, al-Damanhūrī remains almost unknown, and much of his work awaits study and analysis. This book aims to shed light on al-Damanhūrī’s diverse intellectual background, and that of and his contemporaries, building on and continuing the scholarship on the academic thought of the late Ottoman Empire. The book specifically investigates the intersection of medical and religious knowledge in Eighteenth-Century Egypt. It takes as its focus a manuscript on anatomy by al-Damanhūrī (d. 1778), entitled "The Clear Statement on the Science of Anatomy (al-qawl al-ṣarīḥ fī ʿilm al-tashrīḥ),". The book includes an edited translation of The Clear Statement, which is a well-known but unstudied and unpublished manuscript. It also provides a summary translation and analysis of al-Damanhūrī’s own intellectual autobiography. As such, the book provides an important window into a period that remains deeply understudied and a topic that continues to cause debates and controversies. This study, therefore, will be of keen interest to scholars working on the "post-Classical" Islamic world, as well as historians of religion, science, and medicine looking beyond Europe in the Early Modern period.
Author: Hélène Jawhara Piñer
Publisher: Academic Studies PRess
ISBN:
Category : Cooking
Languages : en
Pages : 578
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Book Description
From Hélène Jawhara Piñer, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage. Matzah and Flour: Recipes from the History of the Sephardic Jews offers a tantalizing exploration of the central role of matzah and flour in Sephardic cuisine. Journey through centuries of tradition as flour, from various grains like chickpea, corn, and barley, intertwines with cultural narratives and religious observance. Delve into the symbolism of matzah, from its origins in the Exodus story to its embodiment of resilience and identity. Each of this cookbook’s thoughtfully prepared recipes is a testament to the transformative power of flour in Sephardic culinary heritage. From savory delicacies to sweet delights, these timeless flavors have sustained Sephardic families through history. Matzah and Flour is a celebration of tradition, history, and the enduring legacy of Sephardic Jewish cuisine.
