T&T Clark Handbook of Food in the Hebrew Bible and Ancient Israel

Janling Fu is Preceptor in Expository Writing at Harvard University, USA.Cynthia Shafer-Elliott is Associate Professor of Hebrew Bible/Old Testament at Baylor University, USA.Carol Meyers is the Mary Grace Wilson Professor Emerita of Religious Studies at Duke University, USA.

• Preface AbbreviationsList of illustrationsList of ContributorsIntroduction – Carol Meyers, Duke University, USA; Cynthia Shafer-Elliott, William Jessup University, USA; and Janling Fu, Harvard University, USAPart I. Environmental and Socio-economic Context 1. Environmental Features – George A. Pierce, Brigham Young University, USA 2. Households, Houses, and Social Structure – James Hardin, Mississippi State University, USA3. Economy and Trade – Joshua Walton, Capital University, USAPart II. Food: Procurement and Production 4. Animal Husbandry: Meat, Milk, and More – Justin Lev-Tov, University of Maryland, USA5. Grains, Bread, and Beer – Jennie Ebeling, Evansville University, USA6. Olives and Olive Oil – Eric Lee Welch, University of Kentucky, USA7. Grapes and Wine – Carey Ellen Walsh, Villanova University, USA8. Fruits, Nuts, Vegetables, and Legumes – Cynthia Shafer-Elliott, William Jessup University, USA9. Spices, Herbs, and Sweeteners – Joshua Walton, Capital University, USA and Lauren M. Santini, Brandeis University, USA10. Under-Represented Taxa: Fish, Birds, and Wild Game – Deirdre N. Fulton, Baylor University, USA, and Paula Wapnish Hesse, Independent Researcher, USAPart III. Techniques of Food Preparation and Preservation11. Tools and Utensils – Leann Pace, Wake Forest University, USA12. Ceramics in the Iron Age – Nava Panitz-Cohen, Hebrew University, Israel13. Ceramics and Ethnoarchaeology – Gloria London, Independent Researcher, USA 14. Cooking Installations – Tim Frank, Anglican Diocese of Christchurch, New Zealand15. Storage – David Ilan, Jewish Institute of Religion, Israel 16. Spoilage – Zachary C. Dunseth, Brown University, USA, and Rachel Kalisher, Brown University, USAPart IV. Cultural Contexts17. Feasting and Festivals – Jonathan S. Greer, Cornerstone University, USA18. Food, Death, and the Dead – Matthew J. Suriano, University of Maryland, USA 19. Diet and Nutrition – Margaret Cohen, W. F. Albright Institute of Archaeological Research, Jerusalem, Israel 20. Too Much Food and Drink: Gluttony and Intoxication – Rebekah Welton, University of Exeter, UK21. Too Little Food and Drink: Hunger and Fasting – Peter Altmann, University of Zurich, Switzerland22. Food and Gender – Carol Meyers, Duke University, USA23. Food in Canaanite Myth – Joseph Lam, University of North Carolina at Chapel Hill, USA24. Food and Israelite Identity – Max Price, Massachusetts Institute of Technology, USAPart V. Food in Ancient Texts (Hebrew Bible, Inscriptions) and Art 25. Iconography of Food and Drink - Janling Fu, Harvard University, USA26. Food in Epigraphic Sources - Christopher Rollston, George Washington University, USA27. Language of Food and Cooking in the Hebrew Bible - Kurtis Peters, University of British Columbia, Canada28. Food in the Tetrateuch – Dorothea Erbele-Küster, University of Mainz, Germany29. Food in Deuteronomy and the Former Prophets – Janling Fu, Harvard University, USA30. Food in the Latter Prophets – Andrew T. Abernethy, Wheaton College, USA31. Food in the Writings – Klaus-Peter Adam, Lutheran School of Theology at Chicago, USABibliographyIndex

By bringing together a large range of sources, methods, and insights from an international mix of early-career and senior scholars, this handbook consequently offers innovative developments and valuable contributions to scholarly understanding of food and drink in the HB and ancient Israel.