RELG 256 - Jews and Food

HC ARHU CD

2 credits
From bagels to burekas, from matzah to Manischewitz wine - Jews have historically cooked and eaten in distinctive ways, shaped by kosher food laws, patterns of sacred time, and diverse diasporic cultures. This course offers an introduction to everyday Jewish food practices; food and festivity, especially during the spring-time Passover holiday; and Jewish ethical perspectives on food and eating. Using Jews as a case study, we will address larger human questions about food, values, and identity. Field trip(s) required.

This course is appropriate for new students.
This course is cross-listed with JWST-256