“How Could Their Food Not Be Impure?” Jewish Food and the Definition of Christianity
by David M. Freidenreich (Colby College)
With invited responses by:
Anna Sapir Abulafia (Lucy Cavendish College, University of Cambridge);
Alexandra Cuffel (Käte Hamburger Kolleg for Dynamics in the History of Relgions, Ruhr-Universität, Bochum);
Andrew Jacobs (Scripps College);
Sara Lipton (SUNY Stony Brook);
Daniel Sack (National Endowment for the Humanities); and
Erika Tritle (University of Chicago Divinity School).
*Notes to the chapter are available here.
**This excerpt from Foreigners and their Food: Constructing Otherness in Jewish, Christian and Islamic Law is presented with the kind permission of the University of California Press.