Current Project: Jewish Food and Religion
Food Studies has emerged as a growing field of interest among scholars, including scholars of Judaism. As an editor for the journal Religious Studies Review, I am writing an article that examines new books about Jewish foodways. It also offers some ideas about how to integrate new scholarship on Jewish foodways into the classroom. My work has led me to propose a new course for Arizona Center for Judaic Studies, exploring historical, ethical, religious, and cultural aspects of Jewish food. The course highlights issues such as the way Jews farm and steward the land. It also looks at Jewish agricultural law, Jewish values such as feeding the hungryd, the kosher food industry, biblical dietary laws, modern Jewish food and culture, and much more. I’m eager to bring these fascinating topics into the classroom!