NEW COURSE: JUS 240 Food and Judaism

Food and Judaism introduces students to the intersections of food, religion, and culture in Jewish life. Through primary and secondary sources, students explore foodways in ancient Israel, Ashkenazi and Sephardi culinary practices, and the meaning of dietary laws and ritual meals for identity, community, and memory. The course cultivates comparative and interdisciplinary skills while grounding discussion in close reading of texts and material culture.

Instructor: Dr. Deborah Kaye
Fully Online
7 week 1

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