Lecture: “The ‘Goy’ of Cooking: Jew and Non-Jew in the Early Rabbinic Kitchen” by Professor Jordan Rosenblum on Oct. 20th

Lecture Flyer

On Tuesday, October 20th from 4-5:30pm at TITU Memorial Union, Professor Jordan Rosenblum of the UW Department of Hebrew and Semitic Studies will be giving a lecture entitled “The ‘Goy’ of Cooking: Jew and Non-Jew in the Early Rabbinic Kitchen.”

Professor Jordan Rosenblum

Professor Rosenblum received his PhD in Religious Studies from Brown University in 2008.  His research focuses on the literature, culture, and history of the early rabbinic (tannaitic) movement. His current book project explores the intersection between early rabbinic food regulations and identity construction. Research on this project has led Professor Rosenblum to publish, present papers, and teach about such topics as the history of Jews and Chinese food; pork in discourse by and about Jews from antiquity to modernity; kosher olive oil in antiquity; and the connection between cookbooks and identity formation. In Spring 2009, Professor Rosenblum will be a Starr Fellow at the Center for Jewish Studies at Harvard University.

The event is free and open to the public. Co-sponsored by the UW Center for Middle East Studies and the UW Religious Studies Program.

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