Jewish Dietary Laws

Relations between Jews and non-Jews in the Hellenistic-Roman period were marked by suspicion and hate, maintain most studies of that topic. But if such conjectures are true, asks Louis Feldman, how did Jews succeed in winning so many adherents, whether full-fledged proselytes or "sympathizers" who adopted one or more Jewish practices? Systematically evaluating attitudes toward Jews from the time of Alexander the Great to the fifth century A.D., Feldman finds that Judaism elicited strongly positive and not merely unfavorable responses from the non-Jewish population. Jews were a vigorous presence in the ancient world, and Judaism was strengthened substantially by the development of the Talmud. Although Jews in the Diaspora were deeply Hellenized, those who remained in Israel were able to resist the cultural inroads of Hellenism and even to initiate intellectual counterattacks.Feldman draws on a wide variety of material, from Philo, Josephus, and other Graeco-Jewish writers through the Apocrypha, the Pseudepigrapha, the Church Councils, Church Fathers, and imperial decrees to Talmudic and Midrashic writings and inscriptions and papyri. What emerges is a rich description of a long era to which conceptions of Jewish history as uninterrupted weakness and suffering do not apply.

What is the BMI? How much should I be eating? Do I really need to exercise? Find the answers to these questions and other food, body, and health questions in this guide to understanding the fundamentals of good nutrition and its partner for optimum health--physical activity. Healthy eating can be a habit--and good habits started earlier in life are easier to maintain. Good nutrition and physical activity complement each other in weight loss, cardiovascular health and other benefits. This book provides the advice you need on how to get the most out of what you eat and how to develop healthier habits that will help keep you fit for a lifetime.

Here, in one compact volume, is an illuminating survey of Jewish folkways on five continents. Filled with fascinating facts and keen insights, The Jewish Cultural Tapestry is a richly woven fabric that vividly captures the diversity of Jewish life. All Jews are bound together by the common thread of the Torah and the Talmud, notes author Steven Lowenstein, but this thread takes on a different coloration in different parts of the world, as Jewish tradition and local non-Jewish customs intertwine. Lowenstein describes these widely varying regional Jewish cultures with needlepoint accuracy, highlighting the often surprising similarities between Jewish and non-Jewish local traditions, and revealing why Jewish customs vary as much as they do from region to region. We visit the great Ashkenazic and Sephardic cultures of Europe and the Mediterranean; the unique Jewish cultures of Iraq, Persia, Ethiopia and Yemen; the little-known cultures of the Bukharian Jews of Central Asia, the Cochin Jews of India, and the Kaifeng Jews of China. We read about regional religious practices, wedding ceremonies and marriage customs; different traditions of Jewish music and Jewish dress; and the origins of Jewish names. Lowenstein also surveys Jewish cuisine around the world, offering easy-to-prepare traditional recipes, ranging from kugel and blintzes to Malawach from Yemen, T'beet from Iraq, Mina de Cordero from Turkey, and Passover Soup from Uzbekistan. From Europe to India, Israel to America, The Jewish Cultural Tapestry offers an engaging overview of the customs and folkways of a people united by tradition, yet scattered to the far corners of the earth. Packaged in an attractive large format, this beautifully illustrated volume would be a meaningful gift for the holidays.

This book summarizes the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers , and other food industry professionals. It describes Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. The book also details how to properly select, process and deliver foods. Both authors are food scientists who have practical experience in Halal food requirements and Halal certification. In light of the increasing worldwide demand for Halal food this volume is both an expert resource and a beneficial tool for developing new and promising revenue streams.