Slow-Cooked Stews: The Foods We Eat and the Women Who Cook

By Ruth Abusch-Magder

Josh Rolnick, The Sh'ma Institute, March 2012

Long before the romance and fervor of the rebbe's tisch, the table was a holy space for Jews - wherever they lived. When Judaism arose from the ashes of the destruction of the Holy Temple in Jerusalem, every Jewish home became a "minor temple" and the table became the altar around which people gathered. Throughout the generations and across continents, women became the priestess of this temple, serving to feed the bodies and the spirits of those that gathered in their homes. Before the men would gather around the rebbe to hear Torah, the women would labor to set a holy meal upon the Shabbat table. And while the rebbe's tisch was a particularly male bastion, the work of creating holy space on Shabbat, while gendered by role, was very much a product of both male and female spheres.

Topic: Ritual, Shabbat, Food, Sabbath

Name of Publication: Sh'ma: A Journal of Jewish Ideas

Editor: Berrin, Susan

Volume/Issue: Vol.42/no.688

Page Number(s): 9--10

Preview: Download

It appears you do not have a PDF plugin installed for this browser. To be able to preview the PDF, please install a PDF reader such as Adobe Reader.

Genre: Article

Coverage: United States

Language: English

Copyright Holder: Publisher

Copyright Information: Download for personal use, freely distribute link

Bibliographic Information:
Abusch-Magder, Ruth. Slow-Cooked Stews: The Foods We Eat and the Women Who Cook. Sh'ma: A Journal of Jewish Ideas. Josh Rolnick, The Sh'ma Institute. March 2012: 9--10.


» View Publication
(PDF, 157 Kb)

Bookmark and Share