Course Description
A hands-on introduction to Judaism. From feasts to fasts, you will explore the history, texts, and traditions of Judaism through the study and first-hand encounter with its foods; their place, preparation, restrictions, and geographical variations that are central to the religious and cultural experience of Judaism.
Goals
By the end of the semester, students enrolled in this course:
⇒ Should be familiar with the basic history, practices, and diversity of Judaism;
⇒ Should have an appreciation for the study and analysis of a religious tradition through its basic practices and traditions; and
⇒ Should be familiar with how foods and food-related practices can be used to examine symbolic actions and cultural and social relationships.
Because this class is listed as both RELST & WES200, you should also achieve “AAC&U [Association of American Colleges & University] milestone level 3 standards”:
◊ “Critically consider an issue or problem”;
◊ “Consult sources and consider expert opinions”;
◊ “Question assumptions and attend to relevant contexts when presenting a position”;
◊ “Develop a specific position while acknowledging different sides of an issue”; and
◊ “Articulate conclusions effectively before an audience.”
NOTE: WES Seminar II courses may be used to count towards a major; however, if you do so you will have to complete another Seminar II to complete your general studies requirements.
Texts
The following text has been assigned for this class:
⇒ Heschel, Abraham Joshua. The Sabbath (HESCHEL)
Many of the class readings are Jewish sacred texts which can be found the Sefaria Library. Links have been provided for you on the course “Schedule of Readings & Assignments.” PLEASE USE THIS SOURCE; non-Jewish translations differ, and you will not be prepared for class if you use them.
Additional readings are provided as links (to other Web sites or to downloadable PDFs) via the class “Schedule of Readings & Assignments,” or may distributed electronically or in class.
YOU ARE RESPONSIBLE FOR COMPLETING ALL OF THE READINGS, INCLUDING ANY ON-LINE READINGS OR READINGS DISTRIBUTED IN CLASS. I AM NOT RESPONSIBLE FOR YOUR FAILURE TO OBTAIN READINGS OR READING ASSIGNMENTS DISTRIBUTED IN CLASS.
Responsibilities & Evaluation
Attendance (10%)
You are expected to attend all classes and complete all assignments. Points in this category will be assessed by dividing the number of classes attended by the total number of classes held.
In-Class Participation (10% + 10% = 20%)
⇒ Discussion participation (10%): You are expected to participate fully in regular discussions, and engage the materials in class. Regular and thoughtful participation in class, as well as enthusiastic participation in the assignments, will be rewarded in this category. Mindless blather will not.
⇒ Reading presentation (10%): At least once during the term you will be called upon to initiate discussion of the reading due for that day’s class. You will be expected to summarize the reading and answer a few initial questions related to the significance, meaning, or application of the ideas presented in that reading.
Writing Projects (10% + 10% + 10% = 30%)
You are expected to write two separate but related papers over the course of the semester. Each paper should address issues related to the system of Jewish dietary guidelines (kashrut). These papers should be written as formal, college-level reports (correct spelling, punctuation, and grammar, with a proper thesis, conclusion, and citations) no less than 5 pages in length, double-spaced, with traditional 1-inch margins and 12-point font size.
The first paper should address one of the following food types:
Topics, Writing Project #1 (10%):
marshmallows (generally)
New York City drinking water
peanuts (during Pesah)
swordfish (generally)
wine vinegar
The second paper should address one of the following food brands:
Topics, Writing Project #2 (10%):
Coca-Cola
Girl Scout cookies
Hebrew National hotdogs
Jello gelatin
Maxwell House Coffee
Pepsi Cola
Task, Writing Project #3 (10%):
In the final paper, you are to bring your two food items / brands together in a “compare and contast” mode to examine the ways in which the expression of kashrut differs as Judaism shifts from Temple Judaism to Rabbinic Judaism.
These papers are due on the dates indicated in the class “Schedule of Readings & Assignments.” [More information / guidance will be provided over the course of the semester.]
Mid-Term & Final Exams (20% + 20% = 40%)
The mid-term and final exams will cover readings and class discussions. More information related to the format will be provided closer to the exam dates.
⇒ FOOD DISCLAIMER ⇐
While you are free to refuse to taste any of the foods associated with the class, you may be asked to handle—or may come into contact with—foods or food ingredients. Students with medical dietary restrictions (such as food-related allergies) or religiously / conscientiously held food-related dietary restrictions (such as vegetarianism or veganism) must notify me at the beginning of the semester so that the proper precautions can be observed. Students will NOT be forced to jeopardize their health or conscientiously held beliefs, nor will students’ grades be adversely affected.
