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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Consortium for International Studies | Evaluated Learning Experience

Sociology of Jewish Food SOC 103

Location: 

Various; distance learning format.

Length: 

Varies; self-study. 

Dates: 

September 2018 - Present. 

Instructional delivery format: 
Hybrid course/exam
Learner Outcomes: 

Upon successful completion of this course, students will be able to: discuss Jewish food practices from Biblical times through present day, inclusive of Ashkenazic and Sephardic customs as well as current American and Israeli foods; explain the religious and symbolic reasons for special festival foods, unique weekday foods, and food taboos; compare and contrast the differences between Jewish cultures and reasons for food variety; identify patterns in factors that affect Jewish food choices; and discuss various definitions and opinions of what is considered Jewish food.

Instruction: 

This self-study course includes 15 weekly lessons. This course assesses students' knowledge of the social history of Jewish food, including Biblical and Talmudic concepts and rules of food and customs that have been adopted over the centuries in Jewish settlements in the Middle East, Europe, Africa, and more recently in the United States and Israel. 

Credit recommendation: 

In the upper division baccalaureate degree category, 3 semester hours in Sociology, Jewish Studies, Anthropology, History, or Religion (8/18).

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