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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

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Coopersmith Career Consulting | Evaluated Learning Experience

A Social History of Jewish Food (SOC-302)

Location: 
Various, distance learning format.
Length: 
Varies (self-study).
Dates: 
May 2013 - Present.
Instructional delivery format: 
Proficiency exam
Learner Outcomes: 
Upon successful completion of the course, students will be able to: demonstrate a broad and intensive knowledge of Jewish food practices from Biblical times through present day, inclusive of Ashekenazic and Sephardic customs as well as current American and Israeli food; 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 assess 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. Major topics include: how foods are used for ritual and festival purposes, how Jews played a role in spreading foods to other cultures, and modern attitudes of Jews toward different types of cuisine and different reasons for their food choices and the respective sociologically significance.
Credit recommendation: 

In the upper division baccalaureate degree category, 3 semester hours in Judaic Studies, Sociology, Anthropology, Jewish History, Religion, Nutritional Science, or as General Elective (6/13) (8/18 revalidation).

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