Consortium for International Studies | Evaluated Learning Experience
Sociology of Jewish Food SOC 103
Varies; self-study.
September 2018 – March 2025; June 2025 – Present.
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.
This self-study course includes 15 weekly lessons. The course assesses student 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.
In the upper division baccalaureate degree category, 3 semester hours in Sociology, Jewish Studies, Anthropology, History, or Religion (8/18) (9/23 revalidation). NOTE: See the separate exhibit for Sociology of Jewish Food Advanced SOC 105 to view credit recommendations set forth for completion between April 2025 – May 2025. Credit should not be awarded for completion of both Sociology of Jewish Food SOC 103 and Sociology of Jewish Food Advanced SOC 105.