James A. Kelhoffer offers a comprehensive analysis of Mark 1:6c par. Matt 3:4c in its socio-historical context, the Synoptic gospels and subsequent Christian interpretation. The first chapter surveys various anecdotes about John's food in the Synoptic gospels and notes that there has never been a consensus in scholarship concerning John's locusts and wild honey. Chapters 2 and 3 address locusts as human food and assorted kinds of wild honey in antiquity. Chapter 4 considers the different meanings of this diet for the historical Baptist, Mark, and Matthew. Contemporary anthropological and nutritional data shed new light on John's experience as a locust gatherer and assess whether these foods could have actually sustained him in the wilderness. The last chapter demonstrates that the most prevalent interpretation of the Baptist's diet, from the third through the sixteenth centuries, hails John's simple wilderness provisions as a model for believers to emulate.

First published in 2000. Routledge is an imprint of Taylor & Francis, an informa company.

What food did the ancient Israelites eat, and how much of it did they consume? That's a seemingly simple question, but it's actually a complex topic. In this fascinating book Nathan MacDonald carefully sifts through all the relevant evidence -- biblical, archaeological, anthropological, environmental -- to uncover what the people of biblical times really ate and how healthy (or unhealthy) it was. Engagingly written for general readers, What Did the Ancient Israelites Eat? is nonetheless the fruit of extensive scholarly research; the book's substantial bibliography and endnotes point interested readers to a host of original sources. Including an archaeological timeline and three detailed maps, the book concludes by analyzing a number of contemporary books that advocate a return to "biblical" eating. Anyone who reads MacDonald's responsible study will never read a "biblical diet" book in the same way again.

Employing a wide variety of sources, this book discusses innovations in food processing and preservation from the Palaeolithic period through the late Roman Empire. All through the ages, there has been the need to acquire and maintain a consistent food supply leading to the invention of tools and new technologies to process certain plant and animal foods into different and more usable forms. This handbook presents the results of the most recent investigations, identifies controversies, and points to areas needing further work. It is the first book to focus specifically on ancient food technology, and to discuss the integral role it played in the political, economic, and social fabric of ancient society. Fully documented and lavishly illustrated with numerous photographs and drawings, it will appeal to students and scholars of both the arts and the sciences.

This book is about all aspects of man’s contact with the animal world; sacrifice, sacred animals, diet, domestication, in short, from the sublime to the mundane. Chapters on art, literature, religion and animal husbandry provide the reader with a complete picture of the complex relationships between the peoples of the Ancient Near East and (their) animals. A reference guide and key to the menagerie of the Ancient Near East, with ample original illustrations.

Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and historical understanding of ancient Israel as it pertains to food. Divided into five parts, this handbook examines and considers environmental and socio-economic issues such as climate and trade, the production of raw materials, and the technology of harvesting and food processing. The cultural role of food and meals in festivals, holidays, and biblical regulations is also discussed, as is the way food and drink are treated in biblical texts, in related epigraphic materials, and in iconography.

This volume is paying homage to the memory of Werner Vycichl (1909-1999), one of the most outstanding figures of Semito-Hamitic (Afro-Asiatic) comparative linguistics. The contributions by well-known specialists comprise almost all principle branches of the Semito-Hamitic macrofamily. The volume is divided in five major sections following the areas of interest of W. Vycichl: Egyptology and Coptology, Semitic linguistics, Beja (Northern Cushitic), Chadic, and general Semito-Hamitic (Afro-Asiatic) comparative linguistics (Berber has been excluded, since we already have a separate Mémorial Werner Vycichl with articles only in Berberology). The volume is important for the researchers in all the linguistic fields enumerated above as well as for those interested in African or comparative linguistics in general.

This collection of papers comprises almost all major areas of interest of Werner Vycichl: Egyptology and Coptology, Semitic linguistics, Beja (Northern Cushitic), Chadic, and general Semito-Hamitic (Afro-Asiatic) comparative linguistics.