Jordan Rosenblum, associate professor

by CJS Admin

Belzer Professor of Classical Judaism

Email: jrosenblum@wisc.edu
Address: 
1404 Sterling Hall, 475 N. Charter Street, Madison, WI 53706
Website:
http://wisc.academia.edu/

Education

2008 Ph.D., Brown University, Religious Studies
2005 M.A., Brown University, Religious Studies
2003 M.A., Emory University, Jewish Studies
2001 B.A., Columbia University, Religion
2001 B.A., Jewish Theological Seminary of America, Ancient Judaism

Areas of Research

Rabbinic Judaism, Biblical Interpretation, Food and Religion

Courses Taught

Undergraduate:
Introduction to Judaism
Food in Rabbinic Judaism
Gender in Rabbinic Judaism
Classical Rabbinic Literature in Translation (texts in English)
Classical Rabbinic Texts (texts in Hebrew)
Talmud in Aramaic [Spring 2012]
Graduate:
Early Biblical Interpretation
The Dead Sea Scrolls [Fall 2011]

Selected Publications

Book: Food and Identity in Early Rabbinic Judaism (Cambridge, 2010)
Articles: “From Their Bread to Their Bed: Commensality, Intermarriage, and Idolatry in Tannaitic Literature”, Journal of Jewish Studies, 2010; “‘Why Do You Refuse to Eat Pork?’: Jews, Food, and Identity in Roman Palestine”, Jewish Quarterly Review, 2010; “Kosher Olive Oil in Antiquity Reconsidered” Journal for the Study of Judaism, 2009.

Honors and Awards

Starr Fellowship, Harvard University, 2009
University Housing Honored Instructor, UW-Madison, 2008, 2009, 2011

Research Statement / Bio

Jordan D. Rosenblum received a BA in Religion from Columbia University (2001); a BA in Ancient Judaism from The Jewish Theological Seminary (2001); an MA in Jewish Studies from Emory University (2003); and an MA (2005) and PhD (2008) in Religious Studies from Brown University. In Spring 2009, he was a Starr Fellow at the Center for Jewish Studies at Harvard University. His research focuses on the literature, culture, and history of the rabbinic movement. His book, Food and Identity in Early Rabbinic Judaism (Cambridge University Press, 2010), explores the intersection between early rabbinic food regulations and identity construction, and was the subject of an NPR interview with Jean Feraca. Research on this project has led Professor Rosenblum to publish, present papers, and teach about such topics as the history of Jews and Chinese food; pork in discourse by and about Jews from antiquity to modernity; kosher olive oil in antiquity; and the connection between cookbooks and identity formation.

Affiliations

Religious Studies and Middle East Studies