All Consuming: Germans, Jews, and the Meaning of Meat
- Pacific Time In-Person Program
$18.00
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This course, [Full Course Name], is [an Educational Program, Language Course, etc.] offered by New Lehrhaus. It is scheduled to begin on [Start Date] and conclude on [End Date]. The sessions are held [Frequency, e.g., weekly on Thursdays] from [Start Time] to [End Time] [Timezone].
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How did the butcher shop become a battleground for Jewish identity in Europe? In this session, historian John Efron discusses his latest research into the profound and often surprising relationship between meat and the Jewish experience. From the social power of the medieval butcher to the meat-centered culinary traditions of German Jewry, Efron explores how dietary laws shaped both Jewish life and external perceptions. In conversation with Deena Aranoff, he traces the history of kosher slaughter (shechita)—from 19th-century political bans to the defiance of maintaining kashrut under the Nazis and its symbolic restoration in post-war Germany.
Who this is for
- Enthusiasts of food history and cultural studies who want to see how "we are what we eat" applies to religious identity.
- Students of German history and antisemitism interested in the political history of animal welfare and religious freedom.
- Anyone curious about the evolution of Jewish dietary laws (Halacha) within the specific context of European modernization.
What you'll leave with
- A broader understanding of the specific role meat plays in Jewish identity formation and community structure.
- A deeper perspective on the historical discourse surrounding kosher slaughter and its role as a political flashpoint in modern Europe.
- Insights into the resilience of Jewish practice during the 20th century and the cultural significance of the "Jewish table" in post-war reconstruction.
