Publication: Yahudilik’ te yiyecek ve içecek yasakları
Abstract
Dinler tarihinin meselelerinden biri de, insan topluluklarının yeme-içme alışkanlıklarının tarihini konu almasıdır. Bugün bile, yaşayan dinlerin bir çok ortak tarafları olmasına rağmen, yiyecek içecek alışkanlıkları, dinlerin toplumsal sınırlarını belirlemede kültürel bir ayıraç olmayı sürdürmektedir. Tezimiz, ‘Yahudilik’teki Yiyecek ve İçecek Yasakları’ üzerinedir. Araştırmamızda, konuyla ilgili ön bilgiler, bir fenomen olarak yiyecek-içecek ve insan, yiyecek-içecek tabularını açıklama teşebbüsleri ve genel olarak yiyecek içecek tabuları başlıklarıyla yapılan giriş’in ardından birinci bölümde; konuyla ilgili kaynaklara ve yenilmesi yasak gıdaların Tora’da izlediği periyoda yer verilmektedir. Sonra yenilmesi yasak hayvansal gıdaların ayrıntılarına geçilmektedir. Temiz hayvanların yasak kısımları, hayvan kesimi, etin kandan arındırılması ve etli ile sütlü yiyeceklerin birlikte yenilmemesi başlıklarıyla devam edilmektedir. Müteakıben bitkisel gıdalar üzerine yasaklar, zaruret ve şüpheli durumlar üzerinde durulmaktadır. İkinci bömümde Yahudiliğin içki konusuna yaklaşımı, Yahudi olmayanların yiyeceği ve içeceği, Yahudi olmayanlarla yiyip içmek konuları incelenmektedir. Üçüncü bölüm, Yahudi tarihi boyunca ortaya konulmuş uygulamaları ve mezheplerin yaklaşımlarını ele almaktadır. Araştırma konumuz, dördüncü bölümdeki, Yahudi yazarların konuya çeşitli açılardan yapmış oldukları açıklamalara yer vererek son bulmaktadır.
One of the most important issues within the discipline of history of religion is what kind of eating and drinking habits human societies reveal. Not only in the past but even today, although existing religions share many common aspects, habits of eating and drinking have been continuing to be a cultural trademark in determining social boundaries of religions. My thesis is about the laws of food and beverages in Judaism. In this research, I first present, in the introduction, the most preliminary information, eating-drinking habits and humankind as a phenomenon, attempts to explain those habits, and general eating-drinking taboos. Next, in chapter 1, I discuss pertinent literature in addition to the periods of the laws about eating and drinking in Torah. Then I begin to explore the details of the prohibition of animal food. I examine this issue under the subtitles of forbidden parts of clean animals, slaughtering of animals, the purification of the meat from the blood, the rule of not eating meaty food together with milky food. After that, the prohibitions on vegetal food and the cases of obligation and uncertainty are discussed respectively. Chapter 2 involves a discussion of three interrelated issues: the Judaic perspective on alcoholic beverages, the food and beverages of non-Jewish people, and eating and drinking with non-Jewish people. Chapter 3 is consisted of a discussion on the practices of the laws of food and beverages in Jewish history and on the approaches of Jewish sects. The research ends up with a final chapter on which a discussion of how Jewish authors approach to the issue from various angles is built.
One of the most important issues within the discipline of history of religion is what kind of eating and drinking habits human societies reveal. Not only in the past but even today, although existing religions share many common aspects, habits of eating and drinking have been continuing to be a cultural trademark in determining social boundaries of religions. My thesis is about the laws of food and beverages in Judaism. In this research, I first present, in the introduction, the most preliminary information, eating-drinking habits and humankind as a phenomenon, attempts to explain those habits, and general eating-drinking taboos. Next, in chapter 1, I discuss pertinent literature in addition to the periods of the laws about eating and drinking in Torah. Then I begin to explore the details of the prohibition of animal food. I examine this issue under the subtitles of forbidden parts of clean animals, slaughtering of animals, the purification of the meat from the blood, the rule of not eating meaty food together with milky food. After that, the prohibitions on vegetal food and the cases of obligation and uncertainty are discussed respectively. Chapter 2 involves a discussion of three interrelated issues: the Judaic perspective on alcoholic beverages, the food and beverages of non-Jewish people, and eating and drinking with non-Jewish people. Chapter 3 is consisted of a discussion on the practices of the laws of food and beverages in Jewish history and on the approaches of Jewish sects. The research ends up with a final chapter on which a discussion of how Jewish authors approach to the issue from various angles is built.