Table of Contents Introduction.Pg. 1 Section One Section Two Jewish Peasant Villagers in First Century Palestine Socio-economic Level...Pg.

ic Level...Pg. 6 SettlementsPg. 6 MovementsPg. 7 Gatherings.Pg. 7 Diet and Meals Diet.Pg. 2 Meals..Pg. 4 Critical Comparison.Pg. 5

Conclusion.Pg. 8 Bibliography.Pg. 9

Introduction

Section One

In this section I am going to discuss the diet of people in first century Palestine. I will list and discuss food according to availability and popularity amongst people of antiquity. I will also explain preparation of meals, along with the rules regarding foodstuffs and consumption thereof in New Testament times. I will then compare the diets and meals discussed with those of modern times.

Section Two

This section is an analysis of Jewish peasant villagers in first-century Palestine. I will review the social effects on peasants due to new ruling and taxation by Roman elite. In addition, I will bring to attention the settlements of the period being discussed as well as travel in the time of Christ. Lastly, I will make note of the gathering places and purpose of congregations amongst Jews of the time.

Section One

Diets and Meals of the People in the New Testament

Diet

The principal article of food in first century Palestine was bread, made from grain (dagan). Meat, vegetables, or liquids were served only to supplement the meal. Grain was also eaten as porridge or seeped in water and fermented to make beer. Other grains used were legumes, popular for the ease of preserving as dry seed; they could be stored for any length of time. Grain legumes include beans, lentils, lupines, peas, and chickpeas. For vegetables (yarak), beans, cucumbers, garlic, leeks, onions and lentils were generally eaten raw and used to add essence to boiled meat dishes. Fruits (periy) frequently used included figs, pomegranates, grapes and mulberry. Olives ("zayit") were eaten, preserved, and made into oil. Nuts (egoz), like almonds and pistachio were eaten as a source of protein. Salt ("mela"), was very important; not only as a preservative, but also used with spices such as cumin, dill, cinnamon and coriander to enrich the flavour of a meal. Food was sweetened with wild honey or syrups (debash) from dates or grapes. Meat (bah-sahr) was a limited delicacy and was mostly eaten on special occasions. Cattle or lamb were the prevalent animal for meat consumption. Milk (alab), from ewes and goats was readily available and milk, butter and cheeses were a regular part of the diet.

Fish (dag) was a favourite in Palestine cuisine and favoured for Sabbath meals. In his book Everyday life in the world of Jesus (2000), Botha says; The rabbis considered fish the typical Sabbath dish, and many rabbinic legends propagate this preference with stories of herculean effort by even the poor to obtain fish for the Sabbath and festive occasions.(88) Meals

Typically a family ate two meals; Breakfast (Iftur), was small amounts of bread with olive oil, fruit and vegetables, and Dinner (Gheda), comprised of bread, cheese, wine, vegetables, fruits, and eggs.

Cooking and preparing of meals was left primarily to the women, whilst the men slaughtered and prepared meat. The Jewish Encyclopedia (Volume 4) (1906); says of kosher preparations: The principal concern in the preparation of food for a Jewish table is compliance with the ritual requirements for Kasher meat () in addition to having been killed in accordance with rabbinical law, it has been entirely drained of blood () sprinkled lightly with salt, and left for one hour () Meat may not be cooked with butter or milk. Oil and certain portions of the fat of clean animals () are the only fats that may be used (6) Utensils were rarely used for eating, so meals were generally served in a common bowl and eaten by your dipping your hands in, and by dunking bread into the bowl (see Mark 14:1820).

Critical Comparison

When considering todays characteristics of diet and meals, several factors need to be taken into account as to how it differs from the first century Palestine.

Meat and dairy products were not consumed in the quantities they are today, thus many people suffered from protein deficiency and other health complications which were often fatal. Today, the ease of access to multivitamins and having a wide variety of foods at our fingertips whenever we go shopping leaves us at very little risk of the diseases the ancients would have faced every day. Often, we forget how convenient modern day life is when it comes to satisfying hunger; with fast food restaurants or convenience cafs on almost every corner. Circumstances at mealtimes are somewhat more hygienic in present day diets, with use of utensils and the absence of a communal meal bowl. We cannot, however, presume that everything has changed since New Testament times, as many religious communities today continue to stick to the rigorous laws that God put forth in the scriptures, and as such, uphold biblical mealtime traditions.

Section Two

Jewish Peasant Villages in First Century Palestine

Socio-economic Level

Palestine in the time of Christ was a primarily agrarian society. A very apparent divide in society between the elites and peasants is noted. The elites lived almost exclusively in the cities, renting out their rural land to tenant farmers, who paid substantial rent and taxes to the landowners (Mark 12:1). These peasants suffered many hardships in order to support their families and livelihood, as well as contribute towards the lavish lifestyles of the elites. In his book Peasants (1966), Eric R. Wolf describes peasants as rural cultivators whose surpluses are extracted by the ruling elite in order to underwrite its own standard of living and to distribute the remainder to groups in society that do not farm but must be fed for their specific goods and services (3-4). This resulted in rural areas being constantly underfunded and in a state of continued poverty.

Settlements

Countries and Their Cultures, 2013 Because of its location at the crossroads of Africa, Asia, and Europe, Palestine has been the battleground of the great powers in the region throughout its history. () Settlement in the area is believed to date back to about 8000 B.C.E., to the village of Jericho in the West Bank. Archaeological data records numerous rural towns and villages scattered throughout the hills and along the shores of the Sea of Galilee. Jewish historian, Flavius Josephus makes note of 204 villages in Galilee. Lower Galilee was the principal area of settlement to the south, with cities having a population of over 10 000 people, and villages with several hundreds.

A typical village house had one or 2 rooms off a small courtyard that was shared by other people in the community. The rich leaders would have large villas in the countryside, constructed to show their wealth and status.

Movements

The main means of journeying in antiquity was walking; usually done in groups separated according to the propriety of the time. People rarely travelled alone as it was unsafe, with the threat of wild animals and thieves. Animals were rarely used for riding except by women, children, or those too weak or old to walk. Donkeys were frequently used to transport goods. Merilyn Hargis The inns and outs of travel in first-century Palestine (1998) comments on speed and distance: Walking speed depended on the climate, season, and terrain, but one could generally walk about 20 miles in a day. () People walking the Persian Royal Road from Persepolis to Sardis (1,560 miles) averaged 18 miles a day, completing the entire journey in three months; (). The Book of Acts recorded Peter walking 40 miles from Joppa to Caesarea in two days.

Gatherings

At the core of larger villages was the synagogue, which apart from Shabbat (Sabbath), was also the central meeting place, the local school and the seat of the local Jewish government. The synagogue (Greek, meaning gathering or assembly) was where community matters were also dealt with; it was the place for trials, teaching, care of the poor and accommodation of visiting Jews.

Everyday life was centred in and around the market place and village square, generally with a communal well where idle social gatherings occurred.

Conclusion

First century Palestine diets were severely lacking in protein and vitamin resources which were detrimental to the health of the people. Hygienic preparation of meals was flawed when compared to todays health conscious society. The ancients lived off the land and practiced eating customs according to the law of Yaweh. Heavy taxation under Roman rule resulted in Jewish peasants suffering disadvantages. They were a community oriented people, valuing family living. A well balanced society relied on meetings at the synagogue, whilst everyday activities took place around the market place and village square. Their simple way of life can be noted in the modest layout of their homes and their means of transportation.

Bibliography

Botha P J.J, 2000. Everyday life in the world of Jesus. Biblia Publishers, Pretoria. Christianity Today: Merilyn Hargis, On the Road: The inns and outs of travel in first-century Palestine. (1998) Accessed August 2013 <http://www.christianitytoday.com/ch/1998/issue59/59h028.html>. Countries and Their Cultures, 2013. No-Sa Culture of Palestine, West Bank, and Gaza Strip, Accessed August 2013 <http://www.everyculture.com/No-Sa/PalestineWest-Bank-and-Gaza-Strip.html#ixzz2dXfCcCys>. Herzog WR, 2000. Jesus, Justice, and the Reign of God: A Ministry of Liberation, Westminster John Knox, 2000. Johnson, LT, 1986. The Writings of the New Testament: An Interpretation. Fortress Press, Philadelphia. Kingsbury, JD, 1986. Proclamation Commentaries: Matthew. Fortress Press, Philadelphia. Latham, M C, 1997. Human nutrition in the developing world- Food and Nutrition Series - No. 29, Cornell University, Ithaca, New York, USA. New Religion Curriculum Village Life in First Century Palestine, 2010. Accessed August 2013 <http://www.newreligioncurriculum.com/uploads/1/3/2/4/13245476/village_life_in_ first_century_palestine.pdf>. Sufian M, 2002. This Week in Palestine; Palestinian Kitchen MEALS OF THE DAY Accessed 24th August 2013, <http://www.thisweekinpalestine.com/details.php?id=398&ed=36&edid=36>. The Student Bible: New International Version, 1986. Notes by Philip Yancy and Tim Staffod. Zondervan Bible Publishing, Grand Rapids, Michigan. The unedited full-text of the 1906 Jewish Encyclopedia, 2002-2011. Accessed 23,24,25,26th August 2013,< http://www.jewishencyclopedia.com>. University of Pennsylvania Museum of Archaeology and Anthropolog,. 1999. Canaan and Ancient Israel DAILY LIFE - Bread: the Daily Grind. Accessed 23rd August 2013 <http://www.penn.museum/sites/canaan/Bread.html>. Ward, K, 1987. Jesus and His Times. The Readers Digest Association, Inc., Pleasantville, New York. Whiston, W (translated) 1866. The Genuine Works of Flavius Josephus, the Jewish Historian. Blackie & Son., Paternoster Row, London . Wolf, E. R. 1966. Peasants. Englewood Cliffs: Prentice-Hall.