Food in the New Testament

Food in ancient Israel during its Hellenistic era, which spanned from the late 4th century BCE to the 1st century BCE, presents a fascinating blend of local and foreign influences. This period, marked by the conquests of Alexander the Great and the subsequent rule of the Ptolemies and Seleucids, saw the introduction of Greek culinary traditions into the existing dietary habits of ancient Israel.

The diet of ancient Israel was based largely on locally available ingredients. Grains such as wheat (Gen 30:14; Ex 9:32; Ruth 2:23; Matt 13:24-30; John 12:24) and barley (Lev 27:16; Ruth 1:22, 2:23; 2 Kings 7:1; John 6:9; Rev 6:6) were staples, used for making bread and porridge. Legumes, including lentils (Gen 25:29-34; 2 Sam 17:28) and beans (Ezek 4:9; 2 Sam 17:28), were also commonly consumed, providing essential proteins.

Olive oil was a central element in cooking, used not only for its flavor but also for its symbolic and religious significance (Ex 27:20; Lev 24:2; Num 18:12; Ex 29:7; Lev 8:12; 1 Sam 16:13; Matt 25:1-13; James 5:14). Fruits like figs (Num 13:23; 1 Kings 4:25; Mark 11:12-14, 20-25; Luke 13:6-9), grapes (Num 13:23; Isa 5:1-7; John 15:1-8; Rev 14:18-20), and pomegranates (Ex 28:33-34; Song 4:3, 6:7) were widely consumed, either fresh or dried. These fruits, along with olives, wheat, barley, and dates were part of the “Seven Species” mentioned in the Hebrew Bible, symbolizing the fertility of the land (Deut 8:8).

Meat was not a daily food for most people due to its cost. However, it was consumed during religious festivals and special occasions. Sheep, goats, and cattle were the primary sources of meat (Lev 1-3; 1 Sam 16:2; Matt 26:17-19, Mark 14:12-16, Luke 22:7-13), along with poultry like chickens and doves (Lev 5:7; 1 Kings 4:23).

The Hellenistic era introduced several changes to the culinary landscape of ancient Israel. The Greeks brought with them a variety of foods and cooking techniques. The use of spices and herbs became more prevalent, with the introduction of ingredients like coriander, mint, and dill (Ex 16:31; Num 11:7; Matt 23:23; Luke 11:42). This period also saw an increased consumption of fish (ἰχθύς, "Ichthys"), influenced by the Mediterranean diet of the Greeks (Matt 4:19).

Cooking methods in ancient Israel were simple. Food was often boiled or stewed in large pots (Ex 12:9; 1 Sam 2:13-14; Ezek 24:3-5), while baking was done in clay ovens (Lev 2:4; Hos 7:4). The Hellenistic influence is evident in the introduction of more sophisticated cooking techniques, including frying and grilling.

Food in ancient Israel was deeply intertwined with religious and cultural practices (Acts 10:10-15; Rom 14:1-3; 1 Cor 10:25-31). Dietary laws outlined in the Torah, such as the prohibition of eating pork (Lev 11:7-8; Deut 14:8) and shellfish (Lev 11:9-12), played a crucial role in shaping the diet. The Hellenistic era, with its blend of cultures, sometimes led to tensions between traditional Jewish dietary laws and Greek culinary practices.

The Hellenistic period was a time of significant culinary evolution in ancient Israel. The merging of local traditions with Greek influences led to a rich and varied cuisine that reflected the complex social and cultural dynamics of the time. This era laid the foundations for many aspects of the culinary traditions that are still prevalent in the region today.

This exercise is designed to help you expand your knowledge of food-related words. This vocabulary will provide you with essential words that are commonly used in the context of the food. By learning and practicing these words, you'll be able to read and translate more effectively food-related situations in the New Testament.