As some of you will recall, my master's thesis as a student at Davidson School of Education (15 years ago!) was on Birkat Ha-Mazon, the grace after meals. As we round the corner into a shmita year, I thought I'd take this opportunity to share with you a section of that work. The thesis in its entirety can be found online at the Lookstein Center for Jewish Education. The full text of this section be found after the jump.
A concern for food appears at the very beginning of the Bible. Sustenance for human beings, and for all creatures, is viewed as an intrinsic component of the Divine plan of creation. In God’s first address to humanity, in the first chapter of Genesis, God instructs the humans that they may eat from every plant on the ground and every fruit of the tree (Gen. 1:29). Shortly thereafter, this is qualified with the prohibition against eating from the tree of knowledge of good and evil (Gen. 2:17). Just as babies receive nourishment while in the womb, in the “perfect” paradise of the Garden of Eden, food is provided for humans without any effort on their part.
When the humans are expelled from Eden, a new stage in their relationship with food begins. Now, God admonishes Adam, only “by the sweat of your brow shall you get bread to eat” (Gen. 3:19). This is the first mention of bread in the Bible, which, in contrast to the fruit of the Garden of Eden, requires human labor. In the next chapter, perhaps in response to the anxiety provoked by the responsibility of providing food for oneself, Cain and Abel bring the first sacrificial offerings to God (Gen. 4:3-4). This offering can be seen as a petition, or as a thanksgiving, for successful harvests and healthy livestock.
Arthur Waskow writes of two ways by which the ancient Israelites sanctified the food they ate, which can be traced back to these first four chapters of Genesis. “One major approach they took to hallowing food was to set some aside as sacred, others as forbidden” (23). The prohibition against eating from the tree of knowledge can be seen as paradigmatic of this approach, later reflected in laws of Kashrut, tithing, fasts, Sabbatical years, and so on. The “other process for hallowing food was to take the products of the land to a single place, the Temple in Jerusalem, there to bring God near to them” (24). The offerings of Cain and Abel are the prototype for sacrificial worship, evinced in stories of Noah (Gen. 8:20), Abraham (Gen. 12:7) and so on, and which ultimately reaches its peak in the unified system of regulated sacrifices at the Temple in Jerusalem.
These two dimensions for the sanctification of food -- that of making distinctions between food which may and may not be eaten and that of consecrating food as an offering to God -- will be discussed in great detail in the upcoming sections. Here, I wish to emphasize that there is a third conception of the sanctification of food. The very act of eating, the turning of physical matter into energy, of the life-force in a plant or animal into one’s own life-force, is in itself a sacred activity.
