• The Tofu Model: Using Tofu to Teach Introduction to Judaism

    Author(s):
    Jordan Rosenblum (see profile)
    Date:
    2012
    Group(s):
    Jewish Studies
    Subject(s):
    Jewish culture, Jewish education, Judaism, Pedagogy
    Item Type:
    Article
    Permanent URL:
    http://dx.doi.org/10.17613/M6TQ16
    Abstract:
    In this article, I compare Judaism to tofu. Tofu is a food derived from pressed soy curds and comes in a variety of textures, from soft to firm. While it is intrinsically flavorless, it absorbs the flavor of the ingredients with which it is cooked. Like tofu, Judaism absorbs the “flavors” of its surrounding environment; like tofu, Judaism has its own “texture,” known as Tradition. Students learn to resist essentialism and normative claims while, at the same time, learn how Judaism – like tofu – can absorb a myriad of flavors.
    Metadata:
    Published as:
    Journal Article
    Journal:
    Syllabus
    Volume:
    1
    Start Page:
    1
    End Page:
    8
    Status:
    Published
    Last Updated:
    4 months ago
    License:
    All Rights Reserved

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