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

    Author(s):
    Jordan Rosenblum (see profile)
    Date:
    2012
    Group(s):
    Jewish Studies
    Subject(s):
    Jews--Social life and customs, Jews--Education, Judaism, Teaching
    Item Type:
    Article
    Tag(s):
    Jewish culture, Jewish education, Pedagogy
    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:
    xml
    Published as:
    Journal article     Show details
    Pub. Date:
    2012
    Journal:
    Syllabus
    Volume:
    1
    Issue:
    1
    Page Range:
    1 - 8
    ISSN:
    2163-3177
    Status:
    Published
    Last Updated:
    6 years ago
    License:
    All Rights Reserved
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