The Tofu Model: Using Tofu to Teach Introduction to Judaism

Authors

  • Jordan D. Rosenblum University of Wisconsin-Madison

Abstract

In teaching “Introduction to Judaism,” I try to avoid essentialism. While this has many academic benefits, it opens up a pedagogical Pandora’s box.  How can one teach an Introduction to Judaism in which one problematizes the very concept of “Judaism”?  One of the ways I have sought to overcome this perceived problem is by developing what I call the Tofu Model.  In this model, 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.  In the Tofu Model, Judaism is compared to tofu.  Like tofu, Judaism absorbs the “flavors” of its surrounding environment; like tofu, Judaism has its own “texture,” known as Tradition.  Thus, the Judaism of any given place or time, according to the Tofu Model, can be expressed as an equation: Environment + Historical Conditions + Tradition = Judaism.  While this model may work well for other religions, I have found that it works particularly well in my Introduction to Judaism classroom.  Students learn to eschew essentialism and normative claims while, at the same time, learn how Judaism – like tofu – can absorb a myriad of flavors.

Author Biography

Jordan D. Rosenblum, University of Wisconsin-Madison

Belzer Assistant Professor in Classical Judaism, Department of Hebrew and Semitic Studies

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Published

2012-05-21

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Section

Syllabi