“This Is Called Ḥaliq”
On the Etymology of a Jewish Food Term
Bibliographic Data
| ID | 17823982 |
|---|---|
| Authors | Noam Sienna (0000-0001-8958-322X, St. Olaf College, corresponding author) |
| Year | 2024 |
| Volume | 12 |
| Issue | 1 |
| Pages | 1-12 |
| Publication date | 2024-06-25 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Journal of Jewish Languages (JOURNAL) |
| Journal identifiers | ISSN: 2213-4387 • E-ISSN: 2213-4638 |
| Publisher | Brill (PUBLISHER • NL) |
| DOI | 10.1163/22134638-bja10039 |
| OpenAlex | W4401177578 |
| Language | EN |
| References cited | 7 |
Descriptions of the Passover evening service in Gaonic writings of the late ninth and early tenth centuries include the word ḥaliq as an alternative term for ḥaroset , a sweet and sour dipping sauce made from fruit and nuts. Through a diachronic view of ḥaroset in both the Greco-Roman context of the rabbinic Passover meal and the ʿAbbasid context of Gaonic Judeo-Arabic writing, I argue that the etymology of ḥaliq should be derived ultimately from the Latin allec , referring to a fermented fish sauce that was an essential ingredient of the dipping sauces from which ḥaroset evolved. I conclude with a survey of how ḥaliq (and words derived from it) was maintained as a term for ḥaroset in Jewish languages around the world from the Middle Ages until the present day
Ancient history · Arabic · Archaeology · Art · Art history · Banquet · Etymology · Judaism · Linguistics · Literature · Middle Ages · Ninth · Supper · Archaeology and Historical Studies · Biblical Studies and Interpretation · Classics · History · Medieval and Classical Philosophy · Philosophy
| Highly cited | No |
|---|