About bakers, butchers, geese and pigs: negotiating the boundaries of Jewish-Christian relations in Schudt’s Merckwürdigkeiten

This article explores how the early 18th century antiquarian Johann Jacob describes Jewish food, dietary laws and culinary ways in his monumental compilation Jüdische Merckwürdigkeiten. A key argument of the article is that food serves as a way to maintain boundaries between Jews and Christian in early modern Frankfurt but that these boundaries could be negotiated to benefit both Jews and Christians