LEADER 04339oam 22007214a 450 001 9910457101003321 005 20211004152650.0 010 $a1-57506-558-4 024 7 $a10.1515/9781575065588 035 $a(CKB)2550000000039269 035 $a(OCoLC)747412045 035 $a(CaPaEBR)ebrary10483389 035 $a(SSID)ssj0000645353 035 $a(PQKBManifestationID)12179418 035 $a(PQKBTitleCode)TC0000645353 035 $a(PQKBWorkID)10684036 035 $a(PQKB)11237013 035 $a(MiAaPQ)EBC3155541 035 $a(Au-PeEL)EBL3155541 035 $a(CaPaEBR)ebr10483389 035 $a(OCoLC)922991626 035 $a(DE-B1597)584162 035 $a(DE-B1597)9781575065588 035 $a(MdBmJHUP)musev2_80918 035 $a(EXLCZ)992550000000039269 100 $a20050407d2005 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aCult and Character$ePurification Offerings, Day of Atonement, and Theodicy /$fRoy E. Gane 210 1$aWinona Lake, Ind. :$cEisenbrauns,$d2005. 210 4$dİ2005. 215 $a1 online resource (418 p.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a1-57506-101-5 320 $aIncludes bibliographical references and index. 327 $aThe locus of ritual meaning -- The system of tajf rituals -- Outer-altar purification offerings -- Outer-sanctum purification offerings -- Purification-offering flesh : prebend or expiation -- Purification offering : purgation of sanctuary or offerer? -- Pollution of the sanctuary : aerial or only by direct contact? -- Blood or ash water : detergent, metaphorical carrier agent, or means of passage? -- The scope of expiability -- Inner-sanctum purification offerings -- The purification ritual of Azazel's goat -- Two major phases of ritual -- Trajectories of evils -- Divine justice and the cost of kindness -- Divine presence and theodicy -- Loyalty and royalty in Hebrew narrative -- Yearly accountability in Mesopotamian cult. 330 $aThrough the swirling smoke of Aaron?s incense, and of scholarly theories, the present volume steps toward the meaning enacted on ?the Day of Purgation,? commonly known as Yom Kippur or ?the Day of Atonement.? By treating moral evil both as relational/legal breach and as pollution, the Israelite system of ?purification offerings? = so-called ?sin offerings? addresses both the standing and state of YHWH?s people. This system shows the way not only to freedom from condemnation but also to healing of character, which is defined in terms of loyalty to YHWH. Freedom and healing come together on the Day of Purgation, when purification rituals benefit those who show themselves loyal to YHWH by affirming the freedom from condemnation that they have previously received. The effects of purification rituals on YHWH?s sanctuary and community profile harmony between justice and kindness in the character of YHWH as he deals with imperfect people of various kinds of character by pardoning and clearing the loyal but condemning the disloyal. Thus, Gane ultimately affirms Milgrom?s seminal insight that theodicy is foundational to the Israelite expiatory system. Gane?s conclusions are derived from exegetical study of Hebrew ritual texts, informed by controls to ritual analysis developed in the course of prior research through critical examination of existing ritual theories and by adapting a systems theory approach to human activity systems. 606 $aYom Kippur$2fast$3(OCoLC)fst01182938 606 $aTheodicy$2fast$3(OCoLC)fst01149507 606 $aPurity, Ritual$xJudaism$2fast$3(OCoLC)fst01084389 606 $aTheodicy 606 $aYom Kippur 606 $aPurity, Ritual$xJudaism 608 $aCriticism, interpretation, etc. 608 $aElectronic books. 615 0$aYom Kippur. 615 0$aTheodicy. 615 0$aPurity, Ritual$xJudaism. 615 0$aTheodicy. 615 0$aYom Kippur. 615 0$aPurity, Ritual$xJudaism. 676 $a296.4/9 700 $aGane$b Roy$f1955-$01049316 712 02$aebrary, Inc. 801 0$bMdBmJHUP 801 1$bMdBmJHUP 906 $aBOOK 912 $a9910457101003321 996 $aCult and character$92478212 997 $aUNINA LEADER 01456nam 2200337 n 450 001 996396278703316 005 20200824120844.0 035 $a(CKB)4330000000340414 035 $a(EEBO)2240880700 035 $a(UnM)99848055e 035 $a(UnM)99848055 035 $a(EXLCZ)994330000000340414 100 $a19911219d1566 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 04$aThe mynd and exposition of that excellente learned man Martyn Bucer, vppon these wordes of S. Mathew: Woo be to the wordle [sic] bycause of offences. Math. xviij. Faythfully translated in to Englishe, by a faythfull brother, with certayne obiections [and] answeres to the same$b[electronic resource] 210 $aPrinted at Emden $c[By E. van der Erve]$d1566 215 $a[56] p 300 $aPrinter's name from STC. 300 $aSignatures: A-D?, A-C?. 300 $aReproduction of the original in the British Library. 330 $aeebo-0018 700 $aBucer$b Martin$f1491-1551.$0206141 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996396278703316 996 $aThe mynd and exposition of that excellente learned man Martyn Bucer, vppon these wordes of S. Mathew: Woo be to the wordle bycause of offences. Math. xviij. Faythfully translated in to Englishe, by a faythfull brother, with certayne obiections and answeres to the same$92370974 997 $aUNISA LEADER 04791nam 2201081z- 450 001 9910557719703321 005 20220111 035 $a(CKB)5400000000046127 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76799 035 $a(oapen)doab76799 035 $a(EXLCZ)995400000000046127 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aSausages: Nutrition, Safety, Processing and Quality Improvement 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (215 p.) 311 08$a3-0365-1364-7 311 08$a3-0365-1363-9 330 $aSausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the past century. This book includes ten research works and a review showing important and interesting advances and new approaches in most of the research topics related to sausages. After an editorial of the Editor reflecting the aims and contents of the book, the initial five chapters deal with microbiological issues of the sausage manufacture (characterization and study of the bacterial communities of sausages, study of the metabolism and the technological and safety characteristics of concrete microbial strains, and use of starter cultures to improve the sausage quality). Chemical hazards also receive some attention in this book with a chapter on the optimization of the smoking process of traditional dry-cured meat products to minimize the presence of PAHs. The partial or total replacement of the traditional ingredients in sausages with unconventional raw materials for the obtaining of novel and varied products are the subject of three chapters. Next, a chapter is dedicated to another interesting topic, the search and the essay of natural substitutes for synthetic additives due to the increasing interest of consumers in healthier meat products. The book ends with an interesting review on the safety, quality and analytical authentication of hala?l meat products, with particular emphasis on salami. 517 $aSausages 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 606 $aResearch & information: general$2bicssc 610 $a1H-NMR 610 $aamino acid metabolism 610 $aantimicrobials 610 $aantioxidant 610 $aauthenticity 610 $abiogenic amines 610 $abreed 610 $abreeding system 610 $achemical hazards 610 $acured meat products 610 $adried Chinese sausage 610 $adry fermented sausages 610 $aecology 610 $afat reduction 610 $afat replacement 610 $afatty acids 610 $afermented meats 610 $afermented sausages 610 $aflow cytometry 610 $afood quality 610 $afood reformulation 610 $afood safety 610 $afree amino acids 610 $afree fatty acids 610 $aGalician chorizo 610 $agame meat 610 $ah?ala?l assurance 610 $ah?ala?l salami 610 $ahealthy meat product 610 $ahealthy meats 610 $ahigh-throughput sequencing 610 $aItalian-type salami 610 $alactic acid bacteria 610 $alactobacillus 610 $aLactobacillus sakei 610 $amango peel pectin 610 $ameat processing 610 $ameat products 610 $amicrobiota 610 $amicrowave-assisted extraction technique 610 $an/a 610 $aostrich meat 610 $aphysicochemical characteristics 610 $aplant extracts 610 $apolycyclic aromatic hydrocarbons (PAHs) 610 $apomegranate 610 $aprobiotic 610 $asensory properties 610 $ashelf-life 610 $asmoking 610 $asodium reduction 610 $astaphylococci 610 $aStaphylococcus equorum 610 $aStaphylococcus saprophyticus 610 $astarter cultures 610 $asugar metabolism 610 $avolatile compounds 615 7$aBiology, life sciences 615 7$aFood & society 615 7$aResearch & information: general 700 $aCarballo$b Javier$4edt$01280431 702 $aCarballo$b Javier$4oth 906 $aBOOK 912 $a9910557719703321 996 $aSausages: Nutrition, Safety, Processing and Quality Improvement$93016940 997 $aUNINA