Abstract
Unlike the extensive discussion and analysis devoted to Ludwig Feuerbach’s Essence of Christianity2 and his anthropological materialism, Feuerbach’s later “Diet-materialism”3 has been marginalized, if not outright ignored.4 The Feuerbach who so influenced Marx by bringing the speculative dialectic from its transcendent perch down to earth by locating the working of the dialectic in the mystification, alienation, and objectification (or projection, Vergegenstandlichung) of human sensibility and sensuousness is well known. Less well known is the thinker who shifted from seeing human interaction with the external world in the facultative terms of reason, will, and heart to physiological terms such as digestion: the world is incorporated—digested—by the human and thereby transformed into human consciousness. In Feuerbach’s later work, “eating” (das Essen) replaced “love” (die Liebe)5 as the master trope of human speciesbeing, of the relationship between body and mind, between self and other. Drawing upon the insights of the Greeks before him, who defined animals, gods, and humanity (as well as other peoples) by what they ate, respectively raw food, ambrosia, and bread, Feuerbach would define the human by that fundamental physiological process and practice.6 Emblematic of this change was his punning coinage of the apothegm, “you are what you eat” (Der Mensch ist, was er isst: lit. man is what he eats; 1850).
I would like to thank Professor Leonard Hummel of Vanderbilt Divinity School and the editors of this volume for their comments on earlier versions of this essay.
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Notes
Das Wesen des Christentums, vol. 5 of Ludwig Feuerbach, Gesammelte Werke, Werner Schuffenhauer, ed., 20 vols. (Berlin: Akademie Verlag, 1967—); first edition, 1841; second expanded edition, 1843; third reworked and expanded edition, 1849. Eng. trans.: The Essence of Christianity, George Eliot, trans. (Buffalo: Prometheus Books, 1989).
The term is borrowed from Marx Wartofsky, Feuerbach (Cambridge: Cambridge University Press, 1977), 416.
Cf. the dismissive Eugene Kamenka, The Philosophy of Ludwig Feuerbach (London: Routledge and Kegan Paul, 1970); and the absence of discussion inVan A. Harvey, Feuerbach and the Interpretation of Religion (Cambridge: Cambridge University Press, 1995).
Cf. Julius Carlebach, Karl Marx and the Radical Critique of Judaism (London: Routledge & Kegan Paul, 1978), 104–108; Paul Lawrence Rose, Revolutionary Antisemitism in Germany. From Kant to Wagner (Princeton: Princeton University press, 1990); and with the correct translation, Jacob Katz, From Prejudice to Destruction. Anti-Semitism, 1700–1933 (Cambridge: Harvard University Press, 1980), 162–164.
Cit. Menahem Stern, ed., Greek and Latin Authors on Jews and Judaism, 3 vols. (Jerusalem: Israel Academy of Sciences and Humanities, 1980), vol. 2: 98–99.
Richard Andree, Zur Volkskunde der Juden (Bielefeld: Velhagen und Klasing, 1881), 68–69.Though obviously not a source for Feuerbach, his work serves as a reasonable indicator of the availability of these antisemitic representations and discourses to an educated non-Jew of the nineteenth century such as Feuerbach.
Cf. Gustav Jaeger, Entdeckung der Seele, vol. 1, third edition (Leipzig: W. Kohlhammer, 1884), 113; vol. 2 appeared some two decades later.
Johann Jakob Schudt, Judische Merkwurdigkeiten (Frankfurt, 1714), 349.
Heinrich Heine, The Rabbi of Bacharach, in Elizabeth Petuchowski, Jewish Stories and Melodies, ed. (NewYork: Marcus Wiener, 1987), 76.
In Paul Mendes-Flohr and Jehuda Reinharz, eds., The Jew in the Modern World, 2d ed. (NewYork: Oxford University Press, 1995), 52.
Knoblich, Knoblich, toffes Gwarz / Stärkst dien Juden Sinn unn Harz, / Unn giebst ihn die ganze Wuch / Aechten, koschern, Jiideng’ruch; cit. Eduard Fuchs, Die Juden in der Karikatur. Ein Beitrag zur Kulturgeschichte (Munich:Verlag Albert Langen, 1921), 282.
Claudine Fabre-Vassas, The Singular Beast: Jews, Christians, and the Pig, Carol Volk, trans. (New york: Columbia University Press, 1997), 92–94.
Isaiah Shachar, The Judensau: A Medieval Anti-Jewish Motif and Its History (London: The Warburg Institute, 1974) illustrates this trajectory with over one hundred images of Jews with and as pigs. Hrabanus passage translated on p. 70.
In Georg Christoph Lichtenberg, Schriften und Briefe, F. H. Mautner, ed., 4 vols. (Frankfurt/M: Insel, 1983), vol. 2,117.
Heinrich Graetz, History of the Jews, Bella Lowy, trans., 6 vols. (Philadelphia: Jewish Publication Society, 1891–1898) 2:203.
Isaak Markus Jost, Geschichte des Judenthums und seine Sekten, 3 vols. (Leipzig: Dorffling und Franke, 1857–1859), 1:129.
“Arguments Against Dohm,” in Mendes-Flohr and Reinharz, Jew in the Modern World, 42–43. Originally appeared in Orientalische und Exegetische Bibliotek, 19 (1782).
Letter 282, in Feuerbach, Briefwechsel II, vol. 18 of Gesammelte Werke, 150–152; Daumer, Der Feuer- und Molochdienst der alten Hebraer als urvaterlicher, legaler, orthodoxer Kultus der nation, historisch-kritisch nachgewiesen (Braunschweig: F. Otto, 1842); Ghillany, Die Menschenopfer der alten Hebraer (Nurnberg, 1842).
Letter 347, in Feuerbach, Briefwechsel II (1840–1844), vol. 18 of Gesammelte Werke 243–247. This accusation of the necessity for the consumption of the blood of non-Jews during Purim was quite recently reiterated in a 10 March 2003 column in the Saudi government-supported newspaper Al- Riyadh. Dr. Umayma Ahmad Al-Jalahma of King Faisal University discussed the use of blood in Purim pastries.
Cf. Rainer Erb and Werner Bergmann, Die Nachseite der Judenemanzipation: der Widerstand gegen die Integration der Juden in Deutschland 1780–1860 (Berlin: Metropol, 1989).
Cf. Feuerbach’s 28 June 1844 letter to his brother Friedrich (in Briefwechsel 18: 361); and Francesco Tomasoni, “Heidentum und Judentum: Vom scharfsten Gegensatz zur Annaherung. Eine Entwicklungslinie vom Wesen des Christentums bis zur Theogonie,” in Ludwig Feuerbach und die Geschichte der Philosophie, Walter Jaeschke and Francesco Tomasoni, ed. (Berlin: Akadamie Verlag, 1998), esp. 157–163.
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Geller, J. (2005). It’s “Alimentary”. In: Forth, C.E., Carden-Coyne, A. (eds) Cultures of the Abdomen. Palgrave Macmillan, New York. https://doi.org/10.1057/9781403981387_8
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