Meat on Charcoals (Hebrew: בשר על גבי גחלים) is a lost work about Jewish Halakha, quoted since as early as the 11th century.
There are some dozens quotes from it, some in printed books and some still in manuscript.
The origin of the name is the Talmud, talking about the Takkanah of Bishul Yisrael. "If Yisrael have put meat on charcoals and goy came and turned it over - Kosher."[1]
Yaakov ben Moshe Levi Moelin wrote: "One book is called meat on charcoals because what's written in it has sense and taste like meat grilled on charcoals".[2]
Chaim Yosef David Azulai wrote: "And this book was called so because it has taste like meat on coals".[3]
The identity of the author is unknown. In one manuscript, "The Big Mordechay Notes", it was attributed to a rabbi named "Rav Bibi Gaon".[4]
There was another rabbi with a similar name, Rav Bibi HaLevi, a gaon in Sura between 777 and 788, but the book cites later Geonim like Natronai ben Hilai and Nahshon ben Zadok, so he wasn't the author of the book.[4]
According to most of the researchers, the book have been written in Babylon, but Prof. Avraham Grossman claims it was written in Ashkenaz by the second half of the 11th century, and his author may be Yaakov ben Yakar. He bases his claim on the following facts:[4]
The book is mentioned only by rabbis from Germany and France
Some of the ideas in the book are ideas written by early sages of Ashkenaz, like Meshullam ben Kalonymos and Meshullam ben rabbi Moshe.
Some of the sources cited in the book don't align the Babylonian school of rabbis.
Its writing style differs many times from the Babylonian writing style, especially using first-person singular, while Babylonian rabbis wrote in first-person plural.
^Avodah Zarah 38a. Other translation Archived 2017-07-07 at the Wayback Machine
^Maharil, paragraph 85: "ספרא חד נקרא בשר על גבי גחלים מפני שמה שכתוב בו יש סברא וטעם כבשר הנצלה על גבי גחלים"
^Shem HaGedolim: "ונקרא כך הספר הנזכר, שישנו בנותן טעם כבשרא אגומרי, וכן כתב מהרי"ל בליקוטיו"
^ abcMeat on coals Archived 2022-08-18 at the Wayback Machine, from the book The Early Sages of Ashkenaz, by Professor Avraham Grossman
MeatonCharcoals (Hebrew: בשר על גבי גחלים) is a lost work about Jewish Halakha, quoted since as early as the 11th century. There are some dozens quotes...
lost book MeatonCharcoals. Henri Gross, Gallia Judaica, pp. 300, 506; (e.g., comp. Rashi on Bek. 41a) (commentary to Job xxii. 30) Meaton coals Archived...
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involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after...
Americas since pre-colonial times. The Arawak people of South America roasted meaton a wooden structure called a barbacoa in Spanish. For centuries, the term...
sell the charcoal in smaller quantities to retailers and restaurants for use in shisha water pipes and grilling meat, respectively. Charcoal trading in...
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netting began in 1924. The dugong was a prized source of oil, hide, and meat, and charcoal from their bones was used in sugar refining. The practice was banned...
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partakes in turn. Charcoal is predominantly used instead of embers of wood, and Brazilians tend to cook the meaton skewers or grills. The meat of Rozidio is...
Elephant meat is the flesh and other edible parts of elephants. The bodies of elephants have a relatively high fat content, with one prominent fatty area...
style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation...
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Waters (9 April 2015), "Charcoal has become the hot new flavouring in everything from cocktails to meat and mash", Independent "Charcoal food trend: where to...
Eric; Guilet, Richard; Sharrock, Patrick (July 2003). "Beneficial use of meat and bone meal combustion residue: "an efficient low cost material to remove...
dish dressed with melted lard and a mixture of eggs and cheese, but not meat or pepper. Cacio e uova is documented as far back as 1839 and, according...
large pieces of meat cooked on a long skewer over a charcoal barbecue. It differs from the popular Greek dish souvlaki, in that meat cuts are much larger...
si mangia così guascotta. ...a large slice of meat, cut from the rump or elsewhere, lightly cooked on a grill or otherwise, and eaten undercooked. Bistecca...
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it began to take on local characteristics. A notable example lies in the preparation of bakkwa, where the meat is grilled over charcoal rather than air-dried...
during a braai as well as rice. Chuanr are small pieces of meaton skewers roasted over charcoal or, sometimes, electric heat. Chuanr originated in Xinjiang...
paste, then slowly cooked with charcoal or gas flame on a vertical rotisserie called a trompo (lit. 'spinning top'), the meat is shaved off as the outside...
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