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Ariel Toaff
Ariel Toaff (born 1942) is a professor of Medieval and Renaissance History at Bar Ilan University in Israel, whose work has focused on Jews and their history in Italy.
He came to international prominence with the 2007 publication of the first edition of his controversial book ''Pasque Di Sangue'' (''Passovers of Blood''), in which he claimed historical basis〔 Hannah Johnson, ''Blood Libel: The Ritual Murder Accusation at the Limit of Jewish History,''University of Michigan Press, 2012 pp.132ff. p.132.〕 for ritual use of human blood, obtained by murder. The claim was criticized as lending support to blood libel, an allegation that modern historians have described as unsupported by facts and which the Catholic Church has similarly repudiated since the 13th century.〔The Apostolic See and the Jews, Documents: 492-1404; Simonsohn, Shlomo, p. 188-189,193-195,208〕〔[https://[http://www.fordham.edu/halsall/source/g10-jews.asp 'Gregory X: Letter on Jews, (1271-76) - Against the Blood Libel,']〕 Toaff wrote that these critics had misunderstood his book, which argued that the ritual use of small quantities of dried blood in magical curses had been a real practice among medieval "Ashkenazi extremists", but that this was unrelated to the accusation of ritual murder which was the central claim of blood libel.〔
==Biography==
Ariel Toaff is the son of Elio Toaff, late former " TITLE="Chief Rabbi of Rome.
Among his works are ''The Jews in Medieval Assisi 1305-1487: A social and economic history of a small Jewish community'' (1979); ''Il vino e la carne. Una comunità ebraica nel Medioevo'' (''Wine and Meat. A Jewish Community in the Middle Ages'', 1989); ''Mostri giudei. L'immaginario ebraico dal Medioevo alla prima età moderna'' ("Jewish Monsters. The Jewish Imaginary from the Middle Ages to the Early Modern Era", 1996); and ''Mangiare alla giudia. La cucina ebraica in Italia dal Rinascimento all'età moderna'' (''Eating Jewish style. Jewish Cooking in Italy from the Renaissance to the Modern Age'', 2000).
">Chief Rabbi of Rome.
Among his works are ''The Jews in Medieval Assisi 1305-1487: A social and economic history of a small Jewish community'' (1979); ''Il vino e la carne. Una comunità ebraica nel Medioevo'' (''Wine and Meat. A Jewish Community in the Middle Ages'', 1989); ''Mostri giudei. L'immaginario ebraico dal Medioevo alla prima età moderna'' ("Jewish Monsters. The Jewish Imaginary from the Middle Ages to the Early Modern Era", 1996); and ''Mangiare alla giudia. La cucina ebraica in Italia dal Rinascimento all'età moderna'' (''Eating Jewish style. Jewish Cooking in Italy from the Renaissance to the Modern Age'', 2000).
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