Food, Feasts, and Faith PDF Download

Author: Paul Fieldhouse
Publisher:
ISBN: 9781440846144
Category :
Languages : en
Pages :

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Author: Paul Fieldhouse
Publisher: Bloomsbury Publishing USA
ISBN: 1610694120
Category : Social Science
Languages : en
Pages : 714

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Book Description
An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. Why do Catholics eat fish on Fridays? Why are there retirement homes for aged cows in India? What culture holds ceremonies to welcome the first salmon? More than five billion people worldwide claim a religious identity that shapes the way they think about themselves, how they act, and what they eat. Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions explores how the food we eat every day often serves purposes other than to keep us healthy and stay alive: we eat to express our faith and to adhere to ethnic or cultural traditions that are part of who we are. This book provides readers with an understanding of the rich world of food and faith. It contains more than 200 alphabetically arranged entries that describe the beliefs and customs of well-established major world religions and sects as well as those of smaller faith communities and new religious movements. The entries cover topics such as religious food rules, religious festivals and symbolic foods, and vegetarianism and veganism, as well as general themes such as rites of passage, social justice, hospitality, and compassion. Each entry on religion explains what the religious dietary laws and guidelines are and how these were interpreted and put into practice historically and in modern settings. The coverage also includes important festivals and feast days as well as significant religious figures and organizations. Additionally, some 160 sidebars provide examples and more detailed information as well as fun facts.

Author: Ken Albala
Publisher: Columbia University Press
ISBN: 0231520794
Category : Cooking
Languages : en
Pages : 274

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Book Description
Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure. Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the fourteenth century, the Reformation ideology of fasting and its resulting sanctions against sumptuous eating, the gender and racial politics of sacramental food production in colonial America, and the struggle to define "enlightened" Lenten dietary restrictions in early modern France. Essays on the nineteenth century explore the religious implications of wheat growing and breadmaking among New Zealand's Maori population and the revival of the Agape meal, or love feast, among American brethren in Christ Church. Twentieth-century topics include the metaphysical significance of vegetarianism, the function of diet in Greek Orthodoxy, American Christian weight loss programs, and the practice of silent eating rituals among English Benedictine monks. Two introductory essays detail the key themes tying these essays together and survey food's role in developing and disseminating the teachings of Christianity, not to mention providing a tangible experience of faith.

Author: Paul Fieldhouse
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Social Science
Languages : en
Pages : 676

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Book Description
An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. Why do Catholics eat fish on Fridays? Why are there retirement homes for aged cows in India? What culture holds ceremonies to welcome the first salmon? More than five billion people worldwide claim a religious identity that shapes the way they think about themselves, how they act, and what they eat. Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions explores how the food we eat every day often serves purposes other than to keep us healthy and stay alive: we eat to express our faith and to adhere to ethnic or cultural traditions that are part of who we are. This book provides readers with an understanding of the rich world of food and faith. It contains more than 200 alphabetically arranged entries that describe the beliefs and customs of well-established major world religions and sects as well as those of smaller faith communities and new religious movements. The entries cover topics such as religious food rules, religious festivals and symbolic foods, and vegetarianism and veganism, as well as general themes such as rites of passage, social justice, hospitality, and compassion. Each entry on religion explains what the religious dietary laws and guidelines are and how these were interpreted and put into practice historically and in modern settings. The coverage also includes important festivals and feast days as well as significant religious figures and organizations. Additionally, some 160 sidebars provide examples and more detailed information as well as fun facts.

Author: Caroline Walker Bynum
Publisher: Univ of California Press
ISBN: 0520908783
Category : History
Languages : en
Pages : 496

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Book Description
In the period between 1200 and 1500 in western Europe, a number of religious women gained widespread veneration and even canonization as saints for their extraordinary devotion to the Christian eucharist, supernatural multiplications of food and drink, and miracles of bodily manipulation, including stigmata and inedia (living without eating). The occurrence of such phenomena sheds much light on the nature of medieval society and medieval religion. It also forms a chapter in the history of women. Previous scholars have occasionally noted the various phenomena in isolation from each other and have sometimes applied modern medical or psychological theories to them. Using materials based on saints' lives and the religious and mystical writings of medieval women and men, Caroline Walker Bynum uncovers the pattern lying behind these aspects of women's religiosity and behind the fascination men and women felt for such miracles and devotional practices. She argues that food lies at the heart of much of women's piety. Women renounced ordinary food through fasting in order to prepare for receiving extraordinary food in the eucharist. They also offered themselves as food in miracles of feeding and bodily manipulation. Providing both functionalist and phenomenological explanations, Bynum explores the ways in which food practices enabled women to exert control within the family and to define their religious vocations. She also describes what women meant by seeing their own bodies and God's body as food and what men meant when they too associated women with food and flesh. The author's interpretation of women's piety offers a new view of the nature of medieval asceticism and, drawing upon both anthropology and feminist theory, she illuminates the distinctive features of women's use of symbols. Rejecting presentist interpretations of women as exploited or masochistic, she shows the power and creativity of women's writing and women's lives.

Author: Douglas E. Neel
Publisher: Rowman & Littlefield
ISBN: 144221290X
Category : Cooking
Languages : en
Pages : 273

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Book Description
The New Testament is filled with stories of Jesus eating with people--from extravagant wedding banquets to simple meals of loaves and fishes. The Food and Feasts of Jesus offers a new perspective on life in biblical times by taking readers inside these meals. Food production and distribution impacted all aspects of ancient life, including the teachings of Jesus. From elaborate holiday feasts to a simple farmer's lunch, the book explores the significance of various meals, discusses key ingredients, places food within the socioeconomic conditions of the time, and offers accessible recipes for readers to make their own tastes of the first century. Ideal for individual reading or group study, this book opens a window into the tumultuous world of the first century and invites readers to smell, touch, and taste the era's food.

Author: Evelyn Vitz
Publisher: Ignatius Press
ISBN: 1681490056
Category : Cooking
Languages : en
Pages : 308

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Book Description
An ideal Christmas, birthday or shower present! A Continual Feast continues online! to follow the blog. A cookbook full of wonderful recipes and ideas drawn from throughout the Christian tradition, with suggestions about when, and why, these dishes might be served. It contains more than 275 recipes with which to celebrate all the holidays throughout the Christian year, as well as the many shared rituals that strengthen family bonds and enrich the significance of the day to day events of our lives. How these rituals, rites and feasts came about, how they are celebrated around the world, and how you can bring them into your home are described every step of the way. Includes wonderful illustrations. A Continual Feast brings new meaning to "breaking bread together." A book to cook from and learn from, it includes: menus for holidays and every day recipes for all occasions from church picnics and Sunday suppers to birthdays, namedays, confirmations, and baptisms; wonderful cooking projects for children; recipes for Christmas giving; thoughtful suggestions on taking food to others; customs associated with many great Christian holidays from Advent through Pentecost as well as various saints days around the world; traditional meanings associated with particular foods; tips on fasting and abstinence; recipes that incorporate leftovers; quotations from the Bible and various theological and gastronomic sources; many recipes of varied ethnic origins; a wealth of Christian history and thought.

Author: Shoba Narayan
Publisher:
ISBN: 9789353579036
Category : Faith
Languages : en
Pages : 0

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Author: Tom Boylston
Publisher: Univ of California Press
ISBN: 0520968972
Category : Social Science
Languages : en
Pages : 194

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Book Description
At publication date, a free ebook version of this title will be available through Luminos, University of California Press’s Open Access publishing program. Visit www.luminosoa.org to learn more. The Stranger at the Feast is a pathbreaking ethnographic study of one of the world’s oldest and least-understood religious traditions. Based on long-term ethnographic research on the Zege peninsula in northern Ethiopia, the author tells the story of how people have understood large-scale religious change by following local transformations in hospitality, ritual prohibition, and feeding practices. Ethiopia has undergone radical upheaval in the transition from the imperial era of Haile Selassie to the modern secular state, but the secularization of the state has been met with the widespread revival of popular religious practice. For Orthodox Christians in Zege, everything that matters about religion comes back to how one eats and fasts with others. Boylston shows how practices of feeding and avoidance have remained central even as their meaning and purpose has dramatically changed: from a means of marking class distinctions within Orthodox society, to a marker of the difference between Orthodox Christians and other religions within the contemporary Ethiopian state.

Author: Douglas E. Neel
Publisher: Rowman & Littlefield Publishers
ISBN: 1442212926
Category : Religion
Languages : en
Pages : 273

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Book Description
The New Testament is filled with stories of Jesus eating with people—from extravagant wedding banquets to simple meals of loaves and fishes. The Food and Feasts of Jesus offers a new perspective on life in biblical times by taking readers inside these meals. Food production and distribution impacted all aspects of ancient life, including the teachings of Jesus. From elaborate holiday feasts to a simple farmer’s lunch, the book explores the significance of various meals, discusses key ingredients, places food within the socioeconomic conditions of the time, and offers accessible recipes for readers to make their own tastes of the first century. Ideal for individual reading or group study, this book opens a window into the tumultuous world of the first century and invites readers to smell, touch, and taste the era’s food.