Religion, Food, and Eating in North America - Religion and Eating in North America

Papers presented over four years at the Religion, Food, and Eating Seminar at the American Academy of Religion.

List of contents

Foreword, by Martha L. Finch
Acknowledgments
Introduction: Religion, Food, and Eating, by Marie W. Dallam
Part 1: Theological Foodways
1. Dynamics of Christian Dietary Abstinence, by David Grumett
2. "Join Us! Come, Eat!": Vegetarianism in the Formative Period of the Seventh-day Adventists and the Unity School of Christianity, by Jeremy Rapport
3. "And as We Dine, We Sing and Praise God": Father and Mother Divine's Theologies of Food, by Leonard Norman Primiano
4. Hallelujah Acres: Christian Raw Foods and the Quest for Health, by Annie Blazer
Part 2: Identity Foodways
5. Draydel Salad: The Serious Business of Jewish Food and Fun in the 1950s, by Rachel Gross
6. Salmon as Sacrament: First Salmon Ceremonies in the Pacific Northwest, by Suzanne Crawford O'Brien
7. An Unusual Feast: Gumbo and the Complex Brew of Black Religion, by Derek S. Hicks
8. "I Chose Judaism but Christmas Cookies Chose Me": Food, Identity, and Familial Religious Practice in Christian/Jewish Blended Families, by Samira K. Mehta
Part 3: Negotiated Foodways
9. Crystallizing Subjectivities in the African Diaspora: Sugar, Honey, and the Gods of Afro-Cuban Lucumí, by Elizabeth Pérez
10. Good to Eat: Culinary Priorities in the Nation of Islam and Latter-day Saint Church, by Kate Holbrook
11. Mindful Eating: American Buddhists and Worldly Benefits, by Jeff Wilson
12. The Feast at the End of the Fast: The Evolution of an American Jewish Ritual, by Nora L. Rubel
Part 4: Activist Foodways
13. Koinonia Partners: A Demonstration Plot for Food, Fellowship, and Sustainability, by Todd LeVasseur
14. Refreshing the Concept of Halal Meat: Resistance and Religiosity in Chicago's Taqwa Eco-Food Cooperative, by Sarah E. Robinson
15. Quasi-religious American Foodways: The Cases of Vegetarianism and Locavorism, by Benjamin E. Zeller
Selected Bibliography on Religion and Food
List of Contributors
Index

About the author

Edited by Benjamin E. Zeller, Marie W. Dallam, Reid L. Neilson, and Nora L. Rubel. Foreword by Martha L. Finch

Summary

Papers presented over four years at the Religion, Food, and Eating Seminar at the American Academy of Religion.

Product details

• Authors: Benjamin E. Zeller, Benjamin E. (EDT)/ Dallam Zeller, Benjamin E. Dallam Zeller
• Assisted by: Marie W. Dallam (Editor), Dallam Marie W. (Editor), Reid L. Neilson (Editor), Nora L. Rubel (Editor), Benjamin E. Zeller (Editor), Zeller Benjamin E. (Editor), Finch Martha L. (Foreword)
• Publisher: Columbia University Press
• Languages: English
• Product format: Paperback / Softback
• Released: 11.03.2014
• EAN: 9780231160315
• ISBN: 978-0-231-16031-5
• No. of pages: 376
• Series: Arts and Traditions of the Table: Perspectives on Culinary History; Arts and Traditions of the Table: Perspectives on Culinary History
• Subjects: Guides > Food & drink > General, dictionaries, tables; Humanities, art, music > Religion/theology > General, dictionaries; Non-fiction book > Philosophy, religion > Religion: general, reference works; RELIGION / General, RELIGION / Buddhism / Rituals & Practice, RELIGION / Islam / Rituals & Practice, RELIGION / Ethics, comparative religion, RELIGION / Judaism / Rituals & Practice, COOKING / History, RELIGION / Christianity / Seventh-Day Adventist, Religion & beliefs, Religious life and practice, Cultural studies: food and society