Sacred Food: Cooking for Spiritual Nourishment

Sacred Food: Cooking for Spiritual Nourishment

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by Elisabeth Luard
     
 

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Food nourishes our souls and is a vital part of our religious ceremonies and secular celebrations. Sacred Food explores the dishes that are traditionally served at significant moments in human life—birth, puberty, courtship, betrothal and marriage, death, burial, and remembrance—and explains why and how we celebrate with food. More than 40 recipesSee more details below

Overview

Food nourishes our souls and is a vital part of our religious ceremonies and secular celebrations. Sacred Food explores the dishes that are traditionally served at significant moments in human life—birth, puberty, courtship, betrothal and marriage, death, burial, and remembrance—and explains why and how we celebrate with food. More than 40 recipes include pan de muertos, prepared for the Mexican Day of the Dead; piroshki from Slovakia, to celebrate the birth of a baby; cassava with chili and peanuts, to mark an African girl’s coming-of-age; and the honey cake, prepared for a Turkish wedding feast. One hundred stunning images bring to life a wealth of recipes and myriad cultures including those of Mexico, Japan, Spain, Italy, Indonesia, North America, the Middle East, Germany, Scandinavia, and Britain.

Editorial Reviews

New York Times Book Review
Offers a lovely hodgepodge of holiday food rituals from around the globe, connecting them first to the agricultural calendar and then to mythology and religion.
Corby Kummer
At a time when even the most devoutly unobservant are thinking about religion, Sacred Food comes as a reminder of the spiritual dimension in the everyday -- specifically, the cross-cultural communion through foods we share.
New York Times
Robert Rasteli
It will astound and astonish you, not only for the simple beauty of it, but also for the amount of research that must have gone into the book to achieve a stunning result.....Chapters read like life itself.
The Star-Ledger
William Rice
Luard presents it in a down-to-earth yet scholarly tone.
Chicago Tribune
Myrna Collins
Fascinating....Sacred Food reaches beyond being a cookbook to foods foundation in the life of the spirit.
The Post-Crescent
Marilynn Marter
Sacred Food provides a fascinating look at these traditions world-wide with clear, detailed recipes.
The Philadelphia Enquirer
Lisa Mohr
For gourmets or anyone who longs to celebrate food and life, Sacred Food will delight, educate, inspire and feed the soul.
The Dispatch/The Rock Island Argus
Claudia Conlon
The recipes are wonderful.
The Wine News
Jane Hearne
It is, quite simply, a feast for the senses.
The Johnson City Press
Salikoko S. Mufwene
I highly recommend the book for a class.
Journal of Pidgin and Creole Languages
Cookbook Digest
Elizabeth Luard . . . has used her lively intelligence and wide experience to write a book that is perhaps more ethnogastronomy than cookbook.
Suite101.com
This book is essential reading for those with an interest in food history.
Gourmet Magazine
Splendidly written, lavishly illustrated . . . Luard's passionate interest enlivens every page.
Vancouver Sun
A beautiful collection

Product Details

ISBN-13:
9781556523939
Publisher:
Chicago Review Press, Incorporated
Publication date:
10/01/2001
Edition description:
1st U.S. Edition
Pages:
256
Product dimensions:
11.00(w) x 9.00(h) x 0.96(d)

Meet the Author

Elisabeth Luard is an award-winning food writer and author of The Old World Kitchen: The Rich Tradition of European Peasant Cookery, (nominated for the James Beard Award), The Flavours of Adnalucia (winner of the 1992 Glenfiddich Food Book fo the Year Award) and Saffron & Sunshine: Tapas, Mezze, and Antipasti, (winner of the 2001 Glenfiddich Food Book of the Year Award). She is a regular contributor to Gourmet magazine.

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