Sacred Food: Cooking for Spiritual Nourishmentby Elisabeth Luard
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.
New York Times
The Philadelphia Enquirer
The Dispatch/The Rock Island Argus
The Wine News
The Johnson City Press
Journal of Pidgin and Creole Languages
- Chicago Review Press, Incorporated
- Publication date:
- Product dimensions:
- 9.04(w) x 10.52(h) x 0.80(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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