Bread, Body, Spirit: Finding the Sacred in Food

by Alice Peck (Editor)

Overview

"How can we find what is sublime in our everyday encounters with food? Where is God in the supermarket? Can we see the holy in a strawberry?"
—from the Introduction

Food plays a remarkable role in the daily routine of our lives. Whether we make time to eat with our families, or hit the drive-through on the way to doing something else, food and how we approach it has the extraordinary power to unite us with others and nurture our connection to the Divine.

Provocative and insightful, the eclectic and beautiful pieces in this book will open your eyes to the awe-inspiring link between nourishment and nirvana. Drawing from many faith traditions and backgrounds—including Christian, Jewish, Buddhist, Muslim, Hindu, Native American and Sikh—the words in this volume paint a glorious picture of the sanctity waiting to be discovered in a thing so simple—and yet so divine—as food.

Contributors:

Diana Abu-Jaber • Diane Ackerman • Rabi'a al-'Adawiyya • Barbara Tanner Angell • Geoffrey Shugen Arnold, Sensei • The Rev. Jennifer Baskerville-Burrows • Michael Benedikt • Wendell Berry • Brother Lawrence • Edward Espe Brown • Martin Buber •Elias Canetti • Lynn L. Caruso • Joan Chittister, OSB • Laurie Colwin • Amanda Cook • Mary Beth Crain • Lama Surya Das • Ram Dass • Marc David • Zen Master Eihei Dogen • Meister Eckhart • Rick Fields • Betty Fussell • Kahlil Gibran • Bernard Glassman • Jane Goodall • Julia S. Kasdorf • Karyn D. Kedar • Haven Kimmel • Barbara Kingsolver • Jacqueline Kramer • Rabbi Irwin Kula • Julius Lester • Alison Luterman • Jalal ad-Din ar-Rumi • Sister Miriam Therese MacGillis • J. B. MacKinnon • Sara Miles • Helen Nearing • Bich Minh Nguyen • Vanessa L. Ochs • Mary Oliver • Mary Rose O’Reilley • Grace Paley • Lawrence Raab • Omid Safi • Sri Guru Granth Sahib Ji • Rabbi Zalman M. Schachter-Shalomi • Lynne Meredith Schreiber • Rabbi Rami Shapiro • Guru Gobind Singh • Alisa Smith • Daisetz Teitaro Suzuki • Jessica Swift • Nancy Willard • Kristen Wolf

Product Details

ISBN-13:	9781594732423
Publisher:	TURNER PUB CO
Publication date:	05/01/2008
Pages:	224
Product dimensions:	5.90(w) x 8.90(h) x 0.60(d)

About the Author

Alice Peck is an innovative editor and writer. She serves as a consultant to many published authors and produced screenwriters. She spent years writing, developing and acquiring material for broadcast and cable television as well as feature films before devoting herself to writing and editing books.

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Table of Contents

Introduction

Part One: The Garden
ACTS OF FAITH
Jalal ad-Din ar-Rumi
The Blossom Gives Way to the Fruit
Meister Eckhart
The Seed of God
Sister Miriam Therese MacGillis
Food as Sacrament
The Rev. Jennifer Baskerville-Burrows
Lemon Love
Alison Luterman
Every Piece of Fruit
Kahlil Gibran
Speak to Us of Eating and Drinking

Part Two: Fish, Fowl, Flesh
ACKNOWLEDGING RESPONSIBILITY
A Native American Blessing
Sacrifice
From the Taittiriya Upanishad
Cycle
Nancy Willard
A Wreath to the Fish
Betty Fussell
On Murdering Eels and Laundering Swine
Rabbi Zalman M. Schachter-Shalomi
Are They Kosher?
Barbara Kingsolver
Free Breakfast
Jane Goodall
Tale of the Giveaway Buffalo
Matthew 26:26
Blessing
Michael Benedikt
The Beef Epitaph
Barbara Tanner Angell
Deer Season

Part Three: Cooking
TAKING ACTION
Edward Espe Brown
How Could I Have Ever Known It Would Be Like This?
Julius Lester
Braiding Challah
Mary Beth Crain
Food and God: Cooking as a Spiritual Calling
Lama Surya Das
Keep Cooking
Bernard Glassman and Rick Fields
Flour, Water, and Determination

Part Four: Serving
NURTURING
Buddhist Meal Gatha
Martin Buber
His Table an Altar
Brother Lawrence
Love Is Everything
Guru Gobind Singh
To Feed a Hungry Mouth Is to Feed the Guru
Diane Ackerman
Accepting
Zen Master Eihei Dogen
How to Share All Offerings
Jacqueline Kramer
Warm Sweet Milk
Amanda Cook
Sugar-Frosted Memories

Part Five: Eating
BEING PRESENT
Karyn D. Kedar
There Is Nothing More Profound
Julia S. Kasdorf
Onion, Fruit of Grace
Wendell Berry
The Pleasures of Eating
Marc David
How We Eat
Geoffrey Shugen Arnold, Sensei
Just Enough
Bich Minh Nguyen
The Plum's Eye

Part Six: Fasts
LETTING GO
Omid Safi
Ramadan, Date Omelets, and Global Compassion
Rabbi Irwin Kula and Vanessa L. Ochs
A Meditation on Fasting
Ram Dass
Stuffing Our Egos
Helen Nearing
Casting Off His Body
Rabi’a al-'Adawiyya
Miracle Onion
Jessica Swift
I Can Eat Chocolate for Breakfast

Part Seven: Feasts
REAPING
Rabbi Rami Shapiro
Heaven and Hell
Diana Abu-Jaber
I’ve Heard Angels at Dinner
Lynne Meredith Schreiber
Inheriting the Earth
Mary Rose O’Reilley
Key Lime Pie
Joan Chittister, OSB
Table Fellowship

Part Eight: Compost
NO BEGINNING AND NO END
The Qur’an 6:141
He Does Not Love the Wasters
Daisetz Teitaro Suzuki
A Worm in the Rice
Taittiriya Upanishad Part III
Food Is God
Kristen Wolf
The Parable of the Squash
Haven Kimmel
Diner
Alisa Smith and J. B. MacKinnon
One Beautiful Meal

Part Nine: Grace
COMMUNION
Sri Guru Granth Sahib Ji
The Path
Laurie Colwin
Feeding the Multitudes
Lawrence Raab
Since You Asked
Elias Canetti
Potlatch
Lynn L. Caruso
Communion
Sara Miles
Crossing II
Grace Paley
Peacemeal
Mary Oliver
Rice

Ways to Share Your Meal
Acknowledgments
Credits
About the Contributors

Editorial Reviews

Have you ever had a meal that completely transcended the food—one that perhaps even bordered on a spiritual experience? What was it about that meal that blurred the lines between sacred and every day? Was it the beauty of the food itself? The fractal swirls of color and texture in a sliced onion or beet? Was it a meal where the food served as a ritual extension of a holiday, like dipping warm challah into salt or honey on Shabbat? Or was it the company and conversation that heightened the meal to the next level?

These are the questions asked in Alice Peck's new interfaith food anthology, Bread, Body, Spirit.

As someone who majored in Environmental Studies with a focus on Religion (yay, Middlebury!), I've read more than my fair share of self-indulgent, eco-spiritual anthologies. Granted I loved them, but if I wasn’t entrenched in that world, they would have completely bored me. With an eye for emotion over academia and a collection of powerhouse contributors like Barbara Kingsolver, Wendell Berry, Thich Nhat Hahn and Rabbi Zalman Schachter-Shalomi, Bread, Body, Spirit offers a completely accessible and engaging set of short stories, poems and religious texts that made me laugh and feel well equipped with "Torah" to bring to my own dinner table.

Hazon: The Jew and The Carrot Blog - Leah Koenig

After the grueling work of hunting and gathering, small groups of humans sat together around a roaring fire. They shared food and stories, developing unity and group spirit. Food was survival and community, and the people knew where the food came from and the effort it took to get it home. Today, in the world of vending machines, instant pudding and microwave meals, things often aren't as clear. Peck, whose other anthology, Next to Godliness: Finding the Sacred in Housekeeping, has gathered articles, poems and essays from publications throughout the world that center on how people honor the act of growing, preparing, eating or abstaining from food. Memoirist and food writer Betty Fussell describes battling a live eel that has a Rasputinlike will to live. Essayist Alison Luterman considers how " every strawberry she had ever eaten had been picked by calloused human hands." Islamic studies professor, Omid Safi, reminisces about the gooey, sweet, date omelets his mother rose early to cook on Ramadan mornings to fortify the family before the day-long fast. Each section of the book is a meditation focused on the different facets of gardening, feasting, fasting, serving, cooking, eating, composting and being grateful.

cosmik-debris.net Blog

A Buddhist master had a cook who was a simple man. One day, the cook burned his hand while preparing a meal and suddenly achieved the Buddhist goal of enlightenment, as the nature of all existence became clear to him. Excited, he asked the master what he should do next.

"Keep cooking," came the answer.

The story comes from Tibetan lamas by way of Lama Surya Das, a Buddhist teacher and author in Cambridge, who values its elemental wisdom: You don't need a house of worship to encounter the spiritual; it's found in the pattern of daily living, such as cooking the food we need. (Emily Dickinson made the same point in a poem, though not about food, that Das likes to cite: "Some keep the Sabbath going to Church / I keep it, staying at Home / With a bobolink for a Chorister / And an Orchard, for a Dome.")

The story of the cook is Das's contribution in a forthcoming anthology, Bread, Body, Spirit, which draws on numerous traditions and their takes on eating. Explaining the motivation behind the volume, editor Alice Peck, writes in the introduction: "Everybody needs to eat, to be nourished. It's simple. It's unending. Food presents us with a vast opportunity: through our experiences of food we can sustain a constant connection to the Sacred that pervades our lives."

Glimpsing the divine in a hot dog won't surprise devout believers who say grace before every meal; gratitude for plenty in a world where many starve is a recognition of blessing. Yet Bread, Body, Spirit includes contributions from outside organized religion. "Since You Asked," a poem by Williams College English professor Lawrence Raab, comes from the pen of a self-described agnostic.

The poem ponders an imaginary dinner attended by "everyone you expected, then others as well: / friends who never became your friends, / the women you didn't marry, all their children. / And the dead—I didn't tell you / but they're always included in these gatherings."

Reached on his cellphone during what Dickinson might call a moment of mundane spirituality, walking his dog, Raab says that as a nonbeliever, "what's sacred [in the poem] would be the communion of one's self and one's family and friends, extended imaginarily outward" to include phantoms from an existence that might have been. The only overt reference to religion and food in this particular poem is a playful mention about multiplying "wine and chickens." Tweaking the Christian story of Jesus multiplying the loaves and fish was a bit of "sly humor" aimed at his Jewish brother-in-law, Raab explains.

The spiritual backgrounds of the contributors are as diverse as cuisine. Das's biography, for example, contains as much kosher as karma. Born Jeffrey Miller in Brooklyn 57 years ago and bar mitzvahed on Long Island, he quips that he's "Jewish on my parents' side." Study and tragic experience (he knew one of the students shot by National Guardsmen at Kent State in 1970) drew him to Eastern religions, and he became a Buddhist.

Julius Lester is the son of a Methodist minister who found Judaism in midlife. His essay in the book, "Braiding Challah," describes how he used to bake the Shabbat (Sabbath) bread on Fridays. A retired academic who lives in Belchertown, Lester had been intrigued by Judaism since learning as a boy that his maternal great-grandfather was Jewish. As an adult, he had a vision in which he was Jewish and happy. He converted in the early 1980s.

His essay highlights one of the many ritualized uses to which religions put food. "Cooking for Shabbat each week," Lester writes, "I am becoming a part of the Jewish people. Every dish I cook has been cooked and eaten on Shabbat for centuries." But it's his second sentence that leaps at a reader: "Judaism is not in the knowing; it is in the physicality of doing."

Downplaying knowledge seems an odd stance for an intellectual writing about an intellectually storied religion. Yet in an interview, Lester noted that Jewish ethical teaching stresses mitzvot, the commandments to moral conduct.

His is also one of the more mouth-watering entries in the book. "I especially like the Sephardic dishes like fassoulia, a simple but delicious stew of beef, green beans and pearl onions, or lamb tangine, a lamb stew with prunes and almonds."

The Boston Globe - Rich Barlow