Religion, Food, and Eating in North America

Religion, Food, and Eating in North America

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Product Details

ISBN-13: 9780231537315
Publisher: Columbia University Press
Publication date: 03/11/2014
Series: Arts and Traditions of the Table: Perspectives on Culinary History
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 384
File size: 8 MB

About the Author

Benjamin E. Zeller is assistant professor of religion at Lake Forest College. He is the author of Prophets and Protons: New Religious Movements and Science in Late Twentieth-Century America.

Marie W. Dallam is assistant professor of religion and culture at the Joe C. and Carole Kerr McClendon Honors College at the University of Oklahoma. She is the author of Daddy Grace: A Celebrity Preacher and His House of Prayer.

Reid L. Neilson is the managing director of the Church History Department of the Church of Jesus Christ of Latter-Day Saints. He is the author of Exhibiting Mormonism: The Latter-day Saints and the 1893 Chicago World's Fair and Early Mormon Missionary Activities in Japan, 1901–1924.

Nora Lynne Rubel is associate professor of religion at the University of Rochester. She is the author of Doubting the Devout: The Ultra-Orthodox in the Jewish-American Imagination and the forthcoming Recipes for the Melting Pot: The Life of the Settlement Cookbook.

Table of Contents

Foreword, by Martha L. Finch
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

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