Introduction: Religion, Food, and Eating

Chapters in this book

1. Frontmatter i
2. Contents vii
3. Foreword xi
4. Acknowledgments xv
5. Introduction: Religion, Food, and Eating xvii
6. Part One. Theological Foodways
7. 1. Dynamics Of Christian Dietary Abstinence 3
8. 2. “Join Us! Come, Eat!”: Vegetarianism in the Formative Period of the Seventh-Day Adventists and the Unity School of Christianity 23
9. 3. “And as we Dine, we Sing and Praise God”: Father and Mother Divine's Theologies of Food 42
10. 4. Hallelujah Acres: Christian Raw Foods and the Quest for Health 68
11. Part Two. Identity Foodways
12. 5. Draydel Salad: The Serious Business of Jewish Food and Fun in the 1950s 91
13. 6. Salmon As Sacrament: First Salmon Ceremonies in the Pacific Northwest 114
14. 7. An Unusual Feast: Gumbo and the Complex Brew of Black Religion 134
15. 8. “I chose Judaism but Christmas Cookies chose me”: Food, Identity, and Familial Religious Practice in Christian/Jewish Blended Families 154
16. Part Three. Negotiated Foodways
17. 9. Crystallizing Subjectivities in the African Diaspora: Sugar, Honey, and the Gods of Afro-Cuban Lucumí 175
18. 10. Good to Eat: Culinary Priorities in the Nation of Islam and the Church of Jesus Christ of Latter-Day Saints 195
19. 11. Mindful Eating: American Buddhists and Worldly Benefits 214
20. 12. The Feast at the End of the Fast: The Evolution of an American Jewish Ritual 234
21. Part Four. Activist Foodways
22. 13. Koinonia Partners: A Demonstration Plot for Food, Fellowship, and Sustainability 253
23. 14. Refreshing the Concept of Halal Meat: Resistance and Religiosity in Chicago's Taqwa Eco-Food Cooperative 274
24. 15. Quasi-Religious American Foodways: The Cases of Vegetarianism and Locavorism 294
25. Selected Bibliography on Religion and Food 313
26. List of Contributors 319
27. Index 325