Religion, Food, and Eating in North America by Zeller Benjamin -- Read -- Imperial Library of Trantor

Index

Cover Series Page Title Page Copyright Dedication Contents Foreword Acknowledgments Introduction: Religion, Food, and Eating Part 1: Theological Foodways

1. Dynamics of Christian Dietary Abstinence 2. “Join us! Come, Eat!”: Vegetarianism in the Formative Period of the Seventh-Day Adventists and the Unity School of Christianity 3. “And as We Dine, We Sing and Praise God”: Father and Mother Divine’s Theologies of Food 4. Hallelujah Acres: Christian Raw Foods and the Quest for Health

Part 2: Identity Foodways

5. Draydel Salad: The Serious Business of Jewish Food and Fun in the 1950s 6. Salmon as Sacrament: First Salmon Ceremonies in the Pacific Northwest 7. An Unusual Feast: Gumbo and the Complex Brew of Black Religion 8. “I Chose Judaism but Christmas Cookies Chose Me”: Food, Identity, and Familial Religious Practice in Christian/Jewish Blended Families

Part 3: Negotiated Foodways

9. Crystallizing Subjectivities in the African Diaspora: Sugar, Honey, and the Gods of Afro-Cuban Lucumí 10. Good to Eat: Culinary Priorities in the Nation of Islam and the Church of Jesus Christ of Latter-Day Saints 11. Mindful Eating: American Buddhists and Worldly Benefits 12. The Feast at the End of the Fast: The Evolution of an American Jewish Ritual

Part 4: Activist Foodways

13. Koinonia Partners: A Demonstration Plot for Food, Fellowship, and Sustainability 14. Refreshing the Concept of Halal Meat: Resistance and Religiosity in Chicago’s Taqwa Eco-Food Cooperative 15. Quasi-religious American Foodways: The Cases of Vegetarianism and Locavorism

Selected Bibliography on Religion and Food List of Contributors Index Series List

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