Religion, Food, and Eating in North America (Arts and Traditions of the Table: Perspectives on Culinary History)
Benjamin E. Zeller
Language: English
Pages: 376
ISBN: 0231160313
Format: PDF / Kindle (mobi) / ePub
The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality.
Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.
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Population has specific worldly concerns: healthy relationships in the family, balanced living that doesn’t harm the environment, management of work-related stress, and individual fulfillment. Buddhism is being marshaled to assist in the achievement of all these concerns. But there is one aspect of American culture that looms even larger than the others, one that is a veritable obsession for white Buddhists and their fellow travelers: food, eating, weight, and diet. These practitioners are part.
The fields and campus of the community’s four hundred–plus acres. Permaculture is a system of sustainable farming created in the 1970s by the Australians Bill Mollison and David Holmgren at their ecovillage, Crystal Waters. The two began to host permaculture trainings and workshop so that now there is an international network of permaculture practitioners, teachers, and publications. Owing to the influence and groundwork (both literal and figurative) of Bob Burns, quite a few members of.
Islam: A Search for a New Ummah (New York: Columbia University Press, 2004), 5–6. 4. Agricultural environmental thought has a complex history, from Rachel Carson to Raj Patel and beyond. Rachel Carson, Silent Spring (Boston: Houghton Mifflin, 1962); Raj Patel, Stuff ed and Starved: The Hidden Battle for the World Food System (Brooklyn: Melville House, 2007). 5. The word zabiha derives from the verb to slaughter, dhabaha or zabaha. Single Arabic terms consistently have multiple spellings in.
More, and when the first white men sailed up the Squamish in their big boats, the tribe was strong and numerous again.”40 The story provides a powerful illustration of the interdependence of Coast Salish people and salmon: when the people starve, salmon starve; when salmon have smallpox-like symptoms, the people share them as well. The survival of each depends on the other. In a similar fashion, Coast Salish and salmon both need intact ecosystems: salmon have not only been “the mainstay of their.
Known in the 1960s as “soul food.” Soul food is a fluid category, overlapping with the idea of southern food. When the Black Power movement brought the phrase to popular awareness in the 1960s, restaurants began serving soul food that others deemed simply southern. For example, in an essay for the November 3, 1968, issue of the New York Times Magazine, Craig Claiborne reported that displaced southern devotees of soul food found the offerings in New York soul-food restaurants was “more Southern.