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The co-op bookstore for avid readers
Holy Food: Recipes and Foodways from Cults, Communes, and New Religious Movements
Does God have a recipe? Holy Food explores the influence of new and unorthodox beliefs on modern American food.
Religious beliefs have been the source of food "rules" since Pythagoras told his followers not to eat beans (they contain souls), Kosher and Halal rules forbade the shrimp cocktail (shellfish are scavengers, or maybe G-d just said "no"), and a long-ago Pope forbade Catholics to eat meat on Fridays (one should fast to atone for committed sins). In America, where the freedom to believe whatever you want and worship the god of not only of your own choice but of your own making embraced old traditions and invented new ones.
Holy Food looks at how the explosion of new religious movements since the Great Awakening birthed a cottage industry of food fads that gained mainstream acceptance. And at the obscure sects and non-religious communities of the 20th Century that dabbled in vague spirituality that used food to both entice and control followers. Ward skillfully navigates between her vast cookbook collection, academic texts, and interviews to make sharp observations and new insights in this highly readable journey through the American kitchen.
Included are examples of rare cookbooks, interviews, and updated versions of holy recipes, and a lively narrative that weaves it all together.
Book Details
- Publisher: Process
- Publish Date: Jan 22nd, 2022
- Pages: 240
- Language: English
- Edition: undefined - undefined
- Dimensions: 0.00in - 0.00in - 0.00in - 0.00lb
- EAN: 9781934170861
- Categories: • History• Essays & Narratives• Agriculture & Food (see also Political Science - Public Poli
About the Author
Ward, Christina: - Christina Ward is a food historian and writer. She was recently featured in Padma Lakshmi's new television series exploring immigrant foodways, "Taste the Nation." Her second book released in January of 2019, American Advertising Cookbooks-How Corporations Taught Us To Love, Spam, Bananas, and Jell-O earned positive notice from Florence Fabricant in the New York Times, Christopher Kimball of Milk Street Radio, and numerous other journalists and readers. Her 2017 publication, Preservation-The Art and Science of Canning, Fermentation, and Dehydration, explores the history and science of food preservation while sharing 100 fool-proof recipes that make the science real. She has contributed to Serious Eats, Edible Milwaukee, The Wall Street Journal, and The Milwaukee Journal/Sentinel.
Christina, despite klutziness, is often found in classrooms and community kitchens with sharp knives and spilling vinegar into unsuspecting handbags while wildly gesticulating as she teaches folks how to make perfect pickles. She makes regular guest food expert on Fox6 News Real Milwaukee television program and on public radio stations across the United States.
Christina can trace her Milwaukee and Wisconsin roots to the early 1800s. Her love of history comes from her father, who instilled the idea that we are all manifestations of our ancestors. She prides herself on having a hungry mind interested in learning about people, the foods they eat, and the stories that arise from that convergence.
Christina, despite klutziness, is often found in classrooms and community kitchens with sharp knives and spilling vinegar into unsuspecting handbags while wildly gesticulating as she teaches folks how to make perfect pickles. She makes regular guest food expert on Fox6 News Real Milwaukee television program and on public radio stations across the United States.
Christina can trace her Milwaukee and Wisconsin roots to the early 1800s. Her love of history comes from her father, who instilled the idea that we are all manifestations of our ancestors. She prides herself on having a hungry mind interested in learning about people, the foods they eat, and the stories that arise from that convergence.
Praise for this book
Preservation--The Art and Science of Canning, Fermentation, and Dehydration The book is flawlessly arranged, with careful summaries of the material and cautionary tales: After all, we are dealing here with matters of potential sickness, life and death. But the reader never feels daunted - preservation is a social process, like all labor, and Ms. Ward gives you the confidence to begin with the clearest possible step-by-step instructions. And it is also a very funny book. Even if you never pickle a single tomato, Preservation not only preserves the mind but spikes it with a healthy dose of vinegar and the sweetness of a nightjar's song."
American Advertising CookbooksAs disturbing as it is entertaining, this exploration of how corporate America hijacked 20th century kitchens is lousy with hilariously outmoded images and slogans. It's the talk at every gathering on the East End these days.
American Advertising Cookbooks: A photograph of a luncheon-meat salad mold is scarcely more horrifying than the details that led to the creation of the dish. There is much to learn in this book.--Florence Fabricant "New York Times"
American Advertising CookbooksIf the mind-blowing plethora of elegant and fastidiously researched recipes, adverts and book covers seems odd or silly to a reader, they are clearly not looking at what a quality piece of literature this book is. Ward's thorough research, accessible discussions on colonialism, Puritan and Calvinist practices, racism as a marketing ploy (Aunt Jemima, Uncle Ben anyone?), and the Christian Missionary connection to, well, fruit make American Advertising Cookbooks: How Corporations Taught Us to Love Spam, Bananas and Jell-O a necessary addition to anyone's library who is interested in food, US history, social politics or simply a damn good book.
With its deeply researched advice, some historical background about food preservation and recipes―from garlic jelly and mak kimchi to spicy Guinness Stout mustard and green tomato pie filling― Preservation is a treasure.
American Advertising Cookbooks "A photograph of a luncheon-meat salad mold is scarcely more horrifying than the details that led to the creation of the dish. There is much to learn in this book.