Albala / Eden Food and Faith in Christian Culture

1. Auflage 2011
ISBN: 978-0-231-52079-9
Verlag: De Gruyter
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 280 Seiten, Format (B × H): 152 mm x 229 mm

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

No detailed description available for "Food and Faith in Christian Culture".

Autoren/Hrsg.

Albala, Ken

Eden, Trudy

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Religionssoziologie
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft
• Geisteswissenschaften Christentum, Christliche Theologie Christentum/Christliche Theologie Allgemein Christliche Kunst und Kultur
• Geisteswissenschaften Religionswissenschaft Religionswissenschaft Allgemein Religionssoziologie und -psychologie, Spiritualität, Mystik

Inhaltsverzeichnis

Introduction, by Trudy Eden
Historical Background to Food and Christianity, by Ken Albala
1. The Urban Influence: Shopping and Consumption at the Florentine Monastery of Santa Trinità in the Mid-Fourteenth Century, by Salvatore Musumeci
2. The Ideology of Fasting in the Reformation Era, by Ken Albala
3."The Food Police:" Sumptuary Prohibitions on Food in the Reformation, by Johanna B. Moyer
4. Dirty Things: Bread, Maize, Women, and Christian Identity in Sixteenth-Century America, by Heather Martel
5. Enlightened Fasting: Religious Conviction, Scientific Inquiry, and Medical Knowledge in Early Modern France, by Sydney Watts
6. The Sanctity of Bread: Missionaries and the Promotion of Wheat Growing Among the New Zealand Maori, by Hazel Petrie
7. Commensality and Love Feast: The Agape Meal in the Late Nineteenth- and Early Twentieth-Century Brethren in Christ Church, by Heidi Oberholtzer Lee
8. Metaphysics and Meatless Meals: Why Food Mattered When the Mind Was Everything, by Trudy Eden
9. Fasting and Food Habits in the Eastern Orthodox Church, by Antonia-Leda Matalas, Eleni Tourlouki, and Chrystalleni Lazarou
10. Divine Dieting: A Cultural Analysis of Christian Weight Loss Programs, by Samantha Kwan and Christine Sheikh
11. Eating in Silence in an English Benedictine Monastery, by Richard Irvine
Bibliography
Index

Über Autor(innen)

Ken Albala is professor of history at the University of the Pacific. His many books include Eating Right in the Renaissance; The Banquet: Dining in the Great Courts of Late Renaissance Europe; Beans: A History; and The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time. He is also the coeditor of the journal Food Culture and Society, as well as several food series and the Food Cultures of the World Encyclopedia.

Trudy Eden is an associate professor at the University of Northern Iowa and writes about all the many things people do with food. Her other books are The Early American Table: Food and Society in the New World and Cooking in Early America, 1590–1840.