Religion, Food, and Eating in North America

Benjamin E. Zeller is assistant professor of religion at Lake Forest College. He is the author of Prophets and Protons: New Religious Movements and Science in Late Twentieth-Century America. Marie W. Dallam is assistant professor of religion and culture at the Joe C. and Carole Kerr McClendon Honors College at the University of Oklahoma. She is the author of Daddy Grace: A Celebrity Preacher and His House of Prayer. Reid L. Neilson is the managing director of the Church History Department of the Church of Jesus Christ of Latter-Day Saints. He is the author of Exhibiting Mormonism: The Latter-day Saints and the 1893 Chicago World's Fair and Early Mormon Missionary Activities in Japan, 1901-1924. Nora Lynne Rubel is associate professor of religion at the University of Rochester. She is the author of Doubting the Devout: The Ultra-Orthodox in the Jewish-American Imagination and the forthcoming Recipes for the Melting Pot: The Life of the Settlement Cookbook.

• Foreword, by Martha L. Finch Acknowledgments Introduction: Religion, Food, and Eating, by Marie W. Dallam Part 1: Theological Foodways 1. Dynamics of Christian Dietary Abstinence, by David Grumett 2. "Join Us! Come, Eat!": Vegetarianism in the Formative Period of the Seventh-day Adventists and the Unity School of Christianity, by Jeremy Rapport 3. "And as We Dine, We Sing and Praise God": Father and Mother Divine's Theologies of Food, by Leonard Norman Primiano 4. Hallelujah Acres: Christian Raw Foods and the Quest for Health, by Annie Blazer Part 2: Identity Foodways 5. Draydel Salad: The Serious Business of Jewish Food and Fun in the 1950s, by Rachel Gross 6. Salmon as Sacrament: First Salmon Ceremonies in the Pacific Northwest, by Suzanne Crawford O'Brien 7. An Unusual Feast: Gumbo and the Complex Brew of Black Religion, by Derek S. Hicks 8. "I Chose Judaism but Christmas Cookies Chose Me": Food, Identity, and Familial Religious Practice in Christian/Jewish Blended Families, by Samira K. Mehta Part 3: Negotiated Foodways 9. Crystallizing Subjectivities in the African Diaspora: Sugar, Honey, and the Gods of Afro-Cuban Lucumi, by Elizabeth Perez 10. Good to Eat: Culinary Priorities in the Nation of Islam and Latter-day Saint Church, by Kate Holbrook 11. Mindful Eating: American Buddhists and Worldly Benefits, by Jeff Wilson 12. The Feast at the End of the Fast: The Evolution of an American Jewish Ritual, by Nora L. Rubel Part 4: Activist Foodways 13. Koinonia Partners: A Demonstration Plot for Food, Fellowship, and Sustainability, by Todd LeVasseur 14. Refreshing the Concept of Halal Meat: Resistance and Religiosity in Chicago's Taqwa Eco-Food Cooperative, by Sarah E. Robinson 15. Quasi-religious American Foodways: The Cases of Vegetarianism and Locavorism, by Benjamin E. Zeller Selected Bibliography on Religion and Food List of Contributors Index

A welcome addition to the literature on food and religion. No other work compares with it. -- Ken Albala, coeditor of Food and Faith in Christian Culture Fresh and mature fare that nurtures not only our understanding of foodways but also of American religion and the wider study of religions. -- Charles Wallace, Willamette University From a Georgia farm to the salmon runs of the Pacific Northwest, from Sylvester Graham to hip vegans, Americans draw tight links between their food and their faith. These essays investigate a broad set of religious traditions, and the results are theoretically rich yet accessible to nonspecialists. The volume helps us think about what it means to be American, as well as what it means to be religious, and forces us to broaden our definition of religion, with implications for health, commerce, and the environment. -- Daniel Sack, author of Whitebread Protestants: Food and Religion in American Culture An excellent introduction to this growing area of inquiry, and one that will undoubtedly serve as a foundation for future scholarship. Food, Culture & Society