Sacred Food
Subtitle: Cooking for Spiritual Nourishment
Edition: 1st U.S. Ed edition
Publisher: Chicago Review Press
Published: October 1, 2001
Language: eng
Format: Hardcover
Number of pages: 256
ISBN-13: 9781556523939
Subjects: General cookery; Spirituality; Religious aspects; Fasts and feasts; Cooking / Wine; Cooking; Sacred meals; History; Cooking / History; Entertaining - General; Food
First sentence: The Cree Indians of Canada, observed the philosopher Claude Levi-Strauss, were in the habit of offering the first fruit of every harvest to the forces of nature, holding the green berries first toward the sun so they might ripen, next toward the thunder so that it might bring rain to make them juicy, and finally toward the earth so that she might bring forth more, and in greater abundance.