Sacred Food
Subtitle: Cooking for Spiritual Nourishment
Publisher: Chicago Review Press
Published: April 1, 2004
Language: eng
Format: Paperback
Number of pages: 256
ISBN-13: 9781556525308
Subjects: National & regional cuisine; Reproduction of artworks; Manners And Customs; Cookery; Cooking / Wine; Cooking; Social Science; History; Cooking / History; Customs & Traditions; General
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.
Description: Food nourishes our souls and plays a vital role in both religious ceremonies and secular celebrations. Sacred Food takes readers on an evocative and personal journey exploring dishes that are traditionally served at significant moment in human life-birth, puberty, courtship, betrothal and marriage, death, and burial and remembrance-and illuminates how and why we celebrate with food. Elisabeth Luard reveals why we bury eggs in bread loves at Easter, bob for apples at Halloween, eat sweet things while courting, and make circular breads and sugared skulls at times of death and mourning. She examines the culinary instincts that unite and divide cultures and studies those foods that have universal significance, such as seeds, eggs, and grain proclaiming new life and hope.

Includes recipes for carnival, Chinese New Year, Christmas (Irish, Italian), May Day, Lent, Halloween, Iranian New Year, Kerala weddings, Mexican wedding, Provencale wedding, Provencale Christmas, Ramadan, Russian Easter, Shrove Tuesday, Swedish Christmas, Three kings cake, etc.

Also includes information on aboriginal peoples of Australia, Afghanistan, Africa, Aga people of Bali, All Souls Eve, Americas, Amsterdam, Andalusia, Antarctica, Antipodes, Aprokreas, Araucani people, Arctic, Aryans, Ash Wednesday, Ashkenazim, Asia, Attica (Greece), Augustines, Australis, Austria, Ayurveda, Aztecs, Bali, baptism in Italy, bar mitzvah, Bathurst Island, Belgium, Bene Israelites, Bengal, Berbers, betrothal, birth baskets, birthdays, boarʼs head, Bolivia, bread, Buddhists, Carmelites, carnival, Celts, Champagne (France), Chanukkah, Cheese Sunday, Chile, China, Chinese New Year, Chingming, Chiristianity, Christians, Christmas, Irish Christmas beef, La consoada, Chirstmas in Tuscany, Chung Yung, Cochins, confirmation, conquistadors, convent sweetmeats, Copenhagen, Cree Indians of Canada, Czechs, dafina, Mexican Day of the Dead, Persian Days of the Dead, Shoro Nagashi, Denmark, Dominicans, Dragon Boat Festival, the Dreaming, Druids, Dubai, East Anglia (England), Easter, Eastern Europe,

Eastern Orthodoxy, eggs, Egypt, England, farming year, fasting, Guy Fawkes, Feast of the Tabernacles, Figgy Sunday, Finland, first communion, France, funeral food, Germany, Chana, Ghaza, Goa, Good Friday Grape-harvest, Greece, Haiti, Halloween, Hallowmass, harvest, harvest home, Hindus, Holland, Holy Communion, Hong Kong, Hungary, hunting, Incas, India, Indonesia, Iranian New Year (No Rooz), Italians, Japan, Japanese New Year, Jewish New Year, Jewish Sabbath, Jews, Las Supper, Lent, Lofoten Islands, Lord of Misrule, Malta, Mardi Gras, marriage/wedding (Berber, Chinese, Eastern European, Indian, Japanese, Jewish, Mexican, Yemenite), May Day, May Queen, men only cooking, Mexico, Middle East, Morocco, Mothering Sunday, Muslims, New Orleans, Norsemen, Orthodox Church, Patmos (Greece), Passover, ancient Persia, Pesach, Portugal, Provence, Ramadan, resurrection, Reveillon, Roman Catholicism, Romania, Rosh Hashanah, Russia, Russians, sacrifice, San people of the Kalahari, Scandinavia,

Scotland, Sephardim, Slovakia, Spain, Sweden, Swedish Lapland, taboo foods, Thanksgiving, Ukraine, Ukrainians, vegetarianism, Walpurgis Night, Whitsun, Yom Kippur, etc.