by
Fieldhouse, Paul, author.
Call Number
394.1203 FIE
Publication Date
2017
Format:
Electronic Resources
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4.0777
by
Sanyal, Usha, editor.
Call Number
204.460820954 23
Publication Date
2020
Summary
"How do women express individual agency when engaging in seemingly prescribed or approved practices such as religious fasting? How are sectarian identities played out in the performance of food piety? What do food practices tell us about how women negotiate changes in family relationships? This collection offers a variety of distinct perspectives on these questions. Organized thematically, areas explored include the subordination of women, the nature of resistance, boundary making and the construction of identity and community. Methodologically, the essays use imaginative reconstructions of women's experiences, particularly where the only accounts available are written by men. The essays focus on Hindus and Muslims in South Asia, Sri Lankan Buddhist women and South Asians in the diaspora in the US and UK. Pioneering new research into food and gender roles in South Asia, this will be of use to students of food studies, sociology, anthropology and cultural studies"--Bloomsbury Food Library.
Format:
Electronic Resources
Relevance:
3.7894
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by
McMinn, Lisa Graham, 1958- author.
Call Number
641.3 MCM
Publication Date
2016
Format:
Electronic Resources
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3.5747
by
Fick, Gary W.
Call Number
261.56 22
Publication Date
2008
Format:
Electronic Resources
Relevance:
3.4576
by
Luard, Elisabeth.
Call Number
641.568 LUA
Publication Date
2001
Format:
Books
Relevance:
3.2314
by
Kissane, Christopher, author.
Call Number
394.12094 KIS
Publication Date
2018
Summary
Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe.Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues.This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.
Format:
Electronic Resources
Relevance:
3.2242
by
Jogye Order of Korean Buddhism. Cultural Corps of Korean Buddhism.
Call Number
641.59519 KOR
Publication Date
2013
Format:
Books
Relevance:
3.0582
by
Wirzba, Norman, author.
Call Number
XX(280731.1)
Publication Date
2011
Summary
This book provides a comprehensive theological framework for assessing eating's significance, employing a Trinitarian theological lens to evaluate food production and consumption practices as they are being worked out in today's industrial food systems. Norman Wirzba combines the tools of ecological, agrarian, cultural, biblical, and theological analyses to draw a picture of eating that cares for creatures and that honors God. Unlike books that focus on vegetarianism or food distribution as the key theological matters, this book broadens the scope to include discussions on the sacramental character of eating, eating's ecological and social contexts, the meaning of death and sacrifice as they relate to eating, the Eucharist as the place of inspiration and orientation, the importance of saying grace, and whether or not there will be eating in heaven. Food and Faith demonstrates that eating is of profound economic, moral, and theological significance.
Format:
Electronic Resources
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2.9116
by
Loon, Chrisi Van
Call Number
641.5636 QUI
Publication Date
2006
Format:
Books
Relevance:
2.8236
by
Crane, Jonathan K. (Jonathan Kadane), author.
Call Number
178 23
Publication Date
2018
Summary
Few activities are as essential to human flourishing as eating, and fewer still are as ethically fraught. Eating well is particularly confusing. We live amid excess, faced with conflicting recommendations, contradictory scientific studies, and complex moral, medical, and environmental consequences that influence our choices. A new eating strategy is urgently needed, one grounded in ethics, informed by biology, supported by philosophy and theology, and, ultimately, personally achievable.Eating Ethically argues persuasively for more adaptive eating practices. Drawing on religion, medicine, philosophy, cognitive science, art, ethics, and more, Jonathan K. Crane shows how distinguishing among the eater, the eaten, and the act of eating promotes a radical reorientation away from external cues and toward internal ones. This turn is vital for survival, according to classic philosophy on appetite and contemporary studies of satiety, metabolic science as well as metaphysics and religion. By intertwining ancient wisdom from Judaism, Christianity, and Islam with cutting-edge research, Crane concludes that ethical eating is a means to achieve both personal health and social cohesion. Grounded in science and tradition, Eating Ethically shows us what it truly means to eat well.
Format:
Electronic Resources
Relevance:
2.5563
by
Lerner, Michael, 1951- director.
Call Number
XX(272864.1)
Publication Date
1984
Summary
The Tao of cooking and eating -- the Way to health and well-being! This film investigates the impact of religious influences on Chinese culture and cuisine. This is the second film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. At a sacred Taoist retreat, high on Blue City Mountain in Sichuan Province, a priestess marinates pickling vegetables and demonstrates how the contrasting forces of yin and yang are balanced and harmonized in food and cooking.Following a look behind the scenes of one of China's oldest and best-known herb shops, the film visits an unusual herbal medicine restaurant where the maitre d' 'prescribes' meals according to the ailments of each diner.Visits to two monasteries illustrate the role of Buddhism in the development of China's extensive and elaborate vegetarian cuisine. At the first, monks demonstrate the making of tofu in the time-honored way. The second monastery, Ling Ying in the city of Hangzhou, is famous both for its enormous golden Buddha and its enormously popular restaurant. Here water chestnuts are cut to resemble cooked shrimp and a fanciful vegetarian 'fish' takes shape in the hands of a talented chef.
Format:
Electronic Resources
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2.4727
by
Greenwood, Gesshin Claire.
Call Number
641.563621
Publication Date
2019
Summary
Recipes and teachings for spiritual seekers and culinary adventurers of every kind.
Format:
Electronic Resources
Relevance:
2.2835
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