Yale University Library Research Guides: Food and Religion: Christianity

Subject Headings

Consuming Jesus by Paul Louis Metzger; Donald Miller (Foreword by); John M. Perkins (Afterword by) Argues that the evangelical Christian church needs to admit this fault of consumerism and intentionally move away from race, class, and consumer segregation.
Eucharist by Jeremy Driscoll (Translator); Ghislain Lafont Reflects on the intimate connection between food and language in the eucharist.
The Meal That Reconnects (Online) by Mary E. McGann Presents the food crisis as a spiritual crisis--a call to rediscover the theological, ecological, and spiritual significance of eating and to probe its challenge to Christian eucharistic practice.
Ascetic Eucharists: Food and Drink in Early Christian Ritual Meals by Andrew McGowan Describes and discusses early Christian Eucharistic practices and provides important new insights into the liturgical and social history of early Christianity.

Food and Faith in Christian Culture by Ken Albala (Editor); Trudy Eden (Editor) Follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure.
Eating and Believing: Interdisciplinary Perspectives on Vegetarianism and Theology (Online) by David Grumett (Editor); Rachel Muers (Editor) Sheds light on modern vegetarianism and related forms of dietary choice by situating them in the context of historic Christian practice. Shows how the theological significance of embodied practice may be retrieved and reconceived in the present day.
Raised on Christian Milk: Food and the Formation of the Soul in Early Christianity (Online) by John David Penniman A study of the symbolic power of food and its role in forming kinship bonds and religious identity in early Christianity.
Sharing Food: Christian Practices for Enjoyment by L. Shannon Jung Explores how food and eating function culturally today within the Christian tradition, and how all this figures very practically in Christian lifestyle.

Eating Beauty: The Eucharist and the Spiritual Arts of the Middle Ages (Online) by Ann W. Astell Reading the lives of the saints not primarily as historical documents but as iconic expressions of original artworks fashioned by the eucharistic Christ, Astell puts the "faceless" Host in a dynamic relationship with these icons.
Food, Virtue, and the Shaping of Early Christianity (Online) by Dana Robinson Examines the role that food played in the Christianization of daily life in the fourth century CE.
Foreigners and Their Food: Constructing Otherness in Jewish, Christian, and Islamic Law (Online) by David M. Freidenreich Explores how Jews, Christians, and Muslims conceptualize "us" and "them" through rules about the preparation of food by adherents of other religions and the act of eating with such outsiders.

Food and Faith: A Theology of Eating (Online) by Norman Wirzba Provides a theological framework for assessing the significance of eating. Drawing on diverse theological, philosophical, and anthropological insights, it offers fresh ways to evaluate food production and consumption practices as they are being worked out in today's industrial food economy.
The Theology of Food: Eating and the Eucharist by Angel F. Méndez-Montoya Drawing on literature, politics, and philosophy as well as theology, this book discusses the role food has played within religious tradition.
To the Table: A Spirituality of Food, Farming and Community by Lisa Graham McMinn This spirituality of eating and food helps us reflect on current realities and understand how eating forms our souls inwardly, upwardly, and outwardly. Offers practical guidance on what it means to eat alone or in community with more intention, compassion, humility, and gratitude.
Is God a Vegetarian? by Richard Alan Young An exploration of vegetarianism in the Judeo-Christian tradition.
Good Food: Grounded Practical Theology (Online) by Jennifer R. Ayres A practical theology grounded in a rich ethnographic study of the food practices of diverse faith communities and populations.

Cooking with the Bible by Anthony F. Chiffolo; Rayner W. Hesse Looks at eighteen meals found in the Scriptures, providing full menus and recipes for re-creating some of the dishes enjoyed by the peoples of biblical times.
The Seven Species: Stories and Recipes Inspired by the Foods of the Bible by Matt Biers-Ariel; Tama Goodman (Illustrator) An illustrated collection of stories and recipes will helps readers connect with the ancient Israelites and the Land of the Bible.