Yale University Library Research Guides: Food and Religion: Home

Description

This subject guide is tailored for students seeking research materials on Food and Religion.

Here you will find select monographs on:

- Food and religion in Christianity, Judaism, Islam, Buddhism and Hinduism.

- Women, food, and religion.

- Food and religion in different parts of the world.

- Food in the Bible and food ethics.

Food, Feasts, and Faith by Paul Fieldhouse A two-volume set that offers information on food-related religious beliefs, customs, and practices from around the world.
Oxford Handbook of Food History by Jeffrey M. Pilcher (editor) The twenty-seven essays in this book are organized into five sections: historiography, disciplinary approaches, production, circulation, and consumption of food.
T&T Clark Handbook of Food in the Hebrew Bible and Ancient Israel by Janling Fu (Editor); Cynthia Shafer-Elliott (Editor); Carol Meyers (Editor) Offers an overview of food in the Hebrew Bible and ancient Israel. Examines and considers environmental and socio-economic issues such as climate and trade, the production of raw materials, and the technology of harvesting and food processing.
The Oxford Handbook of Food Ethics by Anne Barnhill (Editor); Tyler Doggett (Editor); Mark Budolfson (Editor) Provides a sample of the philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity.
Encyclopedia of Religion by Lindsay Jones (Editor) Presents a cross-cultural approach that emphasizes religion's role within everyday life and as a unique experience from culture to culture. Relevant entries include "Food" and "Agriculture."