Yale University Library Research Guides: Food and Religion: Global Food &amp; Religion

The Americas

Religion, Food, and Eating in North America by Benjamin E. Zeller (Editor); Marie W. Dallam (Editor); Reid Neilson (Editor); Nora L. Rubel (Editor) Considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean.
Native Foodways by Michelene E. Pesantubbee (Editor); Michael J. Zogry (Editor) Explores the interplay of religion and food in Native American cultures.
Kosher Nation by Sue Fishkoff Journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this world continues to evolve.

Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions by Paul Fieldhouse A two-volume set that offers information on food-related religious beliefs, customs, and practices from around the world.
Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India by Copeland Marks Writer and food historian Copeland Marks uses his unique mix of talents to make exotic Sephardic cuisines accessible to the American cook. The hundreds of recipes offer both daily fare and ceremonial dishes for holidays; and all ingredients used are readily available in the U.S.

Food Culture in the Near East, Middle East, and North Africa by Peter Heine Provides insight into the lives of everyday people in these regions through their food culture.
The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews by Pamela Grau Twena A collection of 175 of Twena's favorite recipes from Morocco, Libya, Algeria, and Tunisia in North Africa; from the Ottoman communities of Turkey, Rhodes, and Greece; from Syria, Lebanon, Egypt, Iraq, and Iran in the MiddleEast;