As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically rational basis of nutritional composition. This realiza tion helped tobring me to an understanding of why people didn't always eat what (I believed) was good for them, and why the patients I had seen in hospital as often as not had failed to follow the dietary advice I had so confidently given. When I entered the field of health education I quickly discovered the farnaus World Health Organization definition of health as being a state of complete physical, mental and social well-being, and not merely the absence of disease. Health was a triangle -and I had been guilty of virtu ally ignoring two sides of that triangle. As I became involved in practical nutrition education initiatives the deficiencies of an approach based on giving information about nutrition and physical health became more and more apparent. The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in their own actual eating habits."

An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. Why do Catholics eat fish on Fridays? Why are there retirement homes for aged cows in India? What culture holds ceremonies to welcome the first salmon? More than five billion people worldwide claim a religious identity that shapes the way they think about themselves, how they act, and what they eat. Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions explores how the food we eat every day often serves purposes other than to keep us healthy and stay alive: we eat to express our faith and to adhere to ethnic or cultural traditions that are part of who we are. This book provides readers with an understanding of the rich world of food and faith. It contains more than 200 alphabetically arranged entries that describe the beliefs and customs of well-established major world religions and sects as well as those of smaller faith communities and new religious movements. The entries cover topics such as religious food rules, religious festivals and symbolic foods, and vegetarianism and veganism, as well as general themes such as rites of passage, social justice, hospitality, and compassion. Each entry on religion explains what the religious dietary laws and guidelines are and how these were interpreted and put into practice historically and in modern settings. The coverage also includes important festivals and feast days as well as significant religious figures and organizations. Additionally, some 160 sidebars provide examples and more detailed information as well as fun facts. Provides up-to-date factual information, introduces concepts of food as being more than just nutrients, and enables an understanding of diverse religious traditions and the importance of food in people's lives Includes coverage of less well-known rituals and religions that are often skipped in world religion texts Presents material in a way that is accessible to readers without previous exposure to, or command of, sociological or anthropological language and concepts

Food is central to daily religious practice and holiday celebrations the world over. For instance, Orthodox Jews keep kosher, Muslims feast after fasting during the holy month of Ramadan, and Hindus leave food offerings in the temple for the dieties. For many, food is seen as nourishment for the body and soul. This cookbook illuminates the food practices of followers of the world's major religions: Judaism, Christianity, Islam, Hinduism, Sikhism, Buddhism, and Shintoism. The narrative and nearly 300 recipes give a flavor of what is often eaten for sacred occasions and why. This volume will be useful for a range of cooks and purposes. It is targeted to middle school age to adults. Those looking for more and different recipes for religion class assignments and International Week Food Festival or even for browsing will be richly rewarded with a one-stop resource. Each chapter covers a religion or two with similar food practices. A brief overview of the religion is followed by a discussion of any dietary restrictions. Then the recipes are organized by holiday or special occasion, featuring from appetizers to desserts. Recipes are culled from a variety of countries and cultures where the religion is practiced. The recipes are contextualized and have clear instructions for the novice cook. A final section in some chapters allows readers to recreate what the religion's founder or major figures might have eaten during their lifetime. A glossary defines what might be unfamiliar cooking terms and food and kitchen items. An introduction, list of recipes, conversion measurements, bibliography, index, and illustrations round out the cookbook.