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Books on the topic 'Eating rituals'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Gay, Kathlyn. Encyclopedia of North American eating & drinking traditions, customs & rituals. Santa Barbara, Calif: ABC-CLIO, 1996.

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2

Visser, Margaret. The Rituals of Dinner: Visser, Margaret. New York: Penguin (Non-Classics), 1992.

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3

Visser, Margaret. The rituals of dinner: The origins, evolution, eccentricities, andmeaning of table manners. London: Penguin, 1997.

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4

The rituals of dinner: The origins, evolution, eccentricities, and meaning of table manners. Toronto: HarperPerennial Canada, 2000.

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5

The rituals of dinner: The origins, evolution, eccentricities, and meaning of table manners. New York: Penguin, 1992.

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6

The rituals of dinner: The origins, evolution, eccentricities, and meaning of table manners. Toronto: HarperPerennial, 1992.

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7

The rituals of dinner: The origins, evolution, eccentricities,and meaning of table manners. Harmondsworth: Penguin, 1993.

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8

Visser, Margaret. The rituals of dinner: The origins, evolution, eccentricities, and meaning of table manners. London: Viking, 1992.

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9

The rituals of dinner: The origins, evolution, eccentricities, and meaning of table manners. New York: Grove Weidenfeld, 1991.

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10

Reinventing the meal: How mindfulness can help you slow down, savor the moment, and reconnect with the ritual of eating. Oakland, Calif: New Harbinger Publications, 2012.

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11

Food and faith: A theology of eating. New York: Cambridge University Press, 2011.

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12

Raven, Gwion. Magick of Food: Rituals, Offerings and Why We Eat Together. Llewellyn Publications, 2020.

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13

Visser, Margaret. The Rituals of Dinner: Visser, Margaret. Penguin (Non-Classics), 1992.

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14

Adler, Sarah. Simply Real Eating: Everyday Recipes and Rituals for a Healthy Life Made Simple. Norton & Company, Incorporated, W. W., 2019.

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15

Anonyma. Simply Real Eating: Everyday Recipes and Rituals for a Healthy Life Made Simple. Norton & Company, Incorporated, W. W., 2019.

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16

Cinotto, Simone. “Sunday Dinner? You Had to Be There!”. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252037733.003.0002.

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This chapter examines how, during the period 1930–1940, Italian immigrants in East Harlem articulated new food-based strategies aimed at controlling the mobility of immigrant children by delaying their embrace of middle-class values. It considers how the family table became a place for negotiating generational conflicts between immigrant parents and their American-born children by expounding on the so-called generational contract, whereby children were granted much greater autonomy in public in exchange for showing allegiance to the family through regular participation in the gatherings centered on ritual food consumption that brought families together. The chapter asks why immigrants insisted on such family food rituals in exchange for relinquishing control of their children's public life, and why younger Italian Americans agreed. It shows that the Italian American family's ritual Sunday dinner was not only about eating but also about the discursive articulation of nation and ethnic identity in the diasporic private sphere.

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17

Stohr, Karen. The Etiquette of Eating. Edited by Anne Barnhill, Mark Budolfson, and Tyler Doggett. Oxford University Press, 2018. http://dx.doi.org/10.1093/oxfordhb/9780199372263.013.29.

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This chapter explores and defends the idea that the etiquette conventions governing dinner parties, whether formal or informal, have moral significance. Their significance derives from the way that they foster and facilitate shared moral aims. I draw on literary and philosophical sources to make this claim, beginning with Isak Dineson’s short story, “Babette’s Feast.” I employ the concept of ritual from Confucius and Xunzi, as well as Immanuel Kant’s detailed discussion of dinner parties in the Anthropology. Kant’s account, in particular, helps illuminate how properly conducted dinners can enhance our understanding and promote moral community among the people who attend. I conclude that dinner parties play an important role in the moral life, and that the etiquette conventions governing them derive their binding force from their contribution to that role.

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18

Norman, Corrie E. Food and Religion. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0023.

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Whether it is Brahman cooking the world into existence or Adam and Eve being driven away from paradise because of an apple, food has allowed religious peoples to relate to their gods, each other, and the world. Through food, meaning can be made while making dinner, attending rituals such as Christian Communion and Hindu deity feedings, or eating everyday according to the kashrut or halal codes of Judaism and Islam. Today, food remains an important fixture in religious discourse. Mary Douglas's theories on the relationships of food and purity and particularly the social meanings encoded in Hebrew dietary laws have come to shape the study of food. They have even influenced the study of religion. One document of interest is the Encyclopedia of Religion. This chapter examines the relationship between food and religion, focusing on Hinduism, Buddhism, Islam, Judaism, and Christianity.

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19

Laird, Lance D. Health and Medicine among American Muslims. Edited by Jane I. Smith and Yvonne Yazbeck Haddad. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780199862634.013.028.

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American Muslims—from clinicians to imams and grandmothers—carry a long tradition of “Islamic medicine.” They combine complementary and alternative health and medical practices and rely on rituals, scripture, prophetic tradition, and shari’ah principles. This article examines the healing practices, beliefs, and concerns of American Muslims. It first looks at contemporary Muslim contributions to international biomedicine before turning to the hadith and the Qur’an as the basis of Muslim health and medicine. It then discusses the American Muslims’ emphasis on prevention and purity as the foundation of health maintenance and healing practices, as well as interactions with health-care personnel and facilities. It also considers fasting, eating, and medicinals among American Muslims and the link between Islamic behavioral norms and individual health. Furthermore, the article explores how Islam views mental health and mental illness, analyzes the attitude of Muslim patients toward American biomedicine, and focuses on Muslim biomedical providers/professionals in the United States. Finally, it probes the local and supralocal significance of Muslim complementary and alternative medicine use.

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20

Wallach, Jennifer Jensen. Every Nation Has Its Dish. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469645216.001.0001.

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This book gives a nuanced history of black foodways across the twentieth century, challenging traditional narratives of "soul food" as a singular style of historical African American cuisine. It details the experiences and diverse convictions of several generations of African American activists, ranging from Booker T. Washington and W. E. B. Du Bois to Mary Church Terrell, Elijah Muhammad, and Dick Gregory. While differing widely in their approaches to diet and eating, they uniformly made the cultivation of "proper" food habits a significant dimension of their work and their conceptions of racial and national belonging. Tracing their quests for literal sustenance brings together the race, food, and intellectual histories of America. Directly linking black political activism to both material and philosophical practices around food, this book frames black identity as a bodily practice, something that conscientious eaters not only thought about but also did through rituals and performances of food preparation, consumption, and digestion. This book argues that the process of choosing what and how to eat played a crucial role in the project of finding one's place as an individual, as an African American, and as a citizen.

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21

Food and Faith: A Theology of Eating. Cambridge University Press, 2018.

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22

Food and Faith: A Theology of Eating. Cambridge University Press, 2018.

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23

Carpenedo, Manoela. Becoming Jewish, Believing in Jesus. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780190086923.001.0001.

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This book investigates a growing religious movement fusing beliefs and rituals deriving from Charismatic Evangelicalism and Judaism. Unlike analogous phenomena found in the West, such as Messianic Judaism (where Jewish-born people identify as believers in Jesus) or Christian Zionism (Evangelicals who emphasize the role of the Jews living in Israel by embracing Zionist activism), it addresses a different dimension of this trend emerging from the Global South. Based on an ethnography conducted during 2013–2015 within a religious community in Brazil, this book explains why former Charismatic Evangelicals (with no Jewish background) are adopting Jewish tenets and lifestyles. Focusing particularly on women’s conversion narratives, it investigates the reasons why Brazilian Charismatic Evangelicals are embracing rules derived from Orthodox Judaism, such as strict dress codes, eating kosher food, and observing menstrual taboos, while believing in Jesus as the Messiah. The analysis indicates that Judaizing Evangelical communities should be understood as a revival seeking to restore Christianity. The incorporation of Jewish elements aims to rebuild the authenticity of Christianity while distinguishing them from Charismatic Evangelicalism and its perceived scriptural inaccuracy, moral permissiveness, and materialism. This revival also involves recovering a collective past. References to a hidden Jewish heritage and a “return” to Judaism are mobilized for justifying strict adherence to Jewish practices. Drawing upon a sociocultural analysis, this study examines the historical, theological, religious, and subjective reasons behind this emerging Judaizing trend in Charismatic Evangelicalism. This book also engages with the literature of religious conversion, cultural change, and debates examining religious hybridization processes.

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24

Мартынова, М. Ю., О. Д. Фаис-Леутская, Ю. А. Перевозчиков, А. Е. Загребин, Л. С. Гущян, В. В. Федченко, А. Н. Кожановский, et al. Вкус Европы. Антропологическое исследование культуры питания: Коллективная монография. Кучково поле Музеон, 2020. http://dx.doi.org/10.33876/978-5-907174-47-4/1-568/48.

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В фокусе внимания творческого коллектива, объединившего сотрудников Центра европейских исследований Института этнологии и антропологии им. Н. Н. Миклухо- Маклая РАН, Отдела европеистики Музея антропологии и этнографии им. Петра Великого (Кунсткамера) РАН, а также нескольких приглашенных ученых, находится широкий диапазон проблем, связанных с культурой питания и пищевыми практиками европейцев. Исследование, выполненное с позиций социальной антропологии, построено на полевых материалах авторов, архивных и других источниках. При изучении социокультурной роли европейской пищи акцент делается на следующих вопросах: алиментарные практики и истоки традиции, пища и идентичность, система питания и социальность, кухня и гендер, еда как символ и политический инструмент, вкус в культурах, национальная кухня и аутентичные рецепты, трапеза, этикет и обряд. Книга состоит из пяти разделов, поделенных на 16 глав, отличающихся тематикой исследуемых сюжетов, рассматриваемых на материалах конкретного региона, народа или пищевого феномена. Монография представляет интерес для специалистов и широкого круга читателей. The members of the team, which includes researchers coming from the Center for European Studies of the N. N. Miklukho-Maklai Institute of Ethnology and Anthropology of the Russian Academy of Sciences and the Department of Europe of the Peter the Great Museum of Anthropology and Ethnography (the Kunstkamera) of the RAS, aswell as a number of invited scholars, focused their attention on a broad range of problems related to the Europeans’ food culture and eating habits. The socio-anthropological research is drawing upon the field data collected by the authors, archival and historiographical material, and other kinds of sources. While studying the sociocultural role of food in Europe, special emphasis is given to alimentary practices and sources of the tradition, food and identity, system of nutrition and sociality, cuisine and gender, food as a symbol and a political instrument, taste in cultures, ethnic cuisine and authentic receipts, and meal, etiquette and ritual. The book consists of five parts divided into 16 chapters, each dedicated to its own subject-matter illustrated with examples from a given region, ethnic group, or food-related phenomenon. The monography might be of interest to specialists and also appeal to a large audience.

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