Food and Spirituality Bibliography

Fritz Allhoff & Dave Monroe, Food & Philosophy: Eat, Think and Be Merry, Oxford: Blackwell, 2007.

Donald Altman, Art of the Inner Meal: Eating as a Spiritual Path, San Francisco: Harper Collins, 1999.

Carolyn Walker Bynum, Holy Food, Holy Fast, Berkeley: University of California Press, 1987.

Robert Farrar Capon, Light Theology and Heavy Cream, Cambridge, MA: Cowley, 2004.

Robert Farrar Capon, The Supper of the Lamb: A culinary reflection, New York: Modern Library, 1967.

Br. Victor-Antoine d’Avila-Latourrette, Twelve Months of Monastery Soups, Liguori, Missouri: Liguori/Triumph, 1996.

Br. Victor-Antoine D’Avila-Latourrette, From a Monastery Kitchen, London: Robert Hale Ltd, 1994.

Gillian Feeley-Harnik, The Lord’s Table: The Meaning of Food in Early Judaism and Christianity, Washington: Smithsonian Institution Press, 1994.

Sara Covin Juengst, Breaking Bread: The Spiritual Significance of Food, Louisville, Kentucky: Westminster/John Knox Press, 1992.

L. Shannon Jung, Food for Life: The Spirituality and Ethics of Eating, Minneapolis: Augsburg Fortress Press, 2004.

Carolyn Korsmeyer, Making Sense of Taste: Food and Philosophy, Ithaca, NY: Cornell University Press, 1999.

Elisabeth Luard, Sacred Food: Cooking for spiritual nourishment, Chicago, IL: Chicago Review Press, 2001.

Cristina Mazzoni, The Women in God’s Kitchen: Cooking, Eating and Spiritual Writing, New York: Continuum, 2005.

Mary Ann McGivern, Not By Bread Alone: Recipes and Reflections for Christian Cooks, Chicago: ACTA Publications, 1998.

Francine Prose, Gluttony, New York: Oxford University Press, 2003.

Irene Psathas, Sister Irene’s Culinary Journal: a notebook filled with love, faith, and recipes, many blessed years of cooking, serving, and caring, Brewster, Ma.: Paraclete Press, 1998.

Peter Reinhard, Brother Juniper’s Bread Book, Philadelphia: Running Press Book Publishers, 2005.

Peter Reinhard, Sacramental Magic in a Small-Town Café, Reading, Mass.: Addison-Wesley Publ. Co., 1994.

Daniel Sack, Whitebread Protestants: Food and Religion in American Culture, New York: Palgrave Macmillan, 2001.

Ernst Schuegraf, Cooking with the Saints: An Illustrated Treasury of Authentic Recipes Old and Modern, San Francisco, CA: Ignatius Press, 2001.

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