Cover image for Sacred food : cooking for spiritual nourishment
Title:
Sacred food : cooking for spiritual nourishment
Author:
Luard, Elisabeth.
Personal Author:
Edition:
First U.S. edition.
Publication Information:
Chicago, Ill. : Chicago Review Press, 2001.
Physical Description:
256 pages : illustrations (some color) ; 29 cm
General Note:
"First published in Great Britain by MQ Publications Limited."
Language:
English
ISBN:
9781556523939

9781556525308
Format :
Book

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TX725.A1 L79 2001 Adult Non-Fiction Non-Fiction Area-Oversize
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Summary

Summary

Food nourishes our souls and is a vital part of our religious ceremonies and secular celebrations. Sacred Food explores the dishes that are traditionally served at significant moments in human life--birth, puberty, courtship, betrothal and marriage, death, burial, and remembrance--and explains why and how we celebrate with food. More than 40 recipes include pan de muertos, prepared for the Mexican Day of the Dead; piroshki from Slovakia, to celebrate the birth of a baby; cassava with chili and peanuts, to mark an African girl's coming-of-a‚Č• and the honey cake, prepared for a Turkish wedding feast. One hundred stunning images bring to life a wealth of recipes and myriad cultures including those of Mexico, Japan, Spain, Italy, Indonesia, North America, the Middle East, Germany, Scandinavia, and Britain.


Author Notes

Elisabeth Luard is an award-winning food writer and author of The Old World Kitchen: The Rich Tradition of European Peasant Cookery , (nominated for the James Beard Award), The Flavours of Adnalucia (winner of the 1992 Glenfiddich Food Book fo the Year Award) and Saffron & Sunshine: Tapas, Mezze, and Antipasti , (winner of the 2001 Glenfiddich Food Book of the Year Award). She is a regular contributor to Gourmet magazine.