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.

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