(Caveat: Not annotated yet, in no topical order, and, so far, mostly Christian or Buddhist in orientation. And, like all bibliographies, it makes no claims to being 100% comprehensive!)

A

Allen, Darina. The Festive Food of Ireland. Niwot, Colorado: Robert Rinehart, 1992.

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

Apfelbeck, Alma et al. Favorite Recipes of the Nebraska Czechs. Wilber, Nebraska: The Nebraska Czechs of Wilber, 1968.

B

Baking with Brother Boniface: Recipes from Mepkin Abbey. Charleston, South Carolina: Wyrick & Company, 1997.

Ball, Ann. Catholic Traditions in Cooking. Huntington, Indiana: Our Sunday Visitor, Inc., 1993.

Barnette, Martha. Ladyfingers and Nun’s Tummies: From Spare Ribs to Humble Pie–A Lighthearted Look at How Foods Got Their Names. New York: Vintage Books, 1998.

Barr, Nancy Verde. We Called it Macaroni: An American Heritage of Southern Italian Cooking. New York: Alfred A. Knopf, 1996.

Beckmann, David and Simon, Arthur. Grace at the Table: Ending Hunger in God’s World. Mahwah, New Jersey: Paulist Press, 1999.

Bell, Rudolph. Holy Anorexia. Chicago: University of Chicago Press, 1987.

Benjamin, Barbara and Vali, Alexandria Damascus. The Lenten Kitchen. New York: Paulist Press, 1994.

Berger, Florence. Cooking for Christ. Des Moines, Iowa: National Catholic Rural Life Conference, 1949.

Bernstein, Eleanor and Ferraro, Bettina Maria. La Cucína Egeríana: Times, Tastes and Tables. Notre Dame, Indiana: Notre Dame Center for Pastoral Liturgy, [n.d.].

Bianchi, Anne. Italian Festival Food: Recipes and Traditions from Italy’s Regional Country Food Fairs. New York: Macmillan, 1999.

Bienvenu, Marcelle. Who’s Your Mama, Are You Catholic, and Can You Make a Roux?: A Cajun/Creole Family Album Cookbook. Lafayette, Louisiana: Times of Acadiana Press, Inc., 1991.

Black, Maggie. The Medieval Cookbook. London: The British Museum Press, 1992.

Bonder, Nilton. The Kabbalah of Food: Conscious Eating for Physical, Emotional, and Spiritual Health. Boston: Shambala Publications, Inc., 1998.

Brewer, Gail Sforza. An Italian Family Reunion Cookbook. New York: St. Martin’s Press, 1982.

Brown, Edward Espe. Tomato Blessings and Radish Teachings. New York: Riverhead Books, 1997.

Burke, George. Simply Heavenly: The Monastery Vegetarian Cookbook. Geneva, Nebraka: Saint George Press, 1994.

Bynum, Carolyn Walker. Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women. Berkeley: University of California Press, 1987.

C

The Call. Parabola XIX (2), February 1994.

Capon, Robert Farrar. The Supper of the Lamb: A Culinary Reflection. New York: Harcourt Brace Jovanovich, 1969.

Casanova, Giacomo. Plaisirs de Bouche (six épisodes extraits de Histoire de ma vie). [n.p.]: Librio, 1998.

Certeau, Michel de, Giard, Luce, and Mayol, Pierre. The Practice of Everyday Life. Minneapolis: University of Minnesota Press, 1998.

Chervin, Ronda de Sola and Conley, Carla. The Book of Catholic Customs and Traditions. Ann Arbor, Mich.: Servant Publications, 1994.

Christopher, Doris. Come to the Table: A Celebration of Family Life. New York: Warner Books, 1999.

Circle of Serbian Sisters Cookbook. Milwaukee, Wisc.: St. Sava Serbian Orthodox Cathedral, [n.d.].

Cordova, Regina and Carrasco, Emma. Celebración: Recipes & Traditions Celebrating Latino Family Life. New York: Main Street Books, 1996.

Cosman, Madeleine Pelner. Fabulous Feasts: Medieval Cookery and Ceremony. New York: George Braziller, 1989.

Cronin, Isaac. The Mindful Cook: Finding Awareness, Simplicity, and Freedom in the Kitchen. New York: Villard, 1999.

Curry, Rick. The Secrets of Jesuit Breadmaking: Recipes and traditions from Jesuit bakers around the world. New York: HarperPerennial, 1995.

D

David, Marc. Nourishing Wisdom: A Mind-Body Approach to Nutriton and Well-Being. New York: Bell Tower, 1991.

D’Avila-Latourette, Victor-Antoine. In Celebration of the Seasons: Recipes from a Monastery Kitchen. Liguori, Missouri: Liguori Press, 2000.

_____. From a Monastery Kitchen: The Classic Natural Foods Cookbook. Liguori, Missouri: Triumph Book, 1997.

_____. A Monastic Year: Reflections from a Monastery. Dallas, Texas: Taylor Publishing Company, 1996.

_____. Simplicity From a Monastery Kitchen: A Complete Menu Cookbook for All Occasions. New York: Broadway Books, 2001.

_____. Twelve Months of Monastery Soups: International Favorites. New York: Broadway Books, 1998.

De Silva, Cara, ed. In Memory’s Kitchen: A Legacy from the Women of Terezín. Northvale, New Jersey: Jason Aronson, 1996.

Diner, Hasia R. Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration. Cambridge, Mass.: Harvard University Press, 2003.

Douglas, Mary.  ”Deciphering a Meal.” In Myth, Symbol and Culture, edited by Clifford Geertz, et al., pp. 61–81. New York: Norton, 1971.

_____. Purity and Danger: An Analysis of the Concepts of Pollution and Taboo. Taylor, 2002.

Dues, Greg. Catholic Customs & Traditions: a popular guide. Mystic, Conn.: Twenty-Third Publications, 1992.

E

Ehrlich, Elizabeth. Miriam’s Kitchen: A Memoir. New York: Viking, 1997.

Esposito, Mary Ann. Celebrations Italian Style: Recipes and Menus for Special Occasions and Seasons of the Year. New York: Hearst Books, 1995.

Ethnic Delights: A Cookbook of Ascension of Our Lord Byzantine Catholic Church and Our Lady of Perpetual Help, 1998.

F

Fagan, Brian. Fish on Friday: Feasting, Fasting and the Discovery of the New World. New York: Basic Books, 2006.

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

Field, Carol. Celebrating Italy. New York: William Morrow and Company, Inc., 1990.

The First Catholic Slovak Ladies Union. The Anniversary Slovak-American Cook Book. Chicago: Tylka Bros. Press, Inc., 1952.

Food. Parabola IX (4), November 1984.

Fournier-Rosset, Jany. From Saint Hildegard’s Kitchen: Foods of Health, Foods of Joy. Liguroi, Missouri: Liguori/Triumph, 1999.

Fragomeni, Richard N.. Come to the Feast: An Invitation to Eucharistic Transformation. New York: Continuum, 1998.

G

Gaziano, Rosalie Fuscaldo. Seasons & Celebrations: Cooking secrets of Italian villages deliciously translated for the American Table. Gretna, Louisiana: Pelican Publishing Company, 1982.

Gelder, G. J. H. van. God’s banquet : food in classical Arabic literature. New York : Columbia University Press, 2000.

Gerrard, Don. One Bowl: A Guide to Eating for Body and Spirit. New York: Marlowe & Company, 2001.

Glassman, Bernard & Fields, Rick. Instructions to the Cook: A Zen Master’s Lessons in Living a Life That Matters. New York: Bell Tower, 1996.

Grammatico, Maria and Simeti, Mary Taylor. Bitter Almonds: Recollections from a Sicilian Girlhood. New York: William Morrow and Company, Inc., 1994.

Granieri, Lori. Italian-American Holiday Traditions: Celebrations and Family Entertainment. New York: Kensington Publishing Corp., 2002.

Granof, Victoria. Sweet Sicily: The Story of an Island and Her Pastries. New York: ReganBooks, 2001.

Griffith, R. Marie. Born-Again Bodies: Flesh and Spirit in American Christianity. Berkeley: University of California Press, 2004.

_____. “Don’t Eat That: The Erotics of Abstinence in American Christianity.” Gastronomica, 1, 4 (Fall, 2001): 36-47.

H

Harrowven, Jean. Origins of Festivals and Feasts. Whitestable, Kent, England: Pryor Publications, 1996.

Hellwig, Monika K.. The Eucharist and the Hunger of the World. Franklin, Wisc.: Sheed & Ward, 1999.

Henisch, Bridget Ann. The Medieval Calendar Year. University Park, PA: The Pennsylvania State University Press, 1999.

Hospitality. Parabola XV (4), November 1990.

J

Jones, Darlene. Cooking with Spirit: Making the Art of Preparing and Sharing Good Food a Spiritual Adeventure. Portland, Ore.: Lang Publishing, 2000.

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

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

K

Kaufman, William I.. The Catholic Cookbook: Traditional Feast and Fast Day Recipes. New York: The Citadel Press, 1965.

Kelly, Marcia M.. Heavenly Feasts: Memorable Meals From Monasteries, Abbeys, and Retreats. New York: Bell Tower, 1996.

Khare, R .S., ed. The Eternal Food: Gastronomic Idea and Experiences of Hindus and Buddhists. Albany: State University of New York Press, 1992.

Khare, R. S., and M. S. A. Rao, eds. Food, Society, and Culture: Aspects in South Asian Food Systems. Durham: Carolina Academic Press, 1986.

L

Lam Kam Chuen with Lam Kai Sin. The Feng Shui Kitchen: The Philosopher’s Guide to Cooking and Eating. Boston: Journey Editions, 2000.

L’Esperance, Carrie. The Ancient Cookfire: How to Rejuvenate Body and Spirit Through Seasonal Foods and Fasting. Santa Fe, New Mexico: Bear & Company Publishing, 1998.

Lévi-Strauss, Claude. The Raw and the Cooked: Introduction to a Science of Mythology.Volume I. London: Jonathan Cape, 1970.

Longacre, Doris Janzen. More-with-Less Cookbook. Scottsdale, Penn.: Herald Press, 1976.

Luard, Elisabeth. Sacred Food: Cooking for Spiritual Nourishment. Chicago: Chicago Review Press, 2001.

M

Major, Alice. Some Bones and a Story. Toronto: Wolsak and Wynn, 2001.

Malamoud, Charles. Cooking the World: Ritual and Thought in Ancient India. Translated by David White. New York: Oxford University Press, 1996.

Martin, Michaelann et al.. The Catholic Parent Book of Feasts: Celebrating the Church Year with Your Family. Huntington, Indiana: Our Sunday Visitor, Inc., 1999.

Mazzoni, Cristina. The Women in God’s Kitchen: Cooking, Eating, and Spiritual Writing.  : Continuum International Publishing Group, 2006.

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

McGowan, Andrew. Ascetic Eucharists: Food and Drink in Early Christian Ritual Meals. New York: Oxford University Press, 1999.

Menard, Valerie. The Latino Holiday Book: From Cinco de Mayo to Día de los Muretos–the Celebrations and Traditions of Hispanic-Americans. New York: Marlowe & Company, 2000.

Meneau, Marc and Annie Caen. La Cuisine des Monastères. Paris, France: Éditions de La Martinière, 1999.

Montanari, Massimo. The Culture of Food. Cambridge, Mass.: Blackwell Publishers, 1994.

Moore, Thomas. The Re-Enchantment of Everyday Life (“The Interiority of Food,” p. 58-65). New York: HarperCollins Publishers, 1996.

Morse, Kitty. A Biblical Feast: Foods from the Holy Land. Berkeley: Ten Speed Press, 1998.

Moryoussef, Viviane et Nina. Moroccan Jewish Cookery. Casablanca: J. P. Taillandier, 1983.

Murphy, Sallyann J.. The Zen of Food: A Philosophy of Nourishment. New York: Berkeley Books, 1998.

N

Nathan, Joan. Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France. New York: QAlfred A. Knopf, 2010.

Norris, Gunilla. Becoming Bread: Meditations on Loving and Transformation. New York: Bell Tower, 1993.

_____. Being Home: Discovering the Spiritual in the Everyday. Mahwah, New Jersey: HiddenSpring, 2001.

Nouwen, Henri J M.. With Burning Hearts: A Meditation on the Eucharistic Life. Maryknoll, New York: Orbis Books, 1999.

O

O’Reilly, Sean, ed.. The Road Within: True Stories of Transformation. Sebastapol, Calif: O’Reilly and Associates, Inc., 1997.

P

Pacheco, Ferdie and Seviila Pacheco, Luisita. The Christmas Eve Cookbook: with Tales of Christmas Eve and Nochebuena. Gainesville, Fla.: University Press of Florida, 1998.

Pilgrimage. Parabola IX (3), August 1984.

Platina. On Right and Good Health: A Critical Edition and Translation of de Honesta Volutptate et Valetudine. Tempe, Arizona: Medieval & Renaissance Texts & Studies, 1998.

Prayer & Meditation. Parabola 24 (2), May 1999.

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

Q

Quintana, Patricia. Mexico‘s Feasts of Life. Tulsa, Ola.: Council Oak Books, 1994.

R

Rech, Photina, OSB. Wine and Bread. Chicago: Liturgy Training Publications, 1998.

Redon, Odile, Sabban, Françoise, and Serventi, Silvano. The Medieval Kitchen: Recipes from France and Italy. Chicago: University of Chicago Press, 1998.

Reed, Elizabeth Hoffman. Gathering at the Table. Chicago: Liturgy Training Publications, 1999.

_____. Giving Thanks at the Table. Chicago: Liturgy Training Publications, 1999.

Reinhart, Peter. Bread Upon the Waters: A Pilgrimage Toward Self- Discovery and Spiritual Truth. Cambridge, Mass.: Perseus Books, 2000.

_____. Brother Juniper’s Bread Book: Slow Rise as a Method and Metaphor. New York: Addison Wesley Publishing Company, 1991.

_____. Sacramental Magic in a Small-Town Café: Recipes and Stories from Brother Juniper’s Café. New York: Addison-Wesley Publishing Comapny, 1994.

Rinaldi, Mariangela and Vicini, Mariangela. Buon Appetito, Your Holiness: The Secrets of the Papal Table. New York: Arcade Publishing, 2000.

Robertson, Laurel, Flinders, Carol Ruppenthal, Brian. The New Laurel’s Kitchen: A Handbook for Vegetarian Cookery & Nutrition. Berkeley: Ten Speed Press, 1986.

Robertson, Laurel with Flinders, Carol Lee & Ruppenthal, Brian. Laurel‘s Kitchen Caring: Recipes for Everyday Home Caregiving. Berkeley: Ten Speed Press, 1997.

Robertson, Robin and Robertson, John. The Sacred Kitchen: Higher-Consciousness Cooking for Health and Wholeness. Novato, Calif.: New World Library, 1999.

Roden, Claudia. The Book of Jewish Food: An Odyssey from Samarkind to New York. New York: Knopf, 1996.

Rossi, Karla et al.. Breaking Bread: A Family History Preserved by Seven Sisters. [n.p.]: Seven Sisters & an Angel, 1998.

Ruhland, Catherine von. Glorious Food: From Fasting to Feasting — A Christian Guide. London: Marshall Pickering, 1992.

S

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

Schlabach, Joetta Handrich. Extending the Table: A World Community Cookbook. Scottsdale, Penn.: Herald Press, 1991.

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

Schut, Michael. Food & Faith: Justice, Joy and Daily Bread. Denver, Colo.: Morehouse Press, 2002.

Scicolone, Michelle. Italian Holdiday Cooking: A Collection of 150 Treasured Recipes. New York: William Morrow, 2001.

Scott, Anne. Serving Fire: Food for Thought, Body, and Soul. Berkeley: Celestial Arts, 1994.

Seton, Nora. The Kitchen Congregation: A Daughter’s Story of Wives and Women Friends. New York: Picador USA, 2000.

Simoons, Frederick J. Eat Not This Flesh: Food Avoidances from Prehistory to the Present. 2^nd edition. Madison, Wisc.: University of Wisconsin Press, 1994.

Smith, Jeff. The Frugal Gourmet Keeps the Feast: Past, Present, and Future. New York: William Morrow and Company, Inc., 1995.

The Soul. Parabola XXI (2), May 1996.

Stanley, Robert A. Conversations Over Bread and Wine. Lima, Ohio: CSS Publishing Company, Inc., 1998.

Symons, Michael. A History of Cooks and Cooking. Urbana, Ill.: University of Illinoous Press, 2000.

T

Taylor, Demetria. The Cook’s Blessings. New York: Random House, 1965.

Tisdall, Maria. The Convent Cookbook: Divine Meals for Families Large and Small. Berkeley: Ten Speed Press, 2002.

Tonkinson, Carole, ed. Wake Up and Cook: Kitchen Buddhism in Words and Recipes. New York: Riverhead Books, 1997.

Toomey, Paul M. Food from the Mouth of Krishna: Feasts and Festivities in a North Indian Pilgrimage Center. Delhi: Hindustan Publishing Corporation, 1994.

U

Urlin, Ethel L. Festivals, Holy Days, and Saints’ Days. Detroit: Omnigraphics, 1915 (1990).

V

Vitz, Evelyn Birge. A Continual Feast: A cookbook to celebrate the joys of family and faith throughout the Christian Year. San Francisco: Igantius Press, 1985.

W

Weiser, Francis X.. The Christmas Book. New York: Harcourt, Brace & World, Inc., 1952.; The Easter Book. New York: Harcourt, Brace and Company, 1954.

_____. The Holyday Book. New York: Harcourt, Brace and Company, 1956.

Whitcomb, Holly W. Feasting with God: Adventures in Table Spirituality. Cleveland: United Church Press, 1996.

Wiegand, Susan. Cooking as Courtship. Wichita, Kan.: Rand Graphics, Inc., 1997.

Z

Zaouali, Lilia. Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes. Berkeley: University of California Press, 2007.

© 2001, 2008, 2011 C. Bertelsen