The Bloomsbury Handbook of Religion and Food

List of Contributors
Introduction, Yudit Kornberg Greenberg (Rollins College, USA) and Benjamin E. Zeller (Lake Forest College, USA)Part I: Religion and the Food Cycle
1. Farming: Religion and Sustainable Agriculture, Todd LeVasseur (College of Charleston, USA)
2. Gathering: Nourishing a Local Movement for Justice at The Gainesville Catholic Worker, Victoria Machado (Rollins College, USA)
3. Cooking: “Traditions Reborn”: Practising Everyday Hinduism through the Cooking and Documenting of Hindu Vrata Recipes on the Internet, Sucharita Sarkar (D.T.S.S College of Commerce, Mumbai, India)
4. Nurturing: Faiz al-Mawaid al-Burhaniyah and the Dawoodi Bohra Community, Arwa Hussain (Concordia University, Montreal) and Dawood Mirza (Aljamea tus Saifiyah, Pakistan)
5. Contaminating: Don’t Touch the Water: Women’s Labor and Presence in Tibetan Monastic Kitchens, Kati Fitzgerald (Otterbein University, USA)
6. Deciding: Decision-making Avenues on Cultured Meat in the Jain, Hindu and Jewish Traditions, Melanie Barbato (Pasifika Communities University, Fiji) and Arvin Gouw
Part II: Food, Ritual, and Practice
7. Communicating: Interspecies Communication and Mnemonics of Sacred Bodily Eating Practice in Candomblé, Scott Alves Barton (Notre Dame University, USA)
8. Slaughtering: Shechita (Jewish Ritual Slaughter), the Kosher Dietary Laws, the Meat Industry, and the Question of Humane Slaughter in the United States, Adrienne Krone (Allegheny College, USA)
9. Communing: The Eucharist and Feminist Theology, Beth Ritter-Conn (Belmont University, USA)
10. Welcoming: Food, Hospitality, and Ritual in the Jewish Tradition, Yudit Kronberg Greenberg (Rollins College, USA)
11. Tasting: Networks of Foods, Peoples, and Religions, Benjamin E. Zeller (Lake Forest College, USA)
12. Eating: Feasting with the Deities: African Foodscapes and Ritual Imagination, Afe Adogame (Princeton Seminary, USA)
13. Transforming: Ritual Cultivation of Food Security in Jewish Temple Traditions, Goran Zivkovic (Friedensau University, Germany)
14. Storytelling: The Hungry Goddess: Food, Consumption, and Liberation in Tantric Kali Narratives, Sundari Johansen (California Institute of Integral Studies)
Part III: Food and Ethics
15. Consuming: Religion and Vegetarianism, Allison van Tilborgh (Independent Scholar, USA)
16. Abstaining: Buddhist Vegetarianism, Marielle Harrison (University of Chicago, USA)
17. Interpreting: Jain Veganism in Dialogue with Jain Vegetarianism: Instrumentalizing Jain Scriptures in Global Debates, Christopher Jain Miller (Arihanta Institute, USA)
18. Valuing: Ahimsa, Animals, and Vegetarianism in Hindu Literature, Cogen Bohanec (Arihanta Institute, USA)
19. Savoring: Sikh Scripture: A Platter of Food, Nikky-Guninder Kaur Singh (Colby College, USA)
20. Discerning: Food for Non Thought: The Role of Diet in Yoga Texts as an Aid to Stilling the Mind, Zoë Slatoff (Loyola Marymount University, USA)
21. Dieting: The Repurposing of Christian Sin-Talk in Women’s Weight Loss Culture: Feminist theological reflections from the UK, Hannah Bacon (University of Chester, UK)
Part IV: Food, Identity, Religious Community
22. Speaking: We Eat to Die and Die to Eat: When Food Speaks a Higher Language than the Ordinary, Benson Ohihon Igboin (Adekunle Ajasin University, Nigeria)
23. Living: Lived Religion and Food, William Schanbacher (University of South Florida, USA)
24. Drinking: Discerning Spirits: Christianity and Alcohol, Kyle Schenkewitz (Mount Saint Joseph University, USA)
25. Ingesting: Pomegranates, Aptitude, and Indigestion in Medieval Islamic Learning, Joseph Leonardo Vignone (Gonzaga University, USA)
26. Identifying: Israeli Food and Ethnic Identity in American Jewry, Ari Ariel (University of Iowa, USA)
27. Sharing: Culinary Diplomacy: Settling Religious Feuds Through Food, Yudit Kornberg Greenberg (Rollins College, USA) and Joseph Pool
28. Delineating: Halal and Tayyib: Exploring the Dimensions of Permissible and Pure Food in Islam, Ossama Addelgawwad (Valparaiso University, USA)

Index