Bibliography on Sacred Dining
Contributed
by Andrew Fort, Texas Christian University
Texts
recommended for research on “Sacred Dining”
M.
Milner, Jr., _Status and Sacredness_ (OUP, 1994)
G.
G. Raheja, _The Poison in the Gift_ (Chicago, 1988)
Sered,
Susan Starr, Women as Ritual Experts: The Religious Lives of Elderly
Jewish Women in Jerusalem.
A
good popular introduction is the work of Margaret Visser, particularly her
book, The Rituals of Dinner. Much
Depends on Dinner, another of her books, is also good. http://www.margaretvisser.com/
Regarding sacred food, see Steven Rosen’s book, Holy
Cow, on prasadam:
http://www.lanternbooks.com/detail.html?id=1590560663,
M.
Detienne and J.P. Vernant, The Cuisine of Sacrifice among the Greeks (Chicago: 1989,
translation by Paula Wissing of La
cuisine du sacrifice en pays grec, 1979) may be useful for comparisons
outside of South Asia.
Although
the content of Charles Malamoud, Cooking
the World: Ritual and Thought in Ancient India (1996, Cuire le monde
translated by David White) is not directly about food, some Vedic ritual
concepts might be applicable.
Patrick
Olivelle has also written widely on food and drink, for example in his
2001 Gonda Lecture: "Food for Thought: Dietary Regulations and Social
Regulation in Ancient India" (Amsterdam 2002) and "Abhakshya and
Abhojya: An Exploration in Dietary Language," JAOS 122 (2002):
345-354.
Daryn,
G., Encompassing a Fractal World - A
few Lessons Drawn from the Nepalese Himalaya, Lexington Books, Lanham,
2006. The book is extensively engaged with the function of rice in
contemporary Nepalese rituals.
Caroline
Bynum Walker's Holy Feast and Holy
Fast: The Religious Significance of Food to Medieval Women (University
of California Press, 1988) addresses several of these questions.
See
also Etta Madden and Martha Finch's edited volume, Eating
in Eden (Indiana U. Press), which includes essays focused on how
different religious communities in the U.S. incorporate food in various
settings.
Ferro-Luzzi
G. (1977) “Ritual As Language: The Case of South Indian Food
Offerings.” Current Anthropology.
18:507-514.
Khare
R. S. (1976) The Hindu Hearth
and Home. Delhi: Vikas Publishing House.
Khare
R.S. ed. (1992) The Eternal Food:
Gastronomic Ideas and Experiences of Hindus and Buddhists. New York:
State University of New York.
Roy
Nilanjana (2004) A Matter of Taste:
The Penguin Book of Indian Writing on Food. Delhi:
Penguin.
Sahlins
Marshall (1990) Food as a Symbolic
Code. In Culture and Society. Contemporary debates Jeffrey Alexander and Steven Seidman. Eds. Pp.
94-101.Cambridge: Cambridge University press.
Siporin
Steve (1994) “From Kashrut to Cucina Ebraica: The Recasting ofItalian
Jewish foodways” Journal of
American Folklore 107 (424) 268-281.
Toomey
Paul (1992) “Mountain of Food, Mountain of Love: Ritual Inversion of the
Annakuta Feast at Mount Govardhan.” In
Eternal Food: Gastronomic Ideas and Experiences of Hindus and Buddhists.
ed. R.S. Khare. pp. 117-145. State University of New York Press.
Wu
Frank (2002) „” The Best Chink Food: Dog-eating and the Dilemma of
Diversity” in Yellow: Race in
America Beyond Black and White. New York: Basic Books.
Yalman
Nur (1969) “On the Meaning of Food Offerings in Ceylon’. In Forms
of Symbolic Action. ed. Spencer, Robert. pp. 81-96. University of
Washington Press.
Srinivas,
Tulasi. “As Mother Made It‚: The Cosmopolitan Indian Family,
Authentic‚ Food and the Construction of Cultural Utopia” International
Journal of Sociology of the Family (Sage) Special volume 32:2(2006):
199-221
Revised: February 27, 2007
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