Holy Food

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Does God have a recipe? This exploration delves into the impact of new and unconventional beliefs on modern American food. Starting with the strawberry shortcake enjoyed by visitors to the Oneida Community in the late 1800s and moving to the celebratory cakes of present-day Unarius practitioners in California, it highlights a spectrum of feasting and fasting. Religious beliefs have shaped food "rules" for centuries, from Pythagoras's prohibition on beans to the dietary restrictions of Kosher and Halal practices, and even a Pope's decree against eating meat on Fridays. In America, the freedom to believe and create one's own spiritual practices has led to the blending of old traditions with new innovations. This work examines how the surge of new religious movements since the Great Awakening sparked a cottage industry of food fads that gained mainstream traction. It also explores obscure sects and non-religious communities of the 20th century that used food to attract and control followers. The author skillfully weaves together insights from her extensive cookbook collection, academic texts, and interviews, presenting a lively narrative filled with rare cookbooks and updated versions of sacred recipes, offering fresh perspectives on the American culinary landscape.