Spirituality at the Table:  A Two Week Experience of Learning, Eating & Conversation

 

Feb 10-21, 2014

 

You can listen to Simon Holt on Radio National’s ‘Spirit of Things’ here 

 

You can follow Simon Holt’s food musings at the Eating Heaven blog

BIBLIOGRAPHY

 

GENERAL REFERENCES

 

Brillat-Savarin, J-A. The Physiology of Taste. London: Penguin, 1970.

Capon, R.F. The Supper of the Lamb: A Culinary Reflection. Garden City: Doubleday, 1969.

Dare, R, ed. Food, Power and Community: Essays in the History of Food and Drink. Kent Town: Wakefield Press, 1999.

Dutney, A. Food, Sex and Death: A Personal Account of Christianity. Melbourne: Uniting Church Press, 1993.

Farb, P. and G. Armelagos. Consuming Passions: The Anthropology of Eating. Boston: Houghton Mifflin, 1980.

Fields, L.L. ed. The Spirit of Food: Thirty-Four Writers on Feasting and Fasting toward God. Eugene: Cascade, 2010.

Fisher, M.F.K. The Gastronomical Me. New York: North Point Press, 1989.

Fisher, M.F.K. An Alphabet for Gourmets. New York: North Point Press, 1989.

Germov, J. and L. Williams, eds. The Sociology of Food and Nutrition: The Social Appetite. South Melbourne: Oxford University Press, 1999.

Gopnik, A. The Table Comes First: Family, France, and the Meaning of Food. London: Quercus, 2011.

Groppe, E.T. Eating and Drinking. Christian Explorations of Daily Living. Minneapolis: Fortress Press, 2011.

Griffiths, S. and J. Wallace, eds. Consuming Passions: Food in the Age of Anxiety. Manchester: Mandolin, 1998.

Hershberger, M. A Christian View of Hospitality: Expecting Surprises. Scottsdale: Herald, 1999.

Holt, S.C. ‘A Cook’s Confession: What Would a Spirituality of Eating Look, or Taste, Like?’ in Zadok Perspectives, no. 62 (Summer 1999): 27-30.

Iggers, J. The Garden of Eating: Food, Sex and the Hunger for Meaning. New York: Basic Books, 1996.

Juengst, S.C. Breaking Bread: The Spiritual Significance of Food. Louisville: Westminster/John Knox Press, 1992.

Jung, L.S. Food for Life: The Spirituality and Ethics of Eating. Minneapolis: Fortress Press, 2004.

Jung, L.S. Sharing Food: Christian Practices for Enjoyment. Minneapolis: Fortress Press, 2006.

Kass, L.R. The Hungry Soul: Eating and the Perfecting of Our Nature: University of Chicago Press, 1999.

Mead, J. The One Loaf: An Everyday Celebration. Glasgow: Wild Goose Publications, 2000.

Nouwen, H.J.M. Reaching Out: The Three Movements of the Spiritual Life. New York: Image Books, 1975.

Pohl, C.D. Making Room: Recovering Hospitality as a Christian Tradition. Grand Rapids: Eerdmans, 1999.

Santich, B. Bold Palates: Australia’s Gastronomic Heritage. Kent Town: Wakefield Press, 2012.

Sutherland, A. I Was a Stranger: A Christian Theology of Hospitality. Nashville: Abingdon Press, 2006.

Symons, M. The Pudding That Took a Thousand Cooks: The Story of Cooking in Civilization and Daily Life. Ringwood: Viking, 1998.

Telfer, E. Food for Thought: Philosophy and Food. London: Routledge, 1996.

Volf, M. Exclusion and Embrace: A Theological Exploration of Identity, Otherness, and Reconciliation. Nashville: Abingdon, 1996.

Volf, M. and D.C. Bass, eds. Practicing Theology: Beliefs and Practices in Christian Life. Grand Rapids: Eerdmans, 2002.

Westerhoff, C.A. Good Fences: The Boundaries of Hospitality. Boston: Cowley Publications, 1999.

Wirzba, N., Food and Faith: A Theology of Eating, Cambridge University Press, New York, 2011.

Zeldin, T. An Intimate History of Humanity. New York: Harper Collins, 1994.

 

THE TABLE IN BIBLICAL PERSPECTIVE

 

Arterbury, A.E. ‘The Ancient Custom of Hospitality, the Greek Novels, and Acts 10:1 – 11:18.’ In Perspectives in Religious Studies 29, no. 1 (2002): 53-72.

Barker, M. ‘Food in Scripture.’ In The Way 37, no. 1 (1997): 17-24.

Bartchy, S.S. ‘Table Fellowship.’ In Dictionary of Jesus and the Gospels, edited by J.B. Green, S. McKnight and I.H. Marshall, 796-800. Downers Grove: Inter Varsity Press, 1992.

Buchanan, G.W. ‘Worship, Feasts and Ceremonies in the Early Jewish-Christian Church.’ In New Testament Studies 26 (1980): 279-97.

Byrne, B. The Hospitality of God: A Reading of Luke’s Gospel. Strathfield: St. Paul’s, 2000.

Cheung, A.T. Food in Corinth: Jewish Background and Pauline Legacy. Sheffield: Sheffield Academic Press, 1999.

Chilton, B.D. ‘The Purity of the Kingdom as Conveyed in Jesus’ Meals.’ In Society of Biblical Literature:  1992 Seminar Papers, edited by E. Lovering, 473-88. Atlanta: Scholars Press, 1992.

Cochrane, A.C. Eating and Drinking with Jesus: An Ethical and Biblical Inquiry. Philadelphia: The Westminster Press, 1974.

Corley, K.E. ‘Jesus’ Table Practice:  Dining with Tax Collectors and Sinners, Including Women.’ In Society of Biblical Literature:  1993 Seminar Papers, edited by E. Lovering, Jr., 444-59. Atlanta: Scholars Press, 1993.

Elliott, J.H. ‘Household Meals Vs Temple Purity Replication Patterns in Luke-Acts.’ In Biblical Theology Bulletin 21, no. 3 (1991): 102-08.

Feeley-Harnick, G. The Lord’s Table: Eucharist and Passover in Early Christianity. Philadelphia: University of Pennsylvania Press, 1981.

Grassi, J. Loaves and Fishes: The Gospel Feeding Narratives. Collegeville: Liturgical Press, 1991.

Greer, R.A. Broken Lights and Mended Lives: Theology and Common Life in the Early Church. University Park: Pennsylvania State University Press, 1986.

Grimm, V. From Feasting to Fasting: The Evolution of a Sin. London: Routledge, 1995.

Jewett, Robert. ‘Gospel and Commensality:  Social and Theological Implications of Gal. 2:14.’ In Gospel in Paul:  Studies on Corinthians, Galatians and Romans for Richard N. Longenecker, edited by A. Jervis. Sheffield: Sheffield Academic Press, 1994.

Johnson, L.T. Religious Experience in Earliest Christianity: A Missing Dimension in New Testament Studies. Minneapolis: Fortress Press, 1998.

Just, A.A., Jr. The Ongoing Feast: Table Fellowship and Eschatology at Emmaus. Collegeville: Liturgical Press, 1993.

Karris, R.J. Luke:  Artist and Theologian. New York: Paulist Press, 1985.

Karris, R.J. Eating Your Way through Luke’s Gospel. Collegeville: Liturgical Press, 2006.

King, P.J. ‘Commensality in the Biblical World.’ In Hesed Ve-Emet, 53-62. Atlanta: Scholars Press, 1998.

Koenig J. New Testament Hospitality: Partnership with Strangers as Promise and Mission. Philadelphia: Fortress Press, 1985.

Koenig, J. The Feast of the World’s Redemption: Eucharistic Origins and Christian Mission. Harrisburg: Trinity Press International, 2000.

Leyerle, Blake. ‘Clement of Alexandria on the Importance of Table Etiquette.’ In Journal of Early Christian Studies 3, no. 2 (1995): 123-41.

Link, H-G. ‘The Bread of Life: Comments on a Fundamental Biblical Experience.’ In Ecumenical Review 34 (1982): 249-57.

Marshall, I.H. Last Supper and Lord’s Supper. Exeter: Paternoster Press, 1980.

McGowan, A. Ascetic Eucharists: Food and Drink in Early Christian Ritual. Oxford: Clarendon, 1999.

Neufeld, D. ‘Jesus’ Eating Transgressions and Social Impropriety in the Gospel of Mark: A Social Scientific Approach.’ In Biblical Theology Bullletin 30, no. 1 (2000).

Neyrey, J.H. ‘Ceremonies in Luke-Acts: The Case of Meals and Table Fellowship.’ In The Social World of Luke-Acts: Models for Interpretation, edited by J.H. Neyrey. Peabody: Hendrickson Publishers, 1991.

Oden, A.G., ed. And You Welcomed Me: A Sourcebook on Hospitality in Early Christianity. Nashville: Abingdon, 2001.

Schweizer, E. The Lord’s Supper According to the New Testament. Translated by J.M. Davis. Philadelphia: Fortress Press, 1967.

Smith, Dennis E. From Symposium to Eucharist: The Banquet in the Early Christian World. Minneapolis: Fortress Press, 2003.

Symons, M., ‘Did Jesus cook?’, in Robert Dare (ed.), Food, Power and Community. Kent Town: Wakefield Press, 1999, 16–27.

Willis, W.L. Idol Meat in Corinth. Chico: Scholars Press, 1981.

Wimmer, J.F. Fasting in the New Testament: A Study in Biblical Theology. New York: Paulist Press, 1982.

 

THE KITCHEN TABLE: EATING, IDENTITY AND FORMATION

 

Armendariz, S. ‘Amazing Grace: Mealtime Blessings’. In Spiritual Life 39, no. 3 (1993), 137-39.

Avakian, A.V., ed. Through the Kitchen Window: Women Explore the Intimate Meanings of Food and Cooking. Oxford: Berg, 1997.

Boyer, E. Finding God at Home: Family Life as a Spiritual Discipline. San Francisco:  HarperSanFrancisco, 1991.

Bringle, M.L. The God of Thinness: Gluttony and Other Weighty Matters: Abingdon Press, 1992.

Busch, A. Geography of Home: Writings on Where We Live. New York: Princeton Architectural Press, 1999.

de Certeau, M., L. Giard and P. Mayol. The Practice of Everyday Life. Translated by Timothy J. Tomasik. Revised & augmented ed. Vol. 2: Living & Cooking. Minneapolis: University of Meinnesota Press, 1998.

Healey, Justin, ed. Dieting and Eating Disorders. Thirroul, NSW: Spinney Press, 2006.

Huntley, R., ‘White paper: “Because Family Mealtimes Matter”’. Ipsos report prepared for Continental, March 2008.

Holt, S.C., ‘Eating’, in R.P. Stevens & R.J. Banks, eds. Thoughtful Parenting: A Manual of Wisdom for Home and Family. Downers Grove: InterVarsity Press, 2001, 107–112.

Jones, M. Feast: Why Humans Share Food. Oxford: Oxford University Press, 2007.

Krautkramer, C.J. ‘Duty to cook: exploring the intent and ethics of home and restaurant cuisine’. In F. Allhoff & D. Monroe, eds.
Food and Philosophy: Eat, Drink and Be Merry. Oxford: Blackwell, 2007, 250–263.

Lupton, D. Food, the Body and the Self. London: Sage, 1996.

Miles, M.R. ‘Religion and Food: The Case of Eating Disorders.’ In Journal of the American Academy of Religion LXIII, no. 3 (1995): 549-64.

Nelson, G.M. To Dance with God: Family Ritual and Community Celebration. New York: Paulist Press, 1986.

Nordstrom, C. ‘Food and Power: A Personal Reflection.’ In Daughters of Sarah 19, no. 4 (1993): 41-43.

Ogden, J. The Psychology of Eating: From Healthy to Disordered Behaviour. Maldon: Blackwell, 2003.

Reichl, R. Tender at the Bone: Growing Up at the Table. Random House, New York, 1998.

Richardson, N., ed. Kitchen Table Memoirs: Shared Stories from Australian Writers. Sydney: ABC Books (HarperCollins), 2013.

Seton, N. The Kitchen Congregation. London: Weidenfeld & Nicolson, 2000.

Visser, M. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos, of an Ordinary Meal. New York: Grove Press, 1986.

Visser, M. The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners. New York: Penguin Books, 1991.

Williams, Lauren, and John Germov. ‘The Thin Ideal: Women, Food, and Dieting.’ In A Sociology of Food and Nutrition: The Social Apetite, edited by John Germov and Lauren Williams, 205-27. South Melbourne: Oxford University Press, 1999.

 

THE BACKYARD TABLE: EATING, SUSTAINABILITY AND SUBURBIA

 

Berry, W. The Art of the Commonplace: The Agrarian Essays. Berkeley: Counterpoint, 2003.

Gaynor, A. Harvest of the Suburbs: An Environmental History of Growing Food in Australian Cities. Crawley: University of Western Australia Press, 2006.

Halligan, M. The Taste of Memory. Crows Nest: Allen & Unwin, 2004.

Holmes, K., Martin, S.K., & K. Mirmohamadi. Reading the Garden: The Settlement of Australia. Carlton: Melbourne University Press, 2008.

Kingsolver, B. Animal, Vegetable, Miracle: Our Year of Seasonal Eating. London: Faber & Faber, 2007.

Simons, M., ‘Sustaining a nation: a river journey from basin to bowl’, in J. Schultz, ed. Griffith Review 27: Food Chain. South Brisbane: Griffith University, 2010, 13–30.

Thomson, M. Meat, Metal and Fire. Pymble: Harper Collins, 1999.

Timms, P. Australia’s Quarter Acre: The Story of the Ordinary Suburban Garden. Carlton: Miegunyah Press, 2006.

 

THE CAFÉ TABLE: EATING, SIDEWALKS AND COMMUNITY

 

Allen, S.L. The Devil’s Cup: Coffee, the Driving Force in History. Edinburgh: Canongate, 1999.

Bersten, I. Coffee, Sex and Health: A History of Anti-Coffee Crusaders and Sexual Hysteria. Sydney: Helian Books, 1999.

Brown-May, A. Melbourne Street Life: The Itinerary of Our Days. Kew: Australian Scholarly Publishing, 1998.

Brown-May, A. ‘Spilling the beans’. In J. Barrett & C. Butler-Bowden, eds. Debating the City: An Anthology. Sydney: Historic Houses Trust of New South Wales, 2001, 229–39.

Dovey, K., ‘On politics and urban space’. In J. Barrett & C. Butler-Bowden, eds. Debating the City: An Anthology. Sydney: Historic Houses Trust of New South Wales, 2001, 53–67.

Harden, M. Melbourne: The Making of an Eating and Drinking Capital. Melbourne: Hardie Grant Books, 2009.

Jacobs, J. The Death and Life of Great American Cities. New York: Random House, 1961.

May, A. Espresso: Melbourne Coffee Stories. Melbourne: Arcadia, 2001.

O’Brien, C. Flavours of Melbourne: A Culinary Biography. Kent Town: Wakefield Press, 2008.

Oldenburg, R. The Great Good Place: Cafés, Coffee Shops, Bookstores, Bars, Hair Salons, and Other Hangouts at the Heart of a Community. New York: Paragon, 1989.

Pritchard, B. and D. Medhurst. ‘Eating Space.’ In Debating the City: An Anthology, edited by Jennifer Barrett and Caroline Butler-Bowden, 205-15. Sydney: Historic Houses Trust of New South Wales, 2001.

 

THE FIVE-STAR TABLE: EATING, BEAUTY AND JUSTICE

 

Bilson, T. Insatiable: My Life in the Kitchen. Millers Point: Murdoch Books, 2011.

Erlich, R. Melbourne by Menu: A Memoir of Melbourne’s Restaurant Revolution through the 1980s. Melbourne: Slattery, 2012.

Farrelly, E. Blubberland: The Dangers of Happiness. Sydney: UNSW Press, 2007.

Finkelstein, J. Dining Out: A Sociology of Modern Manners. New York: New York University Press, 1989.

Kent, G. Freedom from Want: The Human Right to Adequate Food. Georgetown: Georgetown University Press, 2005.

King, R.J.H. ‘Eating well: thinking ethically about food’. In F. Allhoff and D. Monroe, eds. Food and Philosophy: Eat, Drink and Be Merry. Oxford: Blackwell, 2007, 177–91.

Huntley, R. Eating between the Lines: Food and Equality in Australia. Melbourne: Black Inc., 2008.

Newman, L.F. Hunger in History: Food Shortage, Poverty and Deprivation. Cambridge: Blackwell, 1990.

Sider, R.J. Rich Christians in an Age of Hunger. Dallas: Word, 1990.

Singer, P. and J. Mason. The Ethics of What We Eat. Melbourne: Text Publishing, 2006.

Spang, R.L. The Invention of the Restaurant: Paris and the Modern Gastronomic Culture. Cambridge: Harvard University Press, 2000.

Todhunter, A., A Meal Observed. New York: Anchor Books, 2004.

Warde, A. & L. Martens. Eating Out: Social Differentiation, Consumption and Pleasure. Cambridge: Cambridge University Press, 2000.

 

THE WORKTABLE: EATING, VOCATION AND COMMUNITY

 

Alexander, S. A Cook’s Life. Camberwell: Penguin, 2012.

Bilson, G. Plenty: Digressions on Food. Camberwell: Penguin, 2004.

Boulud, D. Letters to a Young Chef. New York: Basic Books, 2003.

Chelminski, R. The Perfectionist: Life and Death in Haute Cuisine. New York: Gotham Books (Penguin), 2005.

Davis, D. If You Can Stand the Heat: Tales from Chefs and Restaurateurs. New York: Penguin, 1999.

Dinesen, I. ‘Babette’s feast’. In Anecdotes of Destiny. London: Penguin, 1986, 21–68.

Downes, S. Advanced Australian Fare: How Australian Cooking Became the World’s Best. Crows Nest: Allen & Unwin, 2002.

Erlich, R. Melbourne by Menu: The Story of Melbourne’s Restaurant Revolution. Richmond: Slattery Media Group, 2012.

Fine, G.A. Kitchens: The Culture of Restaurant Work. Berkeley: University of California Press, 1996.

Ginsberg, D. Waiting: The True Confessions of a Waitress. New York: Perennial (HarperCollins), 2000.

Haas, S. Back of the House: The Secret Life of a Restaurant. New York: Berkley Books, 2013.

Hearne, J. ‘Hospitality: a cautionary tale’. In J. Schultz, ed. Griffith Review 27: Food Chain. South Brisbane: Griffith University, 2010, 80–90.

Holt, S.C. ‘When it’s an industry, what is hospitality?’. In Zadok Perspectives, no. 79, 2003, 17–20.
Kelly, I. Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef. New York: Walker & Co., 2003.

Mangan, L. The Making of a Chef. Sydney: New Holland, 2010.

Pépin, J. The Apprentice: My Life in the Kitchen. Boston: Houghton Mifflin, 2003.

Ruhlman, M. The Soul of a Chef: The Journey toward Perfection. New York: Penguin, 2001.

Ruhlman, M. The Reach of a Chef: Beyond the Kitchen. New York: Viking, 2006.

Spillane, J.J. ‘A Christian spirituality for hospitality professionals’. In People on the Move, vol. 77, 1998, 63–77.

Wright, S. Tough Cookies: Tales of Obsession, Toil and Tenacity from Britain’s Kitchen Heavyweights. London: Profile Books, 2005.

 

THE FESTIVE TABLE: EATING, CELEBRATING AND MOURNING

 

Ash, R. ‘The taste of sad: funeral feasts, loss and mourning’. In P. McNally, ed. Voracious: The Best New Australian Food Writing. Prahran: Hardie Grant, 2011, 6–13.

Luard, E. Sacred Food: Cooking for Spiritual Nourishment. London: MQ Publications, 2001.

Strong, R. Feast: A History of Grand Eating. London: Jonathan Cape, 2002.

 

THE MULTICULTURAL TABLE: EATING, CULTURE AND INCLUSION

 

Hage, G., H. Grace, L. Johnson, J. Langsworth and M. Symonds. Home/World: Space, Community and Marginality in Sydney’s West. Annandale: Pluto Press, 1997.

McGinniss, L. Feasts and Friends: Women and Food from across the World. Freemantle: Freemantle Arts Centre Press, 2005.

Nichols, D. The Bogan Delusion: Myths, Mischief and Misconceptions. Mulgrave: Affirm Press, 2011.

Shiels, J., ed. Cooking Stories. Melbourne: Immigration Museum, 2003.

Soutphommasane, T. Don’t Go Back to Where You Came From: Why Multiculturalism Works. Sydney: New South, 2012.

Singley, B. ‘“Hardly anything fit for man to eat”: food and colonialism in Australia’. In History Australia, vol. 9, no. 3, 2012, 27–42.

Symons, M. One Continuous Picnic: A History of Eating in Australia. Adelaide: Duck Press, 1982.

 

THE COMMUNION TABLE: EATING, SACRAMENT AND CONNECTION

 

Brasher-Cunningham, M. Keeping the Feast: Metaphors for the Meal. Harrisburg: Moorehouse, 2012.

Goudey, J.C. The Feast of Our Lives: Re-Imagining Communion. Cleveland: Pilgrim Press, 2002.

McCormick, P.T. A Banqueter’s Guide to the All-Night Soup Kitchen of the Kingdom of God. Collegeville: Liturgical Press, 2004.

Finger, R.H. and G.D. McClain. Creating a Scene in Corinth: A Simulation. Harrisonburg: Herald Press, 2013.

Koenig, J. Soul Banquets: How Meals Become Mission in the Local Congregation. New York: Morehouse Publishing, 2007.

Miles, S. Take This Bread: A Radical Conversion. New York: Ballantine Books, 2007.

Mendez Montoya, A.F. The Theology of Food: Eating and the Eucharist. Wiley-Blackwell, Oxford, 2009.

Stroffer, D.R., ed. The Lord’s Supper: Believers Church Perspectives. Scottdale: Herald, 1997.

Willimon, W.H. Sunday Dinner: The Lord’s Supper and the Christian Life. Nashville: The Upper Room, 1981.