Foreword, by Martha L. Finch Acknowledgments Introduction: Religion, Food, and Eating, by Marie W. Dallam Part 1: Theological Foodways 1. Dynamics of Christian Dietary Abstinence, by David Grumett 2. "Join Us! Come, Eat!": Vegetarianism in the Formative Period of the Seventh-day Adventists and the Unity School of Christianity, by Jeremy Rapport 3. "And as We Dine, We Sing and Praise God": Father and Mother Divine's Theologies of Food, by Leonard Norman Primiano 4. Hallelujah Acres: Christian Raw Foods and the Quest for Health, by Annie Blazer Part 2: Identity Foodways 5. Draydel Salad: The Serious Business of Jewish Food and Fun in the 1950s, by Rachel Gross 6.

Salmon as Sacrament: First Salmon Ceremonies in the Pacific Northwest, by Suzanne Crawford O'Brien 7. An Unusual Feast: Gumbo and the Complex Brew of Black Religion, by Derek S. Hicks 8. "I Chose Judaism but Christmas Cookies Chose Me": Food, Identity, and Familial Religious Practice in Christian/Jewish Blended Families, by Samira K. Mehta Part 3: Negotiated Foodways 9. Crystallizing Subjectivities in the African Diaspora: Sugar, Honey, and the Gods of Afro-Cuban Lucumí, by Elizabeth Pérez 10. Good to Eat: Culinary Priorities in the Nation of Islam and Latter-day Saint Church, by Kate Holbrook 11. Mindful Eating: American Buddhists and Worldly Benefits, by Jeff Wilson 12.

The Feast at the End of the Fast: The Evolution of an American Jewish Ritual, by Nora L. Rubel Part 4: Activist Foodways 13. Koinonia Partners: A Demonstration Plot for Food, Fellowship, and Sustainability, by Todd LeVasseur 14. Refreshing the Concept of Halal Meat: Resistance and Religiosity in Chicago's Taqwa Eco-Food Cooperative, by Sarah E. Robinson 15. Quasi-religious American Foodways: The Cases of Vegetarianism and Locavorism, by Benjamin E. Zeller Selected Bibliography on Religion and Food List of Contributors Index.