List of Contributors Introduction, Y udit 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 (Wittenberg University, Germany) 6. Deciding: Decision-making Avenues on Cultured Meat in the Jain, Hindu and Jewish Traditions, Melanie Barbato (Pacific Theological College, USA) 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 Hurwitt (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.