The Food and Feasts of Jesus

The Original Mediterranean Diet, with Menus and Recipes

Nonfiction, Religion & Spirituality, Bible & Bible Studies, Reference, Food & Drink, Food Writing
Cover of the book The Food and Feasts of Jesus by Douglas E. Neel, Joel A. Pugh, Rowman & Littlefield Publishers
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Author: Douglas E. Neel, Joel A. Pugh ISBN: 9781442212923
Publisher: Rowman & Littlefield Publishers Publication: June 28, 2012
Imprint: Rowman & Littlefield Publishers Language: English
Author: Douglas E. Neel, Joel A. Pugh
ISBN: 9781442212923
Publisher: Rowman & Littlefield Publishers
Publication: June 28, 2012
Imprint: Rowman & Littlefield Publishers
Language: English

The New Testament is filled with stories of Jesus eating with people—from extravagant wedding banquets to simple meals of loaves and fishes. The Food and Feasts of Jesus offers a new perspective on life in biblical times by taking readers inside these meals. Food production and distribution impacted all aspects of ancient life, including the teachings of Jesus. From elaborate holiday feasts to a simple farmer’s lunch, the book explores the significance of various meals, discusses key ingredients, places food within the socioeconomic conditions of the time, and offers accessible recipes for readers to make their own tastes of the first century. Ideal for individual reading or group study, this book opens a window into the tumultuous world of the first century and invites readers to smell, touch, and taste the era’s food.

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The New Testament is filled with stories of Jesus eating with people—from extravagant wedding banquets to simple meals of loaves and fishes. The Food and Feasts of Jesus offers a new perspective on life in biblical times by taking readers inside these meals. Food production and distribution impacted all aspects of ancient life, including the teachings of Jesus. From elaborate holiday feasts to a simple farmer’s lunch, the book explores the significance of various meals, discusses key ingredients, places food within the socioeconomic conditions of the time, and offers accessible recipes for readers to make their own tastes of the first century. Ideal for individual reading or group study, this book opens a window into the tumultuous world of the first century and invites readers to smell, touch, and taste the era’s food.

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