The Women in God's Kitchen Cooking, Eating, and Spiritual Writing
by Mazzoni, CristinaFormat: Paperback
Pub. Date: 2006-12-01
Publisher(s): Bloomsbury Academic
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Summary
In her introduction, Mazzoni invites the reader "to seek out and savor with me...the food concocted, dished out, bitten into, tasted, and swallowed in the writings of holy women: food that may be mundane, unexceptional, and commonplace, but food that may also be delicious, nutritious, indulgent, or healthful. Whether in the form of stockfish and stew or chocolate and jam, whether cooked as Iasagna with greens or curdled into a fine or bitter cheese, this food-through metaphors and similes, through anecdotes and memories-leads to mystical connections, underlines the presence of meaning even, or especially, in the midst of seeming meaninglessness, and leads us to share in the pleasure of cooking, eating, and learning at a divine table in God's kitchen."
Table of Contents
| Acknowledgments | p. ix |
| Introduction: Learning to Cook, Eat, and Read with Christian Holy Women | p. 1 |
| How to Bake Wonder Dough into Miracle Bread: Byzantine Saints and Catherine of Genoa | p. 17 |
| How to Make Cheese and How to Eat Love: Hildegard of Bingen with Hadewijch | p. 34 |
| How to Taste Sugar and Spice: The Flavors of Elisabeth of Schonau | p. 48 |
| How to Bite with Grace into Forbidden Fruits: Apples, Sweets, and Margaret Ebner | p. 59 |
| How to Confect Convent Treats: Sweet Traditions and the Martyrdom of Saint Agatha | p. 74 |
| How to Sift Flour, Wash Lettuce, and Serve Bread and Fish: Lessons from Angela of Foligno | p. 87 |
| How to Skin Stockfish and Chop Stew: Margery Kempe's Sacrifices | p. 102 |
| How to Boil and Fry in God's Pots and Pans: Teresa of Avila's Kitchen Secrets | p. 115 |
| How to Do Philosophy in a Busy Kitchen: Margaret Mary Alacoque, Sor Juana, Cecilia Ferrazzi | p. 131 |
| How to Feed the Spirit on Corn Pudding and Pork Fat: Elizabeth Seton's Culinary Conversion | p. 146 |
| How to Indulge in Divine Delicacies: Gemma Galgani's Tasty Treats | p. 159 |
| How to Savor Sweets, Play with Food, and Dress a Salad: Flavoring the Spirit with Therese of Lisieux | p. 172 |
| Conclusion: Eating and Cooking Lessons | p. 189 |
| Notes | p. 195 |
| Index | p. 214 |
| Table of Contents provided by Ingram. All Rights Reserved. |
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