Sacred food: cooking for spiritual nourishment

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Chicago Review Press, Incorporated, 2001 - Cooking - 256 pages
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Includes recipes for carnival, Chinese New Year, Christmas (Irish, Italian), May Day, Lent, Halloween, Iranian New Year, Kerala weddings, Mexican wedding, Provencale wedding, Provencale Christmas, Ramadan, Russian Easter, Shrove Tuesday, Swedish Christmas, Three kings cake, etc. Also includes information on aboriginal peoples of Australia, Afghanistan, Africa, Aga people of Bali, All Souls Eve, Americas, Amsterdam, Andalusia, Antarctica, Antipodes, Aprokreas, Araucani people, Arctic, Aryans, Ash Wednesday, Ashkenazim, Asia, Attica (Greece), Augustines, Australis, Austria, Ayurveda, Aztecs, Bali, baptism in Italy, bar mitzvah, Bathurst Island, Belgium, Bene Israelites, Bengal, Berbers, betrothal, birth baskets, birthdays, boarʼs head, Bolivia, bread, Buddhists, Carmelites, carnival, Celts, Champagne (France), Chanukkah, Cheese Sunday, Chile, China, Chinese New Year, Chingming, Chiristianity, Christians, Christmas, Irish Christmas beef, La consoada, Chirstmas in Tuscany, Chung Yung, Cochins, confirmation, conquistadors, convent sweetmeats, Copenhagen, Cree Indians of Canada, Czechs, dafina, Mexican Day of the Dead, Persian Days of the Dead, Shoro Nagashi, Denmark, Dominicans, Dragon Boat Festival, the Dreaming, Druids, Dubai, East Anglia (England), Easter, Eastern Europe, Eastern Orthodoxy, eggs, Egypt, England, farming year, fasting, Guy Fawkes, Feast of the Tabernacles, Figgy Sunday, Finland, first communion, France, funeral food, Germany, Chana, Ghaza, Goa, Good Friday Grape-harvest, Greece, Haiti, Halloween, Hallowmass, harvest, harvest home, Hindus, Holland, Holy Communion, Hong Kong, Hungary, hunting, Incas, India, Indonesia, Iranian New Year (No Rooz), Italians, Japan, Japanese New Year, Jewish New Year, Jewish Sabbath, Jews, Las Supper, Lent, Lofoten Islands, Lord of Misrule, Malta, Mardi Gras, marriage/wedding (Berber, Chinese, Eastern European, Indian, Japanese, Jewish, Mexican, Yemenite), May Day, May Queen, men only cooking, Mexico, Middle East, Morocco, Mothering Sunday, Muslims, New Orleans, Norsemen, Orthodox Church, Patmos (Greece), Passover, ancient Persia, Pesach, Portugal, Provence, Ramadan, resurrection, Reveillon, Roman Catholicism, Romania, Rosh Hashanah, Russia, Russians, sacrifice, San people of the Kalahari, Scandinavia, Scotland, Sephardim, Slovakia, Spain, Sweden, Swedish Lapland, taboo foods, Thanksgiving, Ukraine, Ukrainians, vegetarianism, Walpurgis Night, Whitsun, Yom Kippur, etc.

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About the author (2001)

\Elisabeth Luard is an award-winning food writer and author of The Old World Kitchen: The Rich Tradition of European Peasant Cookery, (nominated for the James Beard Award), The Flavours of Adnalucia (winner of the 1992 Glenfiddich Food Book fo the Year Award) and Saffron & Sunshine: Tapas, Mezze, and Antipasti, (winner of the 2001 Glenfiddich Food Book of the Year Award). She is a regular contributor to Gourmet magazine.

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