Religion in the kitchen : cooking, talking, and the making of Black Atlantic traditions / Elizabeth Perez.

By:

Pérez, Elizabeth, 1975- [author.]

Material type: Text

TextSeries: North American religionsPublisher: New York : New York University Press, [2016]Description: 1 online resource (xi, 298 pages, 10 unnumbered pages of plates) : color illustrationsContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9781479803217
1479803219

Subject(s): Genre/Form:

Additional physical formats: Print version:: Religion in the kitchenDDC classification:

299.6/74 23

LOC classification:

BL2532.S3 P43 2016eb

Online resources:

Click here to access online

Contents:

Cover; Title Page; Copyright Page; Dedication; Contents; List of Illustrations; Acknowledgments; Introduction; Part I. Ordinary Home Cooking; 1. Space, Time, and Ache; 2. Kitchen, Food, and Family; Part II. Kitchen Work; 3. Engendering Knowledge; 4. Gendering the Kitchen; Part III. Kitchen Talk; 5. Tasting Affliction; 6. Walking the Talk; Conclusion: Micropractices in Macrocosm; Notes; Glossary; Selected Bibliography; Index; About the Author.

Summary: Before honey can be offered to the Afro-Cuban deity Ochún, it must be tasted, to prove to her that it is good. In African-inspired religions throughout the Caribbean, Latin America, and the United States, such gestures instill the attitudes that turn participants into practitioners. Acquiring deep knowledge of the diets of the gods and ancestors constructs adherents' identities; to learn to fix the gods' favourite dishes is to be 'seasoned' into their service. In this innovative work, Elizabeth Pérez reveals how seemingly trivial 'micropractices' such as the preparation of sacred foods, are complex rituals in their own right.

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Holdings
Item type	Home library	Collection	Call number	Materials specified	Status	Date due	Barcode
Electronic-Books	OPJGU Sonepat- Campus	E-Books EBSCO			Available

Includes bibliographical references and index.

Print version record.

Before honey can be offered to the Afro-Cuban deity Ochún, it must be tasted, to prove to her that it is good. In African-inspired religions throughout the Caribbean, Latin America, and the United States, such gestures instill the attitudes that turn participants into practitioners. Acquiring deep knowledge of the diets of the gods and ancestors constructs adherents' identities; to learn to fix the gods' favourite dishes is to be 'seasoned' into their service. In this innovative work, Elizabeth Pérez reveals how seemingly trivial 'micropractices' such as the preparation of sacred foods, are complex rituals in their own right.

English.

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