PDF Download The Food and Feasts of Jesus: The Original Mediterranean Diet, with Menus and Recipes (Religion in the Modern World), by Douglas E. Neel Joel A. Pugh

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The Food and Feasts of Jesus: The Original Mediterranean Diet, with Menus and Recipes (Religion in the Modern World), by Douglas E. Neel Joel A. Pugh

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Review

Everyone knows that Jesus fed thousands with just a few fish and loaves, but what did people of the first century eat on an everyday basis? According to Neel and Pugh, the ancient Middle Eastern diet has much in common with the region’s contemporary foods despite 2,000 years of changing tastes and technological innovations. Jewish dietary proscriptions may have limited consumption of some foods, but the presence in Jerusalem of Roman occupation forces and other gentiles would have meant some diversity at table. The authors inventory available grains, fruits, vegetables, meats, and fish. Holidays of the era, most tied to the cycle of planting and harvesting, had their own specific traditions for feasts. For those who want to recreate a seder, the authors offer a sample Passover meal and its ritual prayers in both Hebrew and English. Recipes enable anyone to recreate entire meals that Jesus might well have enjoyed. (Booklist)Neel, an Episcopal priest, and Pugh, a CPA, are both serious experts on ancient foodways. This enjoyable and tasty book is an insightful culinary study of Jesus’s time and the role played by the preparation of food and its consumption. Their book allows the reader to 'study, taste, and experience the culture of the first century Holy Land.' The 50-plus recipes included permit the reader to incorporate these delicious and healthy foods into their own meals and celebrations. The authors see food as a gift from God and believe that in its preparation and consumption we create community. The authors not only present the recipes but also explore the significance of food in biblical times from everyday repasts to the specific meanings of food choices at rituals such as wedding feasts, religious gatherings, and Shabbat. The recipes feature the fruits and vegetables, whole grains, legumes, fish, olive oil, and fresh spices that were used at the time and will enable readers to experience this important aspect of biblical studies. VERDICT This book is ideal for anyone looking for different and inspiring recipes as well as an excellent introduction to life in the first-century Holy Land. Highly recommended. (Library Journal)There’s no doubt that food plays a big part in the most important moments of our lives. But have you ever wondered how the meals you share with family and friends today would compare to the food commonly found on the tables where Jesus once dined? In The Food and Feasts of Jesus, Douglas Neel and Joel Pugh open a delicious doorway into first-century kitchens, examining the basic ingredients of the day and serving up mouthwatering recipes for dishes commonly served at both special celebrations and ordinary meals. The authors reveal how preparing and sharing a feast became a key ingredient in defining culture and developing community—and how a return to cooking traditions of the past can bring us closer together in the present. (U.S. Catholic)Most of the recipes in this book are simple enough for the home cook, and are likely to appeal even to eaters who are only slightly adventurous.... The authors’ invitation to ‘join the feast’ is a nuanced and thoughtful one, aimed at separating the reader from ‘our fast-food culture’ and rediscovering the pleasure of creating entire delicious meals from scratch, inviting others to share, remembering those who do not have enough, and, in every bite, relishing the goodness and generosity of God, without whose sustaining hand there is no bread, no life. (Education & Culture)Mr. Neel and Mr. Pugh's book dissects the food of Jesus' time: what people ate on a day-to-day basis, what they ate for religious feasts such as Passover, how social and economic conditions influenced diet, and why any of this still matters. And, as the subtitle suggests, the authors have developed recipes so you could theoretically serve a first-century meal at home, perhaps even on the floor as it might have been served then, with the multigenerational family sitting on cushions around the food. (Pittsburgh Post-Gazette)It is clear from the tone and tempo of this book that Doug and co-author Joel Pugh greatly enjoyed themselves as they researched and wrote it. You should be prepared for the same fun experience as you read. Fair warning: Expect to get thirsty and hungry as you learn about all the food and feasts and peruse the multiple recipes at the end of most of the chapters. The author tell us that this is not a book for scholars. Rather, it is written for ordinary people who want to study, taste and experience the culture of the 1st Century Holy Land....This is much more than a cookbook. It is a reflection of 1st Century Mediterranean life written in an inviting, storytelling style. (Pagosa Sun (Pagosa Springs, CO))About twelve years ago, the Rev. Doug Neel – an avowed foodie and flyfisherman – was leading a Bible study in his parish in Texas about Luke’s Gospel, when he noticed that in nearly every chapter, Jesus is at a banquet of some sort. This observation, and questions it raised for Neel about what such a banquet might have been like, prompted him to begin an in-depth exploration of the food and culture in the time of Jesus that led to a catering business, another way of teaching the New Testament, and ultimately to a book – co-authored with Joel Pugh – called The Food and Feasts of Jesus....Neel did extensive research for the book, whose chapters are structured around stories from the Bible, the cultural context for those stories, and recipes that high-light either part of the story or an event in the story. He and co-author Pugh consulted a number of sources, including Greek and Roman writings, and a first-century Roman cookbook. They also looked at archaeological findings about what kinds of pots and pans have been found from the first century, and at agricultural records of what kinds of crops were grown, both for internal consumption and for export....Neel’s parish families have played a significant role in the book’s evolution, from his ministry in Dallas prompting the idea for the book in the first place, to the women’s group at St. Patrick’s that helped him test the recipes he was developing and finalizing for the book. He hopes other congregations will use the book to encourage discussion, study and sharing food and conversation. Each chapter stands alone, so groups could take on just one chapter or meal, or they could work through the book, one teaching at a time. The book itself contains recommendations for how congregations and small groups might use it. Neel encourages people to engage the full experience of eating like Jesus and his peers did. 'They ate with their hands,' he says. 'I encourage people to try eating with their hands too – it is a very different experience.' (Colorado Episcopalian)Go back to basics with The Food and Feasts of Jesus. Authors Neel and Pugh give readers an insight into 'the world of first-century fare with menus and recipes.' In addition to understanding life and culture in Biblical times, readers can experience for themselves what Jesus and his disciples ate for their meals. Try out recipes for ordinary meals shared by everyone living in the Holy Land as well as lavish fare eaten during Passover, Thanksgiving, banquets and weddings. (MSN Lifestyle (XIN))This unusual book is written not for scholars and historians, but for ordinary readers who want to know: W(hat) W(ould) J(esus) E(at)?...Neel and Pugh highlight the ways in which shared meals foster community, define identity, teach history, and reinforce cultural norms. They also place food within the dire socioeconomic conditions of the time, noting vast disparities between the diets of the rich and the poor and the disruption of the Jewish farm and food production occasioned by oppressive policies of Herod the Great. The book prompts readers to reflect on their own culinary habits, e.g., meat-heavy diets and the profound disconnect we moderns have with the growth and production of our own food—an enterprise in which 80 to 90% of the population was engaged in Jesus’ day. Readers will also take from the book a renewed appreciation of the ways in which '[f]ood, feasting, food production, culture, and history are all intricately intertwined.' (Interpretation: A Journal of Bible and Theology)Understanding food in first-century Palestine helps readers better understand the context of Jesus' teaching, the authors write. They include simple, modernized recipes so that a home cook can prepare a daily meal, a light outdoor lunch or one of several special feasts. (The Christian Chronicle)

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About the Author

Douglas E. Neel is an Episcopal priest. He owned a catering company specializing in first century food, teaches classes on ancient food and feasts, and makes his own cheese and wine. He lives in Pagosa Springs, CO. Read the author's culinary blog here.Joel A. Pugh is CPA and President of a research and development company. He is a serious amateur cook, baker, and brewer and has studied ancient bread and winemaking. He lives in Dallas, TX.

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Product details

Series: Religion in the Modern World (Book 2)

Paperback: 272 pages

Publisher: Rowman & Littlefield Publishers (December 16, 2013)

Language: English

ISBN-10: 9781442212916

ISBN-13: 978-1442212916

ASIN: 1442212918

Product Dimensions:

5.9 x 0.7 x 8.9 inches

Shipping Weight: 13.6 ounces (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

34 customer reviews

Amazon Best Sellers Rank:

#120,498 in Books (See Top 100 in Books)

This book is a tasty mix of social and cultural history, food history, religious history, and recipes. After the introductory chapter and a chapter describing the foodstuffs available in first-century Palestine, each chapter is about meals and feasts that Jesus would have eaten based on stories from the Gospels and research using primary resources--daily meals, sabbath meals, banquets, wedding feasts, Passover, harvest feasts, and outdoor eating by the lakeside. Each of these chapters includes a full menu. The book isn't aimed at an academic audience, although it is footnoted and there is a bibliography. The authors try to be as authentic as possible with their recipes. One example is a recipe for parsley and bulgur salad--it is very much like present-day tabbouleh, but the recipe does not include tomatoes, because tomatoes were unknown in first-century Palestine.Given what the Bible says about food, and the authors' research, Jesus ate a Mediterranean diet--olive oil, whole grains, vegetables, fruits, herbs and spices, legumes like lentils, whole-milk yogurt and cheese, fish, very little red meat except at feasts, and wine (red, most likely). Nothing processed, of course, and the only sweets were honey, dates, and syrups made from fruit (dates, pomegranates, figs, etc.). In my opinion, this is a very healthy way to eat.One of the ways the book can be used is by church groups--they could replicate each menu in the book. This sounds like a very nice way to build community, and to get a glimpse of what life was like in Jesus' day.I enjoyed this book tremendously, because it spoke to a lot of my interests. Highly recommended.

Being a foodie as well as an history buff, I was very interested in getting this book. The authors make everything so interesting and give insight into First Century fare, including food for everyday as well as for feasts. In spite of my special interest, I think the food in the book would appeal to a wide range of people, including novice cooks and non-historians. The anecdotes are wonderful.One also doesn't need to be a Christian to enjoy this book. I think it would appeal to Jewish people (Passover and other meals included) or anyone who is interested in getting back to the basics of whole grains and fresh vegetables.Get this book! You will not be disappointed.

This book is riveting. I thought I was only getting it for the recipes and a bit of history. Well, it is full of knowledge with some recipes dispersed. I cannot wait to try some of these - they sound delicious! As for the book itself, it would make an excellent group Bible study! There is even a Bible study guide for group discussion if you Google it. This book just may change the way I eat and has definitely changed how I see food in our world today!

I love this book! A little light on actual recipes, it is heavier on information and history and of course scriptures that tie to food. A great background starting point for anyone interested in first century food of this area. Great inspiration for eating basic healthy simple food. But with plenty of nutrition taste and soul.

Excellent resource. This is a well written book that delves into the historical perspective of foods and traditions using archeological, biblical and other documents to support the foods/recipes presented. The authors have skillfully woven passages from The Old Testament and New Testament (and other period accounts) that supports the ingredients used, the traditions that surround feasts and festivals, such as Passover and wedding feasts. They easily put you in the fields, homes, courtyards and around the fires and hearth of the 'kitchen'. The survival of the family in yester-year depended on the production from the field and then turning the raw ingredients into food for the family; today, many do not realize the struggle to maintain nutritional status for daily needs and to 'seed' the next generation. The recipes are do-able for today and their suggestions to have parties and gatherings with the 'themes' they present are very inviting and help you engage with the foods and feasts of Jesus. To me, this is a must have.

We chose this book for our Lenten program this year. Each week we cooked and ate the recipes provided for a particular "feast," while learning about the customs of people in the first century. The information in the book is educational and the recipes are mostly easy to prepare and are quite tasty. Our group especially liked seeing and experiencing how customs from the first century have influenced and shaped the ways in which we worship together. We used the information provided in the book to produce a first century Seder on Maundy Thursday. Lent wasn't long enough to have all the feasts, so we plan to continue meeting and feasting until we've covered every chapter in this book. Kudos to the authors for a well researched, educational, entertaining book/cookbook.

Book is lovely, arrived in excellent condition and we are looking forward to making some recipes from it.

The Food and Feasts of Jesus is as wonderfully written, accessible book that links the practices of the first century with the practices of modern life. The authors do an outstanding job of describing historical practices in ways that feel alive and vibrant. Their addition of recipes makes this book a useful tool to actually translate those ancient practices to daily life, thus making the life of Jesus more tactile for the reader. The book would be an excellent tool for a Christian Formation class, small group of even for an individual to host. I highly recommend it!Fr. Chuck Treadwell, St. Paul's Episcopal Church, Waco TX.The Food and Feasts of Jesus: Inside the World of First Century Fare, with Menus and Recipes (Religion in the Modern World)

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