Food, feast & fast :
the Christian era from ancient world to environmental crisis /
P. Fintan Lyons.
| Main Creator: | |
|---|---|
| Summary: | "Most of us would not call our daily meal a feast. In fact, we take eating for granted unless we are food insecure or live in poverty or are being treated to a fine dining experience. We fast these days for health reasons, not religious ones. Moreover, for many, eating is something that is just done, with little thought and no fanfare. However this book aims to change our view of food and the lack of it. Lyons offers a history of feasting and fasting, from Cain and Abel to the ascetic monks on Skellig Michael off the coast of Kerry, from the long-term consequences of the Black Death to the challenge of Calvin, and from De Tocqueville's comments on the American diet. We learn of changes in the design of kitchens and dining rooms, the introduction of the forks, and the histories of animal welfare and vegetarianism." --provided by publisher |
| Format: | Book |
| Language: | English |
| Published / Created: |
Dublin, Ireland :
Columba Press,
2020.
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| Subjects: | |
| Notes: | Includes bibliographical references and index. Physical description: 407 pages ; 24 cm more |
| ISBN: | 178218371X 9781782183716 |
| LEADER | 02148cam a2200337Ii 4500 | ||
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| 020 | |a 9781782183716 |q hardcover | ||
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| 100 | 1 | |a Lyons, P. Fintan, |c O.S.B., |e author. | |
| 245 | 1 | 0 | |a Food, feast & fast : |b the Christian era from ancient world to environmental crisis / |c P. Fintan Lyons. |
| 246 | 3 | |a Food, feast and fast | |
| 264 | 1 | |a Dublin, Ireland : |b Columba Press, |c 2020. | |
| 300 | |a 407 pages ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | 8 | |a "Most of us would not call our daily meal a feast. In fact, we take eating for granted unless we are food insecure or live in poverty or are being treated to a fine dining experience. We fast these days for health reasons, not religious ones. Moreover, for many, eating is something that is just done, with little thought and no fanfare. However this book aims to change our view of food and the lack of it. Lyons offers a history of feasting and fasting, from Cain and Abel to the ascetic monks on Skellig Michael off the coast of Kerry, from the long-term consequences of the Black Death to the challenge of Calvin, and from De Tocqueville's comments on the American diet. We learn of changes in the design of kitchens and dining rooms, the introduction of the forks, and the histories of animal welfare and vegetarianism." --provided by publisher | |
| 650 | 0 | |a Food |x Religious aspects |x Christianity |x History. | |
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