The Women in God's Kitchen: Cooking, Eating, and Spiritual WritingA&C Black, 14/10/2005 - 222 من الصفحات Jean Anthelme Brillat-Savarin once noted that "nunneries in the old days were veritable storehouses of the most delectable tidbits." Perhaps that is why the much-maligned Lucrezia Borgia is said to have truly felt at home only in the company of pious cloistered nuns. In his landmark study, Holy Anorexia, Rudolph Bell focused his attention on holy women who survived on nothing but the eucharistic wafer. Cristina Mazzoni, taking the opposite tack, savors the food writings and images of a broad spectrum of Catholic saints and holy women. A native of Italy and a splendid cook herself, Mazzoni accords due attention to her fellow countrywomen, as well she should given the importance of Italian cookery (Catherine of Genoa, Angela of Foligno, Gemma Galgani), but includes numerous other holy women and their cuisines as well: Germany (Hildegard of Bingen, Elisabeth of Schönau, and Margaret Ebner), France (Margaret Mary Alacoque, Thérèse of Lisieux), Spain (Teresa of Avila), colonial South America (Sor Juana Inès de la Cruz), England (Margery Kempe), and even the United States (Elizabeth Ann Seton, who was the first person born in the United States to be canonized by the Roman Catholic Church). 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 lasagna 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."> |
المحتوى
Byzantine Saints and Catherine of Genoa | 17 |
How to Make Cheese and How to Eat Love | 34 |
How to Taste Sugar and Spice | 48 |
How to Confect Convent Treats | 74 |
How to sift Flour Wash Lettuce and Serve Bread and Fish | 87 |
How to Skin Stockfish and Chop Stew | 102 |
How to Boil and Fry in Gods Pots and Pans | 115 |
How to Do Philosophy in a Busy Kitchen | 131 |
How to Feed the Spirit on Corn Pudding and Pork | 146 |
How to Indulge in Divine Delicacies | 159 |
How to Savor Sweets Play with Food and Dress a Salad | 172 |
Eating and Cooking Lessons | 189 |
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طبعات أخرى - عرض جميع المقتطفات
عبارات ومصطلحات مألوفة
Agatha Angela of Foligno apples autobiography baking beloved blessed bread bodily body breasts Carmelite Catherine Céline century chapter cheese chocolate Christ Christian cinnamon connection consumed convent cooking culinary Culture death delight desert desire dishes divine eating Elisabeth of Schönau Elizabeth Ann Seton Eucharist experience fasting feast female feminist flavor flour food and drink fruit Gemma Galgani Gender gift give God's kitchen grace Hadewijch Hildegard of Bingen holy women honey human Ibid Italian Italy Jesus language lives Margaret Ebner Margaret Mary Margery Kempe Margery's Marguerite Porete Martha Massimo Montanari Matrona meaning meat medieval metaphor milk mother mouth mystical nourishment nuns passion Paulist Press physical pleasure prayer religious Saint sexual sisters Song of Songs Sor Juana soul speak spices spiritual stockfish story sugar sweet symbolic taste tells Teresa of Avila Thérèse of Lisieux tion trans University Press vision visionary wine woman women in God's words writings York