Religious beliefs have been the source of food "rules" since Pythagoras told his followers not to eat beans (they contain souls), Kosher and Halal rules forbade the shrimp cocktail (shellfish are scavengers_, and the Catholic church forbade its peoples from eating meat on Fridays (fasting to atone for committed sins). Rules about eating are present in nearly every American belief, from high-control groups that ban everything except air to the infamous strawberry shortcake that sated visitors to the Oneida Community in the late 1800s.
To explore the intersection of religion and modern diet is Christina Ward, author of “Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat.” The explosion of religious movements since the Great Awakenings that birthed a cottage industry of food fads and cookbooks. Ward uncovers the interconnectivity between obscure sects and communities of the 20th Century who dabbled in vague spirituality and used food to both entice and control followers.
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