Bibliographic record and links to related information available from the Library of Congress catalog.
Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.
CONTENTS p.V: Acknowledgments p.1: Introduction Learning to cook, eat, and read with Christian holy women p.25: Chapter 1 How to bake wonder dough into miracle bread: Byzantine saints and Catherine of Genoa p.52: Chapter 2 How to make cheese and how to eat love: Hildegard of Bingen with Hadewijch p.74: Chapter 3 How to taste sugar and spice: the flavors of Elisabeth of Sch¿nau p.92: Chapter 4 How to bite with grace into forbidden fruits: apples, sweets, and Margaret Ebner p.118: Chapter 5 How to confect convent treats: sweet traditions and the martyrdom of Saint Agatha p.137: Chapter 6 How to sift flour, wash lettuce, and serve bread and fish: lessons from Angela of Foligno p.163: Chapter 7 How to skin stockfish and chop stew: Margery Kempe's sacrifices p.185: Chapter 8 How to boil and fry in God's pots and pans: Teresa of Avila's kitchen secrets p.212: Chapter 9 How to do philosophy in a busy kitchen: Margaret Mary Alacoque, Sor Juana, Cecilia Ferrazzi p.237: Chapter 10 How to feed the spirit on corn pudding and pork fat: Elizabeth Seton's culinary conversion p.259: Chapter 11 How to indulge in divine delicacies: Gemma Galgani's tasty treats p.279: Chapter 12 How to savor sweets, play with food, and dress a salad: flavoring the spirit with Th¿r¿se of Lisieux p.307: Conclusion Eating and cooking lessons p.314: Notes Index
Library of Congress Subject Headings for this publication:
Christian women -- Religious life.
Women in Christianity.
Food -- Religious aspects -- Christianity.
Cookery -- Religious aspects -- Christianity.