The Food and Feasts of the Apostle Paul

Few figures in history have had more words written about them than the Apostle Paul, but Doug Neel may be the first to examine this influential character through what he ate. This collection of recipes from the Ancient Roman world brings the life and times of the Apostle Paul to life like never before. --Max Miller, author of Tasting History: Explore the Past through 4,000 Years of Recipes and creator and host of Tasting History on YouTube Neel looks at first-century Christianity through the perspective of food, positing that those early Christians had whole meals during their worship service based on the structure of the Greco-Roman banquets that were prevalent at the time. He delves into the history and cultural background of the ancient Mediterranean world and considers the foods that were grown and eaten there: grains, legumes, vegetables, meats such as pork and lamb, and seafood. The importance of olive trees, olive oil, and wine is discussed. Neel also looks at the various farming techniques that were used and how livestock were raised as well as how the meals were prepared. In addition, he investigates the churches Paul established in cities like Phillipi and Thessalonica and what foods were favored in those cities. Religious controversies over what foods could be eaten are also discussed. With a vibrant narrative, recipes, and menus, this absorbing volume will be of interest to readers of Christian history and those interested in cookery and Mediterranean diets. Highly recommended for religion collections. -- ""Booklist"" I love this book! Like his earlier work Food and Feasts of Jesus, Neel has engagingly employed cooking and meal-hosting activities to teach his readers about the significant role food played in the social, cultural, and religious life of diasporic Christian communities and their Jewish and non-Jewish neighbors in the ancient Greek and Roman Mediterranean world of Paul the Apostle. His menus, suggested meals, and informative introductions to the foods, economics, and agricultural resources of each of the geographic areas associated with Paul provide an appealing and accessible way for contemporary audiences to ""taste"" what it might have felt like to be a member of an early Christian community in the cities of Syria, Asia Minor, and Greece. Most importantly, Neel uses his menus to teach hands-on the formative tensions over food, between Jewish and Gentile Christians eating together in Antioch; rich and poor, and those with and without dietary qualms about eating meat prepared for the religious rites of Others in Corinth. Neel does a great job reminding his readers throughout the book of the relevance of these ancient issues to contemporary concerns. I will definitely use Neel's gastronomic pedagogy in this book to teach these topics in my undergraduate classes. --Jonathan D. Brumberg-Kraus, professor of Religion and coordinator of Jewish Studies, Wheaton College Douglas Neel's book, The Food and Feasts of the Apostle Paul, is a wonderful exploration of the food and culture in the locations and communities where Paul conducted his missionary work. It provides an in-depth look at the food traditions of early Christian communities and allows readers to experience the flavors of the first-century Mediterranean world. This book is perfect for anyone interested in learning about the food culture of early Christianity. --Yung Suk Kim, author of How to Read Paul: A Brief Introduction to His Theology, Writings, and World and professor of New Testament and Early Christianity at Virginia Union University