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Eating God

Anselm Schubert

A Culinary History of Communion

From milk, honey and cheese to bread and wine to soda and coconut, Anselm Schubert tells the story of communion for the first time through the food items that participants consume. This entertaining culinary perspective on Christianity invites us to take a fresh look at a sacred act.

“Take and eat: This is my body ..., this is my blood ..., do this in remembrance of me.” With these words, Jesus is said to have established the sacrament of communion. What was and should be eaten and drunk from time to time was, and still remains, highly controversial. Should it be wheat or barley bread, soured or unleavened, as a wafer or not, with or without cheese, a priest’s goblet, a communal goblet or a single goblet? Can it also be alcohol and gluten free?

And what do Christians do in countries without wheat and wine, especially in postcolonial times? Anselm Schubert explores communion through the lens of food history and brings a new understanding to certain central theological debates. The result is an accessible and original brief cultural history of Christianity that will appeal to a wide audience.

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Published by C.H.Beck , ISBN: 9783406700552

Main content page count: 272 Pages

ISBN: 9783406700552

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Italian rights sold to Carocci Editore