Corrie E. Norman's Food and Religion chapter, in Jeffrey M. Pilcher's edited Oxford Handbook of Food History (Oxford University Press, 2012), is a peer reviewed academic survey of how religious traditions use food to relate believers to their gods, to each other and to the world, examined through ritual practice such as Christian Communion and Hindu deity feeding and through dietary law such as Jewish kashrut and Islamic halal, drawing on Mary Douglas's anthropological reading of Hebrew dietary law.
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Assessment
Reliability Tier1
Corrie E. Norman's Food and Religion chapter in Jeffrey M. Pilcher's edited Oxford Handbook of Food History, published by Oxford University Press in 2012, the top tier reflecting standard peer review of an academic survey chapter drawing on established anthropological scholarship including Mary Douglas's reading of Hebrew dietary law. Cite it for its comparative survey of ritual food practice across traditions. NotesAcademic survey chapter on food and religion, in an Oxford University Press edited handbook; its published opening states that food lets religious peoples relate to their gods, to each other and to the world, through ritual practice such as Christian Communion and Hindu deity feeding and through everyday dietary codes such as Jewish kashrut and Islamic halal, and applies Mary Douglas's anthropological reading of Hebrew dietary law.
Citation
AuthorCorrie E. Norman
PublisherOxford University Press
Publication Year2012
Source Typebook chapter
Claims Backed By This Source (14 claims)
This source backs 14 claims across the atlas. As facts: 12 well-attested. Plus 2 entities citing it as a general reference with no single fact or relationship attached.
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- Articles, 7 claims: 5 well-attested, 2 general references.
- Sources, 7 claims: 7 well-attested.
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