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The Food and Feasts of Jesus
The New Testament is filled with stories of Jesus eating with people—from extravagant wedding banquets to simple meals of loaves and fishes. The Food and Feasts of Jesus offers a new perspective on life in biblical times by taking readers inside these meals. Food production and distribution impacted all aspects of ancient life, including the teachings of Jesus. From elaborate holiday feasts to a simple farmer’s lunch, the book explores the significance of various meals, discusses key ingredients, places food within the socioeconomic conditions of the time, and offers accessible recipes for readers to make their own tastes of the first century. Ideal for individual reading or group study, this book opens a window into the tumultuous world of the first century and invites readers to smell, touch, and taste the era’s food.
272 pages, Hardcover
First published June 28, 2012
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Displaying 1 - 27 of 27 reviews
February 23, 2019
This book contains an introductory history to the foods of the Middle East in the First Century of The Common Era. So it was a bit of a refresher for me.
Some of the recipes seemed rather tantalizing. But I will not be trying the ones with bulger/wheat products, meat dishes, or anything that has to do with wine. Though, there is a vegetarian pea soup recipe that I might try, as well as some sweets that feature nothing but fruit and dairy.
So I will see how my culinary adventure turns out.
Some of the recipes seemed rather tantalizing. But I will not be trying the ones with bulger/wheat products, meat dishes, or anything that has to do with wine. Though, there is a vegetarian pea soup recipe that I might try, as well as some sweets that feature nothing but fruit and dairy.
So I will see how my culinary adventure turns out.
May 30, 2013
This was a delightful book and I really enjoyed it. It is easy to read and I love how the author explained how the foods were used at the different feasts. The recipes are easy to prepare and delicious, especially the hummus. I highly recommend this book to history lovers as well as those who enjoy a great dish.
January 30, 2013
I went to high school with Doug Neel, who is now an Episcopal priest. He has been studying for years about how and what the Jews of Palestine ate during Jesus's lifetime. This book is stuffed with all kinds of information about crops, wine-making, when to recline at a feast, what prayers to say at which occasions, pickling, drying, and salt-curing for preservation, temple sacrifices, and all sorts of things that shed much light on New Testament customs and Jesus's teachings. Plus it comes with easy and authentic recipes. A very valuable book.
March 31, 2014
Cute idea but low on scholarship. See my full review here: http://andthewordsbecamebooks.wordpre...
February 20, 2016
In many ways, it is a shame that although the authors show themselves to have deeply studied the food of first century Israel, that they show little understanding of the rationale for God's law, nor show themselves obedient to the food laws that governed Jesus' eating and that of genuine Christianity. Over and over again the authors talk about the aversion of the Jews, even fairly acculturated Jews, to eating pork, and speculate whether the Jews of Galilee avoided catfish, shellfish, and other unclean things. These moments in the book, and there are many of them, demonstrate the authors' essential cluelessness about the larger importance of obedience to God's laws. The authors keep speculating on reasons why the laws could be disregarded, or asking why God commanded such things, at times coming close to the mark, but the fact that the authors kept persisting in bringing up foods that would not have been eaten by Jesus Christ or early Christians (thankfully, none of which end up in the book's fantastic recipes [1]) suggest that the authors really have no idea why the food laws remain important for believers, whether on health or cleanliness grounds or anything else.
In terms of the contents and structure of this book, the authors divide the book into several sections based on different occasions and meals, and provide menus and recipes for those occasions. The book is divided into twelve chapters, beginning with reasons why we should eat the food of Jesus and His followers to better understand the Gospels, exploring the bounty of the first century kitchen, enjoying one's daily bread, examining the farmer, food, and social responsibility, enjoying the Sabbath feast, participating in a Jewish banquet, being a guest at a wedding feast, celebrating the Passover Seder (with a supplement that includes a sample Haggadah), sampling sample Feast of Tabernacles dishes, eating a Thanksgiving feast, and enjoying a picnic on the beach, al fresco. The book closes with an explanation of what was learned by the reader in the book and why we should join in the feast, along with suggestions for further reading and endnotes and indices.
There is a lot that can be said positively for this book. For one, it provides an insightful perspective on the Jewish customs, as it appears that the authors are familiar with biblical law and customs through the example of contemporary Judaism as well as the Talmud, and therefore makes a worthwhile examination of how Judaism comes across to contemporary Hellenistic Christians who wish to come close to biblical customs without repentance of their Hellenism. Likewise, the authors do a good job at blending a look at the food of the rich with the food of the poor, while making sure that everything provided in the menu is something that someone could eat in good conscience and in obedience with biblical food laws. The authors not only manage to include some excellent food dishes to try that seem like they would fit in with the eating of the first century without being entirely foreign to our own palette, with fewer meats than our diet has, a lot of whole grains, and plenty of chickpeas (otherwise known as garbanzo beans), but also manage to provide the sort of commentary that demonstrates what made the ordinary Jewish population so restive in a growing age of landlessness and exploitation and rising inequality. The book is therefore food for the body as well as the mind, if not necessarily for the spirit.
[1] The book has some pretty fantastic recipes, some of which I think would be worth trying out in themed dinners relating to the 1st century. My sample of side dishes, salads, and the like, that I found most interesting are included below:
Lentil and Chickpea Soup
"We anticipate that you will enjoy this soup. It is easy to make, especially if you use canned chickpeas. It is good as part of a first-century meal and it is just as good as twenty-first century comfort food. Lentils are legumes and are easy to prepare because they do not require prior soaking and cook quickly. Dried lentils are found in most markets and grocery stores. You can use any stock, including vegetable stock.
1/4 cup olive oil 4 cups water
1 onion, chopped 1/2 teaspoon ground cumin
2 garlic cloves, finely minced 1/2 teaspoon ground coriander
2 coups coocked chickpeas, or 1 1/2 (15 oz) cans, rinsed 1/2 teaspoon ground mustard seed
1 cup dried green lentils, rinsed 2 teaspoons salt, or to taste
4 cups chicken stock 1/4 teaspoon ground pepper
1 bay leaf
To cook dried chickpeas: cover 1 cup of chickpeas with water and soak overnight. Drain the chickpeas and place in a 4-quart pot. Cover with water and bring to a boil. Reduce to a simmer. Add a bay leaf and parsley stems for additional flavor. Simmer for 1 hour and drain.
In a large soup pot, heat the olive oil over medium-high heat. Add the onion and sautè. When translucent, add the garlic and sautè for 30 seconds or until translucent. Then add the chickpeas, lentils, stock, and water. Bring to a boil and then return to a simmer. Add the rest of the ingredients and continue to simmer for several hours. Remove the bay leaf. Adjust seasonings and serve.
To make the soup thicker or give it the texture of soup that has been reheated several times: take two coups of the soup, making sure to include some chickpeas and lentils, and place ina blender. Cover and puree, then return to the rest of the soup. Alternatively, use a hand blender and blend for several seconds (49-50)."
***
Asparagus with Lemon and Thyme
"1 1/2 pounds asparagus 1 1/2 tablespoons fresh thyme or 2 teaspoons dried thyme
1 tablespoon salt 1 teaspoon salt, or to taste
2 tablespoons olive oil 1/4 teaspoon pepper, or to taste
1 lemon, juiced, and zest from same lemon
Prepare the asparagus by breaking off the fibrous bottom section. The asparagus will typically break at the correct spot when bent. Save the bottom section for asparagus soup or for some other purpose.
Add 3 inches of water and the tablespoon of salt to a pot large enough to hold the asparagus spears. Bring to a boil. Add water and ice to another pot or large mixing bowl. Blanch the asparagus by placing half in the boiling water. Remove the asparagus after 20-30 seconds and place it in the ice water so that it stops cooking. Remove the asparagus from the ice water and dry. Repeat for the other half.
Heat the olive oil in a 12-inch or 14-inch skillet or sautè pan. The pan should be hot. Add the asparagus to the pan and sautè until tender. Then add the lemon juice, zest, thyme, salt, and pepper. Serves 8 (109)."
***
Hard-Boiled Eggs and Fish Sauce
"Everyone knows how to boil an egg. So why include a recipe? Just in case ,we have found that this one adapted from Betty Crocker's Cookbook works very well. The fish sauce is typical from the period and is a tasty dip. It would work well as a marinade or dip for fish, beef, or pork [Note: unless you obey biblical food laws.] You may add your favorite spice, even a touch of honey, or use straight fish sauce if you like the fish sauce.
Eggs
Water
Fish Sauce Dip:
3 tablespoons fish sauce
2 tablespoons soft red wine, such as a syrah or merlot
Place the eggs in a pot and cover with cold water. Do not crowd the eggs. Heat to a boil, remove from teh burner, and cover the pot. Allow to stand for 22-23 minutes. REmove the eggs and place in ice water so they do not continue to cook.
Mix the fish sauce and the red wine and use as a dip for eggs, vegetables, or bread at the feast (113)."
***
Bitter Herbs and Salt Water Dip
2 cups water
2 tablespoons salt
Spring lettuce mix
Place the water and salt in a saucepan and heat until the salt dissolves. Cool to room temperature. Use as a dip for the lettuce, boiled eggs, and the unleavened bread at a Passover Seder.
***
Vinegar Dip
Can you get any simpler, or more authentic? Vinegar was a popular first-century dip. Add a teaspoon of honey to balance the bitterness of the vinegar or use a different herb if you'd like.
1/3 cup red wine vinegar
1 teaspoon thyme
Mix and use as a dip for vegetables, hard-boiled eggs, or bread (156)."
***
Roasted Grains
"This is an extremely ancient way to eat grains. They are addicting. Use a cast-iron or heavy skillet or sautè pan that will hold all the grains on one level to roast. After cooking, you can coat with a small amount of olive oil and salt, though we like them just like this.
1/2 cup wheat berries or pearled barley, or any amount you choose
Heat the skillet and add the grain. Stir often as they brown. They are done when they turn a deep color of brown and pop like popcorn. Remove from the heat, pour in a bowl, and allow to cool to room temperature (189)."
***
Lentil and Parsley Salad
This salad was always a great hit with Doug's catering customers, whether for a first-century feast or a salad luncheon
Salad:
1 1/2 cup lentils 6 green onions, chopped
1/2 cup parsley, chopped 1 teaspoon salt, or to taste
Dressing:
2 small lemons, juiced 1/2 teaspoon ground cumin
2 garlic cloves, finely minced 3/4 teaspoon salt
1/2 teaspoon ground coriander 1/2 cup olive oil
Place lentils in a 3-quart pot. Cover with water 1 inch above the lentils. Bring water to a boil and the nlower heat to a simmer. Allow lentils to simmer until they are tender but not mushy (approximately 30 minutes). Drain and cool.
To make the dressing: place all the ingredients except the oil in a small bowl. Pour the oil into the bowl while whisking with a wire whisk. Or place all the ingredients in a Mason jar. Put the top on the jar and shake vigorously.
Put the cooled lentils in a salad bowl. Add the chopped parsley and onions. Add some of the dressing and toss. Adjust the seasoning. Serves 8.
As an alternative, add 1/2 cup of bulgur to the salad before dressing. There should be left over dressing for another salad (207-208)."
***
Roasted Chickpeas
"This calls for cooked chickpeas. To cook, use the method found in the Lentil and chickpea Soup recipe in chapter 3 [see above].
1 1/2 cups cooked chickpeas or 1 (15 oz) can, drained, rinsed, and dried
Preheat oven to 400 degrees
Place chickpeas on a jelly roll pan or baking sheet. Bake in the oven for 20 to 30 minutes, stirring occasionally so they do not stick to the pan. When done, they should be somewhat crisp on the outside and soft in the middle. cool on a kitchen towel. Keep covered until served. Serves 4 to 6 as an appetizer (223)."
In terms of the contents and structure of this book, the authors divide the book into several sections based on different occasions and meals, and provide menus and recipes for those occasions. The book is divided into twelve chapters, beginning with reasons why we should eat the food of Jesus and His followers to better understand the Gospels, exploring the bounty of the first century kitchen, enjoying one's daily bread, examining the farmer, food, and social responsibility, enjoying the Sabbath feast, participating in a Jewish banquet, being a guest at a wedding feast, celebrating the Passover Seder (with a supplement that includes a sample Haggadah), sampling sample Feast of Tabernacles dishes, eating a Thanksgiving feast, and enjoying a picnic on the beach, al fresco. The book closes with an explanation of what was learned by the reader in the book and why we should join in the feast, along with suggestions for further reading and endnotes and indices.
There is a lot that can be said positively for this book. For one, it provides an insightful perspective on the Jewish customs, as it appears that the authors are familiar with biblical law and customs through the example of contemporary Judaism as well as the Talmud, and therefore makes a worthwhile examination of how Judaism comes across to contemporary Hellenistic Christians who wish to come close to biblical customs without repentance of their Hellenism. Likewise, the authors do a good job at blending a look at the food of the rich with the food of the poor, while making sure that everything provided in the menu is something that someone could eat in good conscience and in obedience with biblical food laws. The authors not only manage to include some excellent food dishes to try that seem like they would fit in with the eating of the first century without being entirely foreign to our own palette, with fewer meats than our diet has, a lot of whole grains, and plenty of chickpeas (otherwise known as garbanzo beans), but also manage to provide the sort of commentary that demonstrates what made the ordinary Jewish population so restive in a growing age of landlessness and exploitation and rising inequality. The book is therefore food for the body as well as the mind, if not necessarily for the spirit.
[1] The book has some pretty fantastic recipes, some of which I think would be worth trying out in themed dinners relating to the 1st century. My sample of side dishes, salads, and the like, that I found most interesting are included below:
Lentil and Chickpea Soup
"We anticipate that you will enjoy this soup. It is easy to make, especially if you use canned chickpeas. It is good as part of a first-century meal and it is just as good as twenty-first century comfort food. Lentils are legumes and are easy to prepare because they do not require prior soaking and cook quickly. Dried lentils are found in most markets and grocery stores. You can use any stock, including vegetable stock.
1/4 cup olive oil 4 cups water
1 onion, chopped 1/2 teaspoon ground cumin
2 garlic cloves, finely minced 1/2 teaspoon ground coriander
2 coups coocked chickpeas, or 1 1/2 (15 oz) cans, rinsed 1/2 teaspoon ground mustard seed
1 cup dried green lentils, rinsed 2 teaspoons salt, or to taste
4 cups chicken stock 1/4 teaspoon ground pepper
1 bay leaf
To cook dried chickpeas: cover 1 cup of chickpeas with water and soak overnight. Drain the chickpeas and place in a 4-quart pot. Cover with water and bring to a boil. Reduce to a simmer. Add a bay leaf and parsley stems for additional flavor. Simmer for 1 hour and drain.
In a large soup pot, heat the olive oil over medium-high heat. Add the onion and sautè. When translucent, add the garlic and sautè for 30 seconds or until translucent. Then add the chickpeas, lentils, stock, and water. Bring to a boil and then return to a simmer. Add the rest of the ingredients and continue to simmer for several hours. Remove the bay leaf. Adjust seasonings and serve.
To make the soup thicker or give it the texture of soup that has been reheated several times: take two coups of the soup, making sure to include some chickpeas and lentils, and place ina blender. Cover and puree, then return to the rest of the soup. Alternatively, use a hand blender and blend for several seconds (49-50)."
***
Asparagus with Lemon and Thyme
"1 1/2 pounds asparagus 1 1/2 tablespoons fresh thyme or 2 teaspoons dried thyme
1 tablespoon salt 1 teaspoon salt, or to taste
2 tablespoons olive oil 1/4 teaspoon pepper, or to taste
1 lemon, juiced, and zest from same lemon
Prepare the asparagus by breaking off the fibrous bottom section. The asparagus will typically break at the correct spot when bent. Save the bottom section for asparagus soup or for some other purpose.
Add 3 inches of water and the tablespoon of salt to a pot large enough to hold the asparagus spears. Bring to a boil. Add water and ice to another pot or large mixing bowl. Blanch the asparagus by placing half in the boiling water. Remove the asparagus after 20-30 seconds and place it in the ice water so that it stops cooking. Remove the asparagus from the ice water and dry. Repeat for the other half.
Heat the olive oil in a 12-inch or 14-inch skillet or sautè pan. The pan should be hot. Add the asparagus to the pan and sautè until tender. Then add the lemon juice, zest, thyme, salt, and pepper. Serves 8 (109)."
***
Hard-Boiled Eggs and Fish Sauce
"Everyone knows how to boil an egg. So why include a recipe? Just in case ,we have found that this one adapted from Betty Crocker's Cookbook works very well. The fish sauce is typical from the period and is a tasty dip. It would work well as a marinade or dip for fish, beef, or pork [Note: unless you obey biblical food laws.] You may add your favorite spice, even a touch of honey, or use straight fish sauce if you like the fish sauce.
Eggs
Water
Fish Sauce Dip:
3 tablespoons fish sauce
2 tablespoons soft red wine, such as a syrah or merlot
Place the eggs in a pot and cover with cold water. Do not crowd the eggs. Heat to a boil, remove from teh burner, and cover the pot. Allow to stand for 22-23 minutes. REmove the eggs and place in ice water so they do not continue to cook.
Mix the fish sauce and the red wine and use as a dip for eggs, vegetables, or bread at the feast (113)."
***
Bitter Herbs and Salt Water Dip
2 cups water
2 tablespoons salt
Spring lettuce mix
Place the water and salt in a saucepan and heat until the salt dissolves. Cool to room temperature. Use as a dip for the lettuce, boiled eggs, and the unleavened bread at a Passover Seder.
***
Vinegar Dip
Can you get any simpler, or more authentic? Vinegar was a popular first-century dip. Add a teaspoon of honey to balance the bitterness of the vinegar or use a different herb if you'd like.
1/3 cup red wine vinegar
1 teaspoon thyme
Mix and use as a dip for vegetables, hard-boiled eggs, or bread (156)."
***
Roasted Grains
"This is an extremely ancient way to eat grains. They are addicting. Use a cast-iron or heavy skillet or sautè pan that will hold all the grains on one level to roast. After cooking, you can coat with a small amount of olive oil and salt, though we like them just like this.
1/2 cup wheat berries or pearled barley, or any amount you choose
Heat the skillet and add the grain. Stir often as they brown. They are done when they turn a deep color of brown and pop like popcorn. Remove from the heat, pour in a bowl, and allow to cool to room temperature (189)."
***
Lentil and Parsley Salad
This salad was always a great hit with Doug's catering customers, whether for a first-century feast or a salad luncheon
Salad:
1 1/2 cup lentils 6 green onions, chopped
1/2 cup parsley, chopped 1 teaspoon salt, or to taste
Dressing:
2 small lemons, juiced 1/2 teaspoon ground cumin
2 garlic cloves, finely minced 3/4 teaspoon salt
1/2 teaspoon ground coriander 1/2 cup olive oil
Place lentils in a 3-quart pot. Cover with water 1 inch above the lentils. Bring water to a boil and the nlower heat to a simmer. Allow lentils to simmer until they are tender but not mushy (approximately 30 minutes). Drain and cool.
To make the dressing: place all the ingredients except the oil in a small bowl. Pour the oil into the bowl while whisking with a wire whisk. Or place all the ingredients in a Mason jar. Put the top on the jar and shake vigorously.
Put the cooled lentils in a salad bowl. Add the chopped parsley and onions. Add some of the dressing and toss. Adjust the seasoning. Serves 8.
As an alternative, add 1/2 cup of bulgur to the salad before dressing. There should be left over dressing for another salad (207-208)."
***
Roasted Chickpeas
"This calls for cooked chickpeas. To cook, use the method found in the Lentil and chickpea Soup recipe in chapter 3 [see above].
1 1/2 cups cooked chickpeas or 1 (15 oz) can, drained, rinsed, and dried
Preheat oven to 400 degrees
Place chickpeas on a jelly roll pan or baking sheet. Bake in the oven for 20 to 30 minutes, stirring occasionally so they do not stick to the pan. When done, they should be somewhat crisp on the outside and soft in the middle. cool on a kitchen towel. Keep covered until served. Serves 4 to 6 as an appetizer (223)."
January 31, 2023
I actually enjoyed reading this book; however, the authors REALLY could have used a better copy editor, as the spelling and grammatical errors were frequent enough to be distracting. This book's greatest value to me is in the pursuit of Ignatian spirituality, in which one attempts to place oneself in the Gospels and immerse oneself in the scenes described. Before reading "The Food and Feasts of Jesus," my understanding of how meals would have been prepared and served by Jewish people in the time of Christ was a bit sparse; now I have a greater knowledge of the aromas, textures, and tastes of the foods that Our Lord and His disciples would have shared with companions from the very wealthy to the desperately poor. It also gave a good survey of the general culture of the time, which I found useful. It was definitely worth the time I spent reading it.
The bread recipes in the book all assume the use of a stand mixer, which I don't generally use, and the authors gloss over the kosher requirements, which was irritating, because I know enough about those dietary regulations to know that they entirely change how a kitchen is set up and how certain foods are prepared. The menus given for the Jewish festivals skip over those requirements entirely in places, which detracts from the overall accuracy of the book. The authors also tend to polemicize about the overall unhealthiness of the modern American diet; while their criticisms are valid, and their concern for the health of their readers is touching, it takes away from the overall flow of the book.
On balance, I'd recommend adding this book to your library, or even reading it as a book club. I would love to re-create some of these feasts at our parish, because even with the aforementioned kashruth issues, I think many modern believers would find it enlightening to eat in the manner of Christ and his disciples . . . particularly feasting in the manner of less-well-off believers from two millenia ago.
Of note: there is enough cool ancient food trivia in this book to win a game of Jeopardy, and THAT was a lot of fun.
The bread recipes in the book all assume the use of a stand mixer, which I don't generally use, and the authors gloss over the kosher requirements, which was irritating, because I know enough about those dietary regulations to know that they entirely change how a kitchen is set up and how certain foods are prepared. The menus given for the Jewish festivals skip over those requirements entirely in places, which detracts from the overall accuracy of the book. The authors also tend to polemicize about the overall unhealthiness of the modern American diet; while their criticisms are valid, and their concern for the health of their readers is touching, it takes away from the overall flow of the book.
On balance, I'd recommend adding this book to your library, or even reading it as a book club. I would love to re-create some of these feasts at our parish, because even with the aforementioned kashruth issues, I think many modern believers would find it enlightening to eat in the manner of Christ and his disciples . . . particularly feasting in the manner of less-well-off believers from two millenia ago.
Of note: there is enough cool ancient food trivia in this book to win a game of Jeopardy, and THAT was a lot of fun.
March 6, 2020
There are some very intriguing recipes in here, but the real gem is all the historical information. I think this is the first "cookbook" I've ever read that I had to force myself not to skip over the recipes to get to the next chapter. I knew a fair bit of this information from my own education and background, but the authors added so much additional detail, and did it so well, that the recipes seemed like an interruption of a grand narrative.
My one criticism, and it's probably not fair to call it that because I understand (and even agree with) why they made this choice, is that I would have preferred the recipes to be organized together in a single chapter, leaving only the menus for the various feasts in the chapters. The current organization makes it harder to use the book after I've read it.
My one criticism, and it's probably not fair to call it that because I understand (and even agree with) why they made this choice, is that I would have preferred the recipes to be organized together in a single chapter, leaving only the menus for the various feasts in the chapters. The current organization makes it harder to use the book after I've read it.
June 10, 2017
Recipes and history thoughtfully combined
A well-researched and readable discussion of first-century history, economics, sociology, and religion through the focus of food.
The recipes are easy to follow, with suggested modern substitutes for hard-to-find period ingredients.
The writers repeat themselves, sometimes word for word, throughout the book (and there are some grammatical/spelling issues that catch the eye of old English majors.)
The Kindle format works quite well, aside from a few odd page breaks. I find Kindle cookbooks much easier to use in the kitchen than paper, so this is a real bonus.
A well-researched and readable discussion of first-century history, economics, sociology, and religion through the focus of food.
The recipes are easy to follow, with suggested modern substitutes for hard-to-find period ingredients.
The writers repeat themselves, sometimes word for word, throughout the book (and there are some grammatical/spelling issues that catch the eye of old English majors.)
The Kindle format works quite well, aside from a few odd page breaks. I find Kindle cookbooks much easier to use in the kitchen than paper, so this is a real bonus.
February 15, 2023
I’ve done some research on what they ate in ancient times, and this book confirmed my studies and taught me so much more. I especially like how the importance of food and feasts were tied to daily life and experiences, bringing these ancient people and their customs that much closer. Highly recommend for anyone who wants to know more about daily life during the days of Jesus. I can’t wait to try some of these recipes!
March 1, 2018
Purchased as a research source for my writing, I was surprised to learn so much, including correction of some of my pre-conceived notions. My mouth watered as I actually read the recipes included, and - though he dislikes it- when I read portions out loud to my husband, he now wants to try some of the feasts included.
What a delight this book has been! Useful, educational AND entertaining!!
What a delight this book has been! Useful, educational AND entertaining!!
October 30, 2018
Insightful and well written, I quite enjoyed this book. Although it is academically minded, it nonetheless reads easily and greatly added to my experience reading the Scriptures. I wasn't brave enough to try any of the recipes but they also seem fairly well written and clear.
May 20, 2017
Learned a lot
This book taught me a lot about the culture in Jesus time. It helped to experience everyday life as Jesus lived.
This book taught me a lot about the culture in Jesus time. It helped to experience everyday life as Jesus lived.
July 3, 2023
Interesting to learn more about 1st Century Jewish and Roman culture and dietary mindset. It's neat that recipes are included.
May 31, 2025
Refreshing
November 2, 2018
Surprisingly readable for such a niche subject, I thoroughly enjoyed this book even though I was too chicken to try any of the recipes. The insights greatly added to my devotional readings.
July 29, 2017
Really likes this one - if only I could cook! Full review to come.
++++++++++++++++++++++++++++
My Book Blog ----> http://allthebookblognamesaretaken.bl...
Rating: 4 Stars
Review:
I am in no way someone who could remotely be classified as a cook. I survived college on the standard fare of Ramen Noodles and Hot Pockets. Even today as a so-called adult I like my frozen pizza bagels and baked potatoes. But I am slowly learning simple recipes that Eleanor and I are both able to enjoy. That being said, it might surprise those who know me well that I LOVE food books. Or maybe it won't, because everyone knows how much I love to eat.
And I guess 'food books' is not quite right either, because the books that fall into this category that I enjoy typically include recipes for the very dishes I am reading about. They are more like a history of food, which might seem silly to some, but it is fascinating to read about how different diets were 2,000 years ago - or even 500.
In this book, the authors have a background ancient foods. One is even an Episcopal priest who has taught classes on this subject as well. Clearly they have done this before, and recount their own methods of making these foods eaten so many centuries ago.
The first four chapters focus on the history itself and the different kinds of foods that would have been available in the time of Jesus, and meals He would have had. There is also a chapter detailing the why; why bother trying to recreate meals from so long ago. There is another with sections specifically focused on bread and its importance in the time period.
The remaining chapters then cover a variety of feasts that were celebrated in the lifetime of Jesus, from the Sabbath feast, a typical wedding feast and celebration, to the Feast of Passover, just to name a few. Each chapter first gives the significance of the specific feast/celebration, then details a menu and recipe that would have been used in that time. There are suggestions for substitutes as well, as some of these foods are either no longer available, or we have no way of knowing what the actual food was (Example - references to gourds.) There is also a supplemental chapter to the Feast of Passover that includes prayers and Psalms to be recited at different points in the feast. Other chapters also included appropriate Scripture. The authors focus a lot on creating these feasts and sharing them with friends and family, encouraging the reader to dine as they did so long ago, seated and reclining on the floor or cushions, etc.
My main issue with the book involves some of the repetition. There were some lines and sentences repeated almost verbatim within the feast chapters that had been used in the lead-up chapters of background and history. Sometimes these repetitions occurred within the same couple of paragraphs and I found that annoying.
Overall, however, I thoroughly enjoyed this one and read it in one sitting. I would love to try one some of these recipes for myself, because I do like cooking even though I am not terribly good at it. Perhaps this would be one to enlist my grandma's help on!
++++++++++++++++++++++++++++
My Book Blog ----> http://allthebookblognamesaretaken.bl...
Rating: 4 Stars
Review:
I am in no way someone who could remotely be classified as a cook. I survived college on the standard fare of Ramen Noodles and Hot Pockets. Even today as a so-called adult I like my frozen pizza bagels and baked potatoes. But I am slowly learning simple recipes that Eleanor and I are both able to enjoy. That being said, it might surprise those who know me well that I LOVE food books. Or maybe it won't, because everyone knows how much I love to eat.
And I guess 'food books' is not quite right either, because the books that fall into this category that I enjoy typically include recipes for the very dishes I am reading about. They are more like a history of food, which might seem silly to some, but it is fascinating to read about how different diets were 2,000 years ago - or even 500.
In this book, the authors have a background ancient foods. One is even an Episcopal priest who has taught classes on this subject as well. Clearly they have done this before, and recount their own methods of making these foods eaten so many centuries ago.
The first four chapters focus on the history itself and the different kinds of foods that would have been available in the time of Jesus, and meals He would have had. There is also a chapter detailing the why; why bother trying to recreate meals from so long ago. There is another with sections specifically focused on bread and its importance in the time period.
The remaining chapters then cover a variety of feasts that were celebrated in the lifetime of Jesus, from the Sabbath feast, a typical wedding feast and celebration, to the Feast of Passover, just to name a few. Each chapter first gives the significance of the specific feast/celebration, then details a menu and recipe that would have been used in that time. There are suggestions for substitutes as well, as some of these foods are either no longer available, or we have no way of knowing what the actual food was (Example - references to gourds.) There is also a supplemental chapter to the Feast of Passover that includes prayers and Psalms to be recited at different points in the feast. Other chapters also included appropriate Scripture. The authors focus a lot on creating these feasts and sharing them with friends and family, encouraging the reader to dine as they did so long ago, seated and reclining on the floor or cushions, etc.
My main issue with the book involves some of the repetition. There were some lines and sentences repeated almost verbatim within the feast chapters that had been used in the lead-up chapters of background and history. Sometimes these repetitions occurred within the same couple of paragraphs and I found that annoying.
Overall, however, I thoroughly enjoyed this one and read it in one sitting. I would love to try one some of these recipes for myself, because I do like cooking even though I am not terribly good at it. Perhaps this would be one to enlist my grandma's help on!
December 14, 2015
subtitled Inside the world of first-century fare with menus and recipes. Excellent. Chapters: Why eat the food of Jesus and his followers; The bounty of the first-century kitchen; Our daily bread; The farmer, food, and social responsibility; The Sabbath feast; The banquet; The wedding feast; The feast of the Passover; The harvest feast; Eating with God - the Todah feast; Picnic at the beach; What we have learned and why we join the feast. Highly recommended, even for non-Christians, if you're interested in food history.
I would love to have a copy of this for my very own. I might even try some of the recipes.
I would love to have a copy of this for my very own. I might even try some of the recipes.
April 22, 2016
Of all the books I've read on this theme (the foods of the first century AD), this book is by far my favorite. It's obvious the authors really thought about how to make foods that were authentic to the time period but also accessible and tasty for 21st century eaters. They really did their research about which foods not just the Jews of the period and place but also the Romans and Greeks ate. I liked how they grouped the recipes by type of meal (wedding feast, Passover meal, etc.) and gave suggestions for modern substitutions and how to prepare and serve the meal.
You can read more of my review here: https://thebreadmaiden.com/2016/04/22...
You can read more of my review here: https://thebreadmaiden.com/2016/04/22...
August 5, 2015
This book is a wealth of information on the daily life as well as special days of the 1st century Biblical person, mostly Jews, but there is a bit on Romans and Greeks. The information has to do obviously with food so other aspects that have little to do with foods are only touched on or neglected completely, but it does provide exactly what the title says.
It also provides recipes that you can make very similar to the 1st century or in more modern means. If you are brand new to cooking however another book of the basics of cooking is recommended before or concurrently with this book.
It also provides recipes that you can make very similar to the 1st century or in more modern means. If you are brand new to cooking however another book of the basics of cooking is recommended before or concurrently with this book.
May 12, 2017
The Foods and Feasts of Jesus is an interesting mashup, providing a foundational understanding of the social, economic and political atmosphere of the Jewish people in Jesus' day, while dotting the text with recipes common to the day or extrapolated from historical records of the time. While not a Bible Study, the books is written with Bible themes and Scripture as the common thread uniting the ideas throughout. This was a great introduction into the exploration of Biblical feasts and evidence of how they were celebrated, as well as an excellent springboard into taking my research further.
April 7, 2016
I really enjoyed this book. It takes the reader back to simpler time when food was just that, food. I admire how people lived and grew, prepared, and served their food with such meaning. I made at least one recipe I know of and it has got to b e one of my favorite recipes of all time. That would be the b raised chicken thighs with figs and apricots. I only had purple and golden raisins on hand at the time, but this recipe was amazingly comforting and quite filling. I recommend this book highly!!!
April 5, 2013
I only tried a few recipes, but the tilapia turned out delicious. And I appreciated the historical omission of tomatoes, since my husband avoids eating nightshades. The information about the banqueting customs among 1st cen Jews and Romans was interesting, especially the fact that controversial philosophers were often invited as entertainment. Yes, Jesus was the keynote speaker, apparently.
Otherwise, a fair introduction to the period for those with little to no knowledge.
Otherwise, a fair introduction to the period for those with little to no knowledge.
December 12, 2012
Everyone can find something to enjoy in this books. There are wonderful stories of the foods they ate, how they raised them, and how they stored them. It includes delicious recipes and sample menus for meals to have with friends. This makes a wonderful book for reading groups. I highly recommend!
January 3, 2018
This was an enjoyable and informative book. The chapter tie together the types of food and where and when they might be eaten. The recipes at the end of each chapter strive for authenticity and are clearly written. The role of food in the community is nicely explained. The authors left out the foods that would not have been available but it is the original Mediterranean diet.
February 20, 2023
I enjoyed this book so much that I think I'd like to add it to my personal library. The authors provided a history of what people ate in the first century and included recipes for the modern cook to duplicate. I found it to be a very interesting and enjoyable read.
August 22, 2014
Interesting and informative description of both the everyday and religious meals of Jesus in the Holy Land during the 1st century. My only disappointment was that the sacramental uses of food were not very well tied to the scriptural requirements.
September 20, 2025
To be fair, this is my Dad and God father's book. I do love it, though, honestly. ❤️
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