Religion and Food

Ruth Illman (Editor), Björn Dahla (Editor)

Research output: Book/Journal/ReportEdited Book/Edited JournalScientificpeer-review


The relationship between food and religion is a lived activity formed by the dynamics of both tradition and adaption. Religious commitments to food are influenced by several different factors, ranging from personal spirituality and experiences to social patterns of belonging as well as ethical, political and doctrinal convictions related to food and eating. Today, this topic is receiving increasing scholarly attention and has become a relevant focus to a broad spectrum of researchers working with different religious traditions and contemporary spiritualities. This volume addresses the questions of why and how persons of various religious and spiritual liaisons seem to engage in food and eating with a growing zeal today from a variety of different theoretical and methodological angles, such as: folkways/foodways and vernacular practices; tradition, memory, and nostalgia; boundaries, identity, and control; symbolism, authenticity, and fluidity; consumption and abstention; ethics and environmentalism; the global, local, and glocal.
Original languageEnglish
PublisherDonner Institute for Research in Religious and Cultural History
ISBN (Print)978-952-12-3192-6
Publication statusPublished - 2015
MoE publication typeC2 Edited work
EventReligion and Food - Åbo Akademi University, Turku, Finland
Duration: 25 Jun 201427 Jun 2014

Publication series

NameScripta Instituti Donneriani Aboensis
PublisherDonner Institute for Research in Religion and Culture
ISSN (Electronic)2343-4937


  • study of religions
  • religion and food


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  • Religion and Food

    Ruth Illman (Organiser)

    25 Jun 201427 Jun 2014

    Activity: Participating in or organising an eventOrganising a conference, workshop, ...

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