Religion and Food Unit

This Unit provides an opportunity for scholars to engage the intersection of religion and food, foodways, and food ethics. We are interested in examining these topics across religious traditions, geographical areas, and historical eras. We encourage critical reflection regarding:

• The relationships of religious commitments to food (production, preparation, consumption, and invention)
• Diet and sustainability
• Issues of food (in)justice, which may include food availability or insecurity, commitment to wellness, access to healthy foods, food deserts, etc.
• Environmental/ecological issues, e.g. desertification, flood, fire, and climate related food ethics issues
• Theological, spiritual, and religious interrelationships as expressed in food commitments or confluences
• The cross-cultural applicability of the categories of “religion” and “food” themselves

We seek to develop ongoing investigations into practices and beliefs related to food, drink, fasting, the production of food, the ethics of production and consumption, or on any aspect of religiously influenced foodways.