The speakers are Anthony Chiffolo, author and publisher, and Rayner “Rusty” Hesse, a chef and Episcopal priest. They are coauthors of “Cooking with the Bible: Recipes for Biblical Meals” and, most recently, “Cooking with the Movies: Meals on Reels.”
“Food connects us to one another,” Chiffolo says. “Since biblical times, the Judeo-Christian lifestyle has centered on meals. Extending hospitality to both friends and strangers was a divine command, and an invitation to dine was sacred.” Hesse adds, “The Judeo-Christian Bible is peppered with stories of meals; these range from simple meals put together quickly in order to feed a few unexpected guests to elaborate feasts carefully prepared to please dozens of partygoers for many days. In the Middle East, eating was not and is not for daily sustenance alone – it is a way of life.”
The book, which was the product of three years of research into what people actually ate in the times recounted in the Bible, provides more than modern adaptations or interpretations of biblical fare; it is as well a discovery of the daily lives of the peoples who inhabited the crossroads of civilization and a lesson about the exchange of foods across vast distances, from Egypt in the west to Persia in the east.
I’m guessing some babyback pork ribs is the wrong answer.
If it was during his forty days in the desert, they are wasting their time.
I’m quite sure that Jesus ate what everyone else ate; bread, meat, etc. What else was there?
All Saints Rehoboth Beach where my father was rector 1937-47. The community draws vacationers from the Washington, DC, and Baltimore – and those Philadelphians who don’t go to the Jersey shore. A program for foodies is appropriate.