Food and Feasts of the Apostle Paul

Douglas E. Neel is an Episcopal priest and the author of The Food and Feasts of Jesus (Rowman & Littlefield, 2012). He owned a catering company specializing in first-century food and currently teaches classes on ancient food and feasts. Neel enjoys making his own cheese and wine and lives in Pagosa Springs, Colorado.

Neel looks at first-century Christianity through the perspective of food, positing that those early Christians had whole meals during their worship service based on the structure of the Greco-Roman banquets that were prevalent at the time. He delves into the history and cultural background of the ancient Mediterranean world and considers the foods that were grown and eaten there: grains, legumes, vegetables, meats such as pork and lamb, and seafood. The importance of olive trees, olive oil, and wine is discussed. Neel also looks at the various farming techniques that were used and how livestock were raised as well as how the meals were prepared. In addition, he investigates the churches Paul established in cities like Phillipi and Thessalonica and what foods were favored in those cities. Religious controversies over what foods could be eaten are also discussed. With a vibrant narrative, recipes, and menus, this absorbing volume will be of interest to readers of Christian history and those interested in cookery and Mediterranean diets. Highly recommended for religion collections.