{"title":"Christina Ward","description":"\u003cp\u003eWelcome to the world of Christina Ward, a revered author whose passion for food preservation and its profound history is both enlightening and engaging. Dive into her works to discover the art and science behind canning, fermentation, and dehydration. Christina's writings beautifully combine meticulous research with accessible insights, making her books essential reads for enthusiasts of Science \u0026amp; Nature, as well as Cooking \u0026amp; Food.\u003c\/p\u003e\n\n\u003cp\u003eHer book \u003cem\u003eHoly Food\u003c\/em\u003e delves into the fascinating intersections between culture, religion, and the way we view food. Meanwhile, \u003cem\u003ePreservation: The Art and Science of Canning\u003c\/em\u003e serves as an indispensable guide for those keen on mastering traditional methods of food preservation. Whether you're interested in reviving age-old techniques or understanding the scientific principles behind them, Christina Ward's work offers a wealth of knowledge and practical skills.\u003c\/p\u003e\n\n\u003cp\u003eEach book is a journey through time and science, offering readers a chance to not only preserve food but also a piece of history and culture. Christina's expertise and passion shine through every page, inviting you to explore the intricate and rewarding world of food preservation. Discover the joy of crafting your staple pantry with the guidance of an author who champions the blend of tradition and innovation.\u003c\/p\u003e","products":[{"product_id":"holy-food-by-christina-ward-9781934170946","title":"Holy Food","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eDoes God have a recipe?\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHoly Food\u003c\/em\u003e is a titanic feat of research and a fascinating exploration of American faith and culinary rites. Christina Ward is the perfect guide—generous, wise, and ecumenical. - Adam Chandler, author of \u003cem\u003eDrive-Thru Dreams\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHoly Food\u003c\/em\u003e doesn't just trace the influence that preachers, gurus, and cult leaders have had on American cuisine; it offers a unique look at the ways spirituality—whether in the form of fringe cults or major religions—has shaped our culture. Christina Ward has gone spelunking into some very odd corners of American history to unearth this fascinating collection of stories and recipes. - Jonathan Kauffman, author of \u003cem\u003eHippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eAn engaging book that shares everything from little-known facts to illuminating profiles of historical figures. Best of all, Ward shares recipes from historic religious communities, updated to reflect modern cooking technology. A must-have for food historians, religious historians, or just the curious and hungry folks in your life. - Dr. Julia Skinner, author of \u003cem\u003eOur Fermented Lives\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eIndependent food historian Christina Ward's \u003cem\u003eHoly Food\u003c\/em\u003e explores the influence of mainstream to fringe religious beliefs on modern American food culture. Author Christina Ward unravels the numerous ways religious beliefs intersect with politics and economics and, of course, food to tell a different story of America. It's the story of true believers and charlatans, of idealists and visionaries, and of the everyday people who followed them—often at their peril. \u003cem\u003eHoly Food\u003c\/em\u003e explains how faith pioneers used societal woes and cultural trends to create new pathways of belief and reveals the interconnectivity between sects and their leaders.\u003c\/p\u003e\n\n\u003cp\u003eReligious beliefs have been the source of food \"rules\" since Pythagoras told his followers not to eat beans (they contain souls), Kosher and Halal rules forbade the shrimp cocktail (shellfish are scavengers, or maybe G-d just said \"no\"). A long-ago Pope forbade Catholics from eating meat on Fridays (fasting to atone for committed sins). Rules about eating are present in nearly every American belief, from high-control groups that ban everything except air to the infamous strawberry shortcake that sated visitors to the Oneida Community in the late 1800s. Only in the United States—where the freedom to worship the God of your choice and sometimes of your own making—could people embrace new ideas about religion. It is in this over-stirred pot of liberation, revolution, and mysticism that we discover God cares about what you put in your mouth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHoly Food\u003c\/em\u003e looks at how the explosion of religious movements since the Great Awakenings (the nationwide religious revivals in the 1730s-40s and 1795-1835) birthed a cottage industry of food fads that gained mainstream acceptance, and at the obscure sects and communities of the 20th Century who dabbled in vague spirituality that used food to both entice and control followers. Ward skillfully navigates between academic studies, interviews, cookbooks, and religious texts to make sharp observations with new insights into American history in this highly readable journey through the American kitchen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHoly Food\u003c\/em\u003e features over 75 recipes from religious and communal groups tested and updated for modern cooks. Also includes over 100 historic black-and-white images.\u003c\/p\u003e\n\n\u003cp\u003eWard uses deep-dive research on religious history, and an equally deep knowledge of food, to show us how the two are intimately connected. Not only do we eat and drink within our religious rituals, but religion informs what and how we eat as well (and what and how we eat informs religion, too). An engaging book that shares everything from little-known facts to illuminating profiles of historical figures. Best of all, Ward shares recipes from historic religious communities, updated to reflect modern cooking technology. A must-have for food historians, religious historians, or just the curious and hungry folks in your life. - Dr. Julia Skinner, author of \u003cem\u003eOur Fermented Lives\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46854579224812,"sku":"9781934170946","price":64.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781934170946.jpg?v=1759247834"},{"product_id":"preservation-the-art-and-science-of-canning-fermentation-and-dehydration-by-christina-ward-9781934170694","title":"Preservation: The Art and Science of Canning, Fermentation and Dehydration","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eMore than a cookbook, \u003ci\u003ePreservation: The Art and Science of Canning, Fermentation and Dehydration\u003c\/i\u003e demystifies the scientific concepts that inform the methods of food preservation in an easy-to-understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.\u003c\/p\u003e\n\n\u003cp\u003eFueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.\u003c\/p\u003e\n\n\u003cp\u003eForeword by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book, \u003ci\u003ePreserving the Japanese Way\u003c\/i\u003e, was nominated for the 2016 James Beard Award in the International Cookbook category. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee, \u003ci\u003ePreservation: The Art and Science of Canning, Fermentation and Dehydration\u003c\/i\u003e is the guide you never knew you needed. You'll never look at a jar of strawberry jam the same way.\u003c\/p\u003e\n\n\u003cp\u003eChapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eChristina Ward\u003c\/b\u003e teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale food producers, and provides answers for people all over the country trying to save their pickles from disaster. Her love of teaching is evident on every page as complicated scientific concepts are simplified and explained with precision and humour.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46998557491436,"sku":"9781934170694","price":54.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/17774903482876.jpg?v=1763221103"}],"url":"https:\/\/bookhero.live\/collections\/christina-ward.oembed","provider":"Book Hero","version":"1.0","type":"link"}