On Fasting and Feasting

On Fasting and Feasting traces the cultural history and practices of fasting and feasting across human civilization, examining religious, social, and health dimensions. The text moves from ancient practices through modern interpretations of these key food behaviors. Davidson brings together anthropological research, historical records, and religious texts to document the ways humans have used food abstinence and abundance to mark occasions and create meaning. The research spans multiple continents and faith traditions, providing specific examples from Christian, Muslim, Jewish, Hindu and Buddhist traditions. The work looks at both voluntary and involuntary fasting, including religious observances, political hunger strikes, and periods of scarcity. Feasting sections detail celebratory meals, religious festivals, and cultural traditions around communal eating. This cross-cultural examination reveals fasting and feasting as fundamental human experiences that serve both practical and symbolic functions in societies. The tension between these opposing food behaviors emerges as a key mechanism through which cultures define values and establish social bonds.

There are not enough internet reviews to create a summary of this book. Instead, here is a summary of reviews of Alan Davidson's overall work: Readers consistently highlight Davidson's thorough research and ability to combine academic rigor with accessible writing. The Oxford Companion to Food receives particular attention for its detailed entries and comprehensive scope. What readers liked: - Clear explanations of complex culinary history - Blend of scientific detail and cultural context - Dry humor scattered throughout entries - Precise sourcing and citations - Personal anecdotes from his diplomatic travels What readers disliked: - Dense academic language in some sections - High price point of hardcover editions - Limited illustrations in earlier editions - Some entries seen as too brief - Occasional British-centric perspective Ratings across platforms: The Oxford Companion to Food: - Goodreads: 4.4/5 (219 ratings) - Amazon: 4.6/5 (89 reviews) Mediterranean Seafood: - Goodreads: 4.3/5 (28 ratings) - Amazon: 4.7/5 (12 reviews) One reader notes: "Davidson manages to make encyclopedic entries read like engaging stories." Another writes: "The level of detail on fish species alone justifies the purchase."

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🍽️ Alan Davidson was a British diplomat who became a celebrated food historian after discovering there was no reliable book about fish while posted in Tunisia. 📚 Before writing about food, Davidson served as British ambassador to Laos and later worked for the Natural Resources division of the United Nations. 🏆 Davidson's magnum opus, "The Oxford Companion to Food," took him 20 years to complete and is considered one of the most comprehensive food reference works ever published. 🌏 His writings extensively cover the relationship between fasting practices and feast celebrations across different cultures, particularly examining how religious observances influence culinary traditions. 📖 The publication grew from Davidson's work with the Oxford Symposium on Food and Cookery, which he co-founded in 1981 as a forum for scholars to discuss food history and culture.