The academy needs better theologies of cooking
The first step is to give voice to those whose work in the kitchen is shaped by necessity, not choice.
Century illustration (Source images: Getty)
Last year, a doctoral student studying theology and food reached out to ask me for my thoughts. “There is so much writing on agrarian theology,” he said. “And a lot on the table, but almost nothing on the steps that happen in between—on cooking. Why do you think that is?”
It’s a question I first posed at a food and faith conference in 2015, while still a young graduate student in food studies, debating whether or not to take the step into the world of theology.
“The field is young,” I was told then. “One step at a time.”
