Before honey can be offered to the Afro-Cuban deity Ochún, it must be tasted, to prove to her that it is good. In African-inspired religions throughout the Caribbean, Latin America, and the United States, such gestures instill the attitudes that turn participants into practitioners. Acquiring deep knowledge of the diets of the gods and ancestors constructs adherents’ identities; to learn to fix the gods’ favorite dishes is to be “seasoned” into their service.
"Here is a new approach to the syncretic black religions of the Atlantic world. Though Pérez's research site was a Cuban Lucumi (also called Santería) temple in Chicago, her insights and conclusions apply far beyond . . . Research on the aesthetics of everyday life is burgeoning everywhere and not only in philosophy, as this fine example demonstrates."
“Pérez's reorientation of seemingly mundane gastronomical activities toward religious functionality in an effort to present a different approach to the study of Black Atlantic religion makes this book invaluable to scholars and students interested in African diasporic religions and anthropology/history of religion."
—Religious Studies Review
"Religion in the Kitchen by Elizabeth Pérez is a stunning achievement, both for its methodological sophistication and its timely focus . . . Situating her analysis within multiple academic venues, including anthropology, history, and the arts, Pérez engages a methodological turn that is of inestimable value to scholars of religion. How fitting that a text about cooking and conversation sets a special place at the table for Africana traditions . . . Religion in the Kitchen is hearty and satisfying fare, served with academic rigor, the 'special sauce' for acuity and balance in the study of religion."
—Journal of the American Academy of Religion
“A deeply researched, contextually rich and ambitious intervention into the literature on Black Atlantic religions. While most scholars of Santería and other Black Atlantic traditions have focused on initiation as the paradigmatic site where religious values are inculcated and religious subjects are `reborn,’ Pérez directs her attention to a more prosaic—and unjustly overlooked—setting: the kitchen. By cooking for the orishas, Pérez asserts, participants are themselves being cooked; that is, they are being socialized into the complex world of Santería aesthetics and ethics. In focusing on the informal spaces and behind-the-scenes work so fundamental to the molding of religious subjects and the perpetuation of Black Atlantic religious forms, Pérez opens up a whole world. Compelling as an ethnography and theoretically astute, Religion in the Kitchen offers a thought-provoking analysis of how religious norms are internalized and reproduced. A stunning achievement.”
—Kelly E. Hayes, author of Holy Harlots: Femininity, Sexuality and Black Magic in Brazil
"With clear description and sharp analysis Pérez highlights ways in which cooking—and its related activities such as conversation—is the stuff of religious engagement and a symbol of connection between humanity and divinity. Anyone concerned with better understanding how ordinary spaces and practices take on religious significance will value this book."
—Anthony Pinn, Agnes Cullen Arnold Professor of Humanities and Professor of Religion, Rice University
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