Robert Karris spreads before us a unique and delightful framing of the food theme in the Gospel of Luke.
Karris describes the food and drink popular in Jesus day. He also documents the social, political, and general contexts in which the food was prepared and eaten. He outlines the social roles Jesus assumes in Lukes Gospel in relation to food and meals, as well as the relationship between women and food. Karris also examines the eucharistic implications of the way food and drink are portrayed.
This volume invites readers to get actively involved in the process of discovery by checking Scripture references alongside the author. Food themes in the other three Gospels are also briefly compared with Lukes Gospel. Questions to stimulate an appetite for discussion or reflection and suggestions for further reading are provided at the end of each chapter.
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Robert J. Karris, OFM, research professor, The Franciscan Institute, St. Bonaventure University