Foods in the Bible: A Recipe for Life
Food plays a supporting role in the Bible.
In the New Testament, Jesus Christ turned water into wine, fed the multitudes with five loaves of bread and two fish, and taught through parables that included fig trees, mustard seeds and vineyards.
I’ve been reading in the Old Testament for the past few months, and already, Adam and Eve were warned not to eat the forbidden fruit. Esau traded his birthright for a “mess of pottage.” Joseph interpreted a dream predicting famine, with seven fat ears of corn and seven skinny ones. And then there were the Children of Israel, who were miraculously fed with manna from Heaven, but still lusted after the meat, melons and other goodies they had in Egypt.
And there also seems to be a lot of food-related guidelines given by Moses as they were wandering in the wilderness.
“Man shall not live by bread alone,” “Eat, drink, and be merry,” “Salt of the earth” and “Land of milk and honey” are just a few of the Bible saying that we still use today.
I called and emailed about 12 different pastors in the Davis/Weber/Box Elder counties and asked them about how food is discussed in the Bible. Only three responded (although one said he had never thought about the Bible in the context of food).
The pastors all said that Jesus used food as a teaching tool, because people can relate to it.
Dr. Rick Minnich, pastor of the First Presbyterian Church in Ogden, pointed out that much of Jesus Christ’s teachings took place while he was eating with his disciples, including the Last Supper.
“He used a meal to talk about the primary reason of his life and his death. He called himself the Bread of Life,” said Minnich. “Food is something that we interact with everyday, and it seems to have a natural connection for people.”
In reference to the Book of Exodus, where the Children of Israel were fed manna, Minnich said: “The word ‘manna’ is Hebrew for ‘What is it?’ So they called it ‘What is it from Heaven?'”
Many foods in the Bible are linked to modern-day nutrition, according to Pastor John Parsley of the Clearfield Community Church. His wife, Susan Parsley, is a certified life coach, and has found this health connection in her studies.
“Cinnamon, cumin and garlic were mentioned in the Bible, and today they are all designated as superfoods,” Parsley said. “Almonds, dates and figs are natural sweeteners and better for you than sweeteners like high fructose corn syrup. Beans, lentils and cucumbers are anti-inflammatory foods, and all non-GMO (genetically modified)! The beef and lamb in those days were grass-fed, which is better for you and a lot more tasty.”
I also sought out Corinne Hoffmann, who teaches Gospel Doctrine in my Church of Jesus Christ of Latter-day Saints ward. She shared her favorite food-related story in the Bible.
In I Kings, the area is gripped by famine, and the prophet Elijah asks a widow (known later as the widow of Zarepath) to feed him the last bit of food she has. She does, and was blessed by never running out of flour and oil again. The story resonates with people who understand what it feels like to be hungry.
“It’s such a tender story, that she’s willing to extend that hospitality, and the faith she had to give him her very last meal,” said Hoffmann. “The Lord took care of her when she took care of what was needful.”
“A Biblical Feast: Foods from the Holy Land,” by Kitty Morse (Ten Speed Press) chronicles the 84 foodstuffs mentioned in the Old and New Testaments. Here are some of them.
BREAD: The Bible mentions bread more than 230 times — it was indeed the staff of life, said Morse in the book. She said it’s no surprise that Jesus called himself the “Bread of Life.”
The Gospel of John story of Jesus feeding the multitudes with five loaves and two fishes was another favorite story for Hoffmann, Parsley and Pastor Myke Crowder of the Christian Life Center.
“He used that to teach that he is the Bread of Life and our spiritual sustenance is dependent on him,” said Parsley. “Before that chapter is over, some people who have been following him turn tail and run because he started talking about a deeper commitment.”
MEAT: Morse writes that meat was reserved for special occasions, such the “fatted calf” in the Parable of the Prodigal Son, told in the Gospel of Luke. It was part of the celebration when the wayward son returned.
“When people talk of the ‘fatted calf,’ the lesson there is how much the prodigal son needed to be loved and received, as food in any culture is a center of fellowshipping and connection,” said Crowder. “So you taught the lesson of receiving back the prodigal son, and teaching the faithful son not to be so self-centered.”
SHEEP and lambs play a huge part in Biblical symbolism, with unblemished lambs being used for sacrifice as a way to remember Christ’s ultimate sacrifice of his life. Also, in the Parable of the Good Shepherd, the shepherd leaves his flock of 99 to find the one sheep that is lost. And of course, Christ himself is known as the Good Shepherd.
HONEY was the main sweetener, along with syrups made from grapes, pomegranates, figs and dates. In the Book of Luke, the resurrected Christ ate honeycomb and broiled fish.
FIGS were an important fruit. In I Samuel, fig cakes — 200 of them — were part of Abigail’s peace offering to David, after her husband, Nabal, had refused to give him provisions. In the New Testament, Jesus used a fig tree in two parables, and caused one to wither.
SALT was the main seasoning, hence such references to salt losing its savor. In “A Biblical Feast,” Morse writes that salt was mined near the infamous city of Sodom, where Lot’s wife turned into a pillar of salt.
FISH comes up often in the New Testament. In the Gospel of Matthew, after Jesus told Peter and Andrew where to let down their nets to catch fish, he invited them to become “fishers of men.”
GRAPES, vineyards and wine are also prominently mentioned. One of Minnich’s favorite food-related stories is where Jesus turned water into wine, told in the Gospel of John. This is regarded as his first public miracle.
“Jesus is showing his concern for human needs,” said Minnich.
OLIVES are one of the oldest fruits of the Holy Land, wrote Morse. Olive oil was used extensively in cooking, and as fuel, as noted in the Parable of the Wise Virgins who kept oil in their lamps.
LENTILS: Morse said lentils were probably used in the pottage for which Esau relinquished his birthright in the Book of Genesis.
Her book offers an explanation for the mystery about “corn” mentioned in the Bible. If corn is native to North America, how could the Egyptian Pharaoh dream about seven fat and skinny ears of corn in the Book of Genesis?
In ancient times and still in other parts of the world, “corn” is a generic term referring to wheat, barley, spelt and other cereal crops — not the yellow maize that Native Americans introduced to the Pilgrims. Often people in ancient times rubbed off the wheat’s husks to savor the fresh kernels, or tied nearly ripe ears of grain into small sheaves, which were roasted on the fire. This is likely the “parched corn” mentioned in Ruth 2:14.
It’s all very interesting. I’m going to be paying more attention to foods mentioned in the Bible, and look for the metaphors and meanings in them.