Have you ever wondered about culinary traditions and innovations in sacred spaces? Think monasteries, temples, mosques, and synagogues — the spiritual practitioners that reside in these spaces are on the cutting edge of food technology, and food, for many of them, is fundamental to who they are as a community. When I first heard about writer Jody Eddy’s new book, Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World’s Sacred Spaces, I was immediately drawn to it.
And the conversation that Kate and I ended up having with Jody was exactly as I’d hoped — Jody was granted rare access to closely guarded religious sanctuaries, and demonstrated beautifully, in her book and in our chat, how the monastic culinary philosophy can be adopted by any home cook or professional chef interested in integrating sustainable, time-honored cooking practices into their daily lives.
We’re also sharing two recipes from Elysian Kitchens: Honey-Glazed Turkey Tinga and Beer-and-Honey Glazed Pork Loin with Roasted Apples.
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