Food and the Bible at an Informative “Last Feast”
Missouri Valley College’s Murrell Memorial Library held its final event for Manifold Greatness on Tuesday, April 2. The Last Feast featured foods from the time of the Bible along with dishes from Shakespeare’s era, when the 1611 King James Bible was translated.
Beverly Katz, assistant professor of business at the college, kicked off the event with a presentation of the different foods and how they are important to the Jewish faith during Passover. She also explained how the types of Passover foods changed as Jews moved from the Mediterranean area to central Europe. As some Jews moved north, hardier foods such as potatoes, noodles, and soups were introduced to the diet. For the Missouri Valley College event, items representing this later period included pottage from meat, Toastees, and King James biscuits. (At the time of the King James Bible, Jews were excluded from England, however, having been expelled in 1290; the ban was not lifted until the mid-1650s.)
With such foods on the menu as hummus, Curacao haroset, King James biscuits, moretum, pottage from meat, Toastees, Passover crackers, figs, dates, almonds, oranges, matzo, pickled fish, cucumber salads, and bulgur and parsley salad, attendees had plenty of Passover samplings.
The Last Feast was also a reminder that food is a very important part of traditions. Food brings families and communities closer during celebrations, holidays, weddings and funerals. The Bible is no stranger to relating food and gatherings, as in this verse from First Corinthians 10:31 as it appears in the King James Bible: “Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.”
Jae Steinkuhler is the special events coordinator at Murrell Library, Missouri Valley College.