From the beginning of the church, Christians have both feasted and fasted. This timeline highlights some important moments in each of those journeys, especially ones discussed in this issue.

From the beginning, the holiest Christian meal used everyday food

Getting unfermented wine from the vineyard

How nineteenth-century Christians transformed our grocery aisles

fruitcakes, red eggs, jell-O, Christian fish, and communion machines

Readers respond to Christian History

If you took food out of your church’s weekly activities, many of those activities would look very different—or they’d simply disappear.

God, gardens, and human community

A partial primer on biblical foods.

Faith in the kitchen

Feasting or fasting? the constant Christian tension in the public square

we should consider the spiritual discipline of not eating

recipe suggestions from friends of Christian History

Things church fathers said about food

a Seventh-day Adventist menu

Christian fellowship meals: feeding the hungry and each other

Here are some recommendations from CH editorial staff and this issue’s authors to help you understand the story of food and faith.

Serving the guest—including with bread