Includes bibliographical references: (p. 102-103) and index.

Introduction: From the Garden of Eden to gardens everywhere: culinary history and the Bible -- Timeline -- "While they were reclining at the table eating" (Mark 14:18): dining customs in the Bible days -- The seven species -- "Give us each day our daily bread" (Luke 11:3): grain and bread -- "A choice vine of sound and reliable stock" (Jeremiah 2:21): the fruit of the vine -- "The Lord called you a thriving olive tree" (Jeremiah 11:16): olives and oil -- "Pleasing to the eye and good for food" (Genesis 2:9): other fruits of the good land -- "Every green plant for food" (Genesis 1:30): vegetables -- "Two small fish" (John 6:9): fish and other fruit of the ancient sea -- "All the choice pieces" (Ezekiel 24:4): meat: from the stable to the table in Bible days -- "The cheese of the herd" (2 Samuel 17:29): milk and milk products -- "What is sweeter than honey?" (Judges 14:18): biblical sweets -- " ... All the finest spices" (Song of Songs 4:14): herbs and spices -- "The stock and store and the whole supply of bread" (Isaiah 3:1): keeping food and keeping it fresh in Bible days -- "Dip[ping] bread into the bowl" (Mark 14:20): the Last Supper--the most famous meal in history -- Biblical weights and their equivalents in our terms -- Biblical recipes -- How much did food cost?