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.

Serving the guest—including with bread 

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

Christian fellowship meals: feeding the hungry and each other

a Seventh-day Adventist menu

How nineteenth-century Christians transformed our grocery aisles

Getting unfermented wine from the vineyard

Things church fathers said about food

From the beginning, the holiest Christian meal used everyday food

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

recipe suggestions from friends of Christian History

we should consider the spiritual discipline of not eating

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

Faith in the kitchen

A partial primer on biblical foods.

God, gardens, and human community

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

Readers respond to Christian History