Milk 'n Honey Cooking School, February 20, 2007, United Methodist Publishing House
The Milk ‘n Honey Cooking School will be held Tuesday, February 20, 2007 from 11:30 a.m. – 1:00 p.m. at the United Methodist Publishing House. The cost is $5.00 payable at the door.
RSVP by February 16th with Susan Groseclose or Gail White, 615-329-1177 or 1-800-403-5795 sgroseclose@tnumc.org
The Milk and Honey Cooking School does more than just entertain and teach a little biblical history. It provides a more in depth look at the culture of the Middle East. Most Westerners find the cooking and eating rituals of the Middle East a trifle odd (we who have mastered the TV trays in front of the television set). As we come to an understanding of the whats and the hows, we have a better feeling for the whys.
Because there were no knives, forks, or spoons used for eating, clean hands were a necessity. However, guests would never dip their hands in a basin of water. The guest would hold the hands over the basin while the servant or host poured clean water over them. The dirty water would collect in the basin, out of sight.
Tables could be as simple as the leather or cloth mat on the floor or the triclinium table used in New Testament times. The position for eating was usually sitting upright with legs folded under the body or reclining on mats or cushions. The only dishes used were those that contained the food.
Scripture mandated that grace be said at the beginning and the end of the meal. Frequently a guest was asked to give thanks and the rest of the diners would respond “Amen” at the end. After the meal washing the hands of course was essential and guests would dry their hands on a towel.
Think of the meals you have read about in the Bible, both Old and New Testament. Think about how each of the steps above was carried out in the text.
The developers of the Milk and Honey Cooking School have combined Scripture references, historical data, cultural tidbits, and a little that they know of the hospitality of the lands of the Middle East to take the participant on a cooking and eating adventure. The Cooking School begins with Adams’s first bite of the forbidden fruit and shows how foods, seasonings, and preparation methods changed as the Hebrew people came in contact with the outside world. There is a focus on the major historical periods—the Patriarchal Period (Abraham, Isaac, Jacob, and Joseph), the Egyptian Period (Joseph through Moses), the time of the Babylonian Exile, the Greek period, and the New Testament period into which Jesus was born.
MENU Milk and Honey Cooking School
Appetizer (Patriarchal Period)
Goat Cheese Dip
Unleavened Bread
Entrée (Patriarchal Period)
Esau’s Pottage
Bread (Egyptian Period)
Challah Braid
Fruit (Babylonian Period)
Date Nut Halvah Balls
Dessert (Greek/New Testament Period)
Honey Cheesecake
Roman Bread Pudding
Haroset (with matzo)
RSVP by February 16th with Susan Groseclose or Gail White, 615-329-1177 or 1-800-403-5795 sgroseclose@tnumc.org
The Milk and Honey Cooking School does more than just entertain and teach a little biblical history. It provides a more in depth look at the culture of the Middle East. Most Westerners find the cooking and eating rituals of the Middle East a trifle odd (we who have mastered the TV trays in front of the television set). As we come to an understanding of the whats and the hows, we have a better feeling for the whys.
Because there were no knives, forks, or spoons used for eating, clean hands were a necessity. However, guests would never dip their hands in a basin of water. The guest would hold the hands over the basin while the servant or host poured clean water over them. The dirty water would collect in the basin, out of sight.
Tables could be as simple as the leather or cloth mat on the floor or the triclinium table used in New Testament times. The position for eating was usually sitting upright with legs folded under the body or reclining on mats or cushions. The only dishes used were those that contained the food.
Scripture mandated that grace be said at the beginning and the end of the meal. Frequently a guest was asked to give thanks and the rest of the diners would respond “Amen” at the end. After the meal washing the hands of course was essential and guests would dry their hands on a towel.
Think of the meals you have read about in the Bible, both Old and New Testament. Think about how each of the steps above was carried out in the text.
The developers of the Milk and Honey Cooking School have combined Scripture references, historical data, cultural tidbits, and a little that they know of the hospitality of the lands of the Middle East to take the participant on a cooking and eating adventure. The Cooking School begins with Adams’s first bite of the forbidden fruit and shows how foods, seasonings, and preparation methods changed as the Hebrew people came in contact with the outside world. There is a focus on the major historical periods—the Patriarchal Period (Abraham, Isaac, Jacob, and Joseph), the Egyptian Period (Joseph through Moses), the time of the Babylonian Exile, the Greek period, and the New Testament period into which Jesus was born.
MENU Milk and Honey Cooking School
Appetizer (Patriarchal Period)
Goat Cheese Dip
Unleavened Bread
Entrée (Patriarchal Period)
Esau’s Pottage
Bread (Egyptian Period)
Challah Braid
Fruit (Babylonian Period)
Date Nut Halvah Balls
Dessert (Greek/New Testament Period)
Honey Cheesecake
Roman Bread Pudding
Haroset (with matzo)
