Did Religious SECTS Change American FOOD Forever? Christina Ward

Have you ever stopped to consider that what you eat might actually say more about what you believe than you imagine? In the United States, a land celebrated for its melting pot of ideas, religions, and recipes, the link between faith and food has shaped not only what’s at the dinner table—but, surprisingly, the very foundations of American society. Inspired by a thought-provoking conversation with Christina Ward, author of "Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat and American History," let's dive into the fascinating and often delicious ways in which food and belief are inseparable in American culture.

The Birthplace of Holy Food: America's Unique Religious Recipe

Unlike many countries with a strong national cuisine, the United States grew up without one clear food identity. Instead, it became a patchwork quilt of communal meals, dietary restrictions, and culinary inventions, each with their own story rooted in faith. European immigrants—many escaping religious persecution—arrived on American shores with not just their dreams, but their beliefs about what it meant to eat right. In the Old World, state religions dictated not just scripture, but often what was permissible on the plate (think of the Anglican tradition in England, or the prohibition of Scientology in modern Germany). But the U.S., with its First Amendment freedoms, invited an explosion of new religious movements—and with them, new ways of eating.

Rise of America’s Religious Food Movements

Wander west across early America, and you find itinerant preachers helping give birth to faiths like Seventh-day Adventism, the Church of Jesus Christ of Latter-day Saints (LDS or Mormonism), and new Baptist denominations. These groups adopted or invented communal food traditions as both a necessity and a statement of belief. The Shakers, Amish, and Hutterites arrived intent on self-sufficient living. Later came the Great Awakenings in the 19th century, with waves of charismatic leaders blending doctrine with day-to-day diet. Without a national food, American groups became creative—borrowing, blending, and, frankly, making it up as they went along.

Food: The Ultimate Act of Trust and Identity

Ward highlights that sharing food is more than just a practical need—it’s a profound act of trust and community-building. In a nation where opening your home for a meal is a sign of acceptance, these emerging religious communities used shared tables to both identify the faithful and foster new followers. Passing down cookbooks and founding food companies became a way to spread their beliefs. Take the Seventh-day Adventists’ belief that the body is God’s temple, for instance: not only do they advocate healthy, often almost vegan diets, but their ideas have shaped America’s whole-grain craze and sparked industries focused on food as medicine.

The Mormon Influence: From Preserving Faith to Preserving Potatoes

Among America’s homegrown faiths, the Mormons stand out for their blend of trial-and-error in both belief and practice. Early LDS leaders, inspired by the idea that Anglo-Saxons were the lost tribes of Israel, experimented with Jewish dietary laws, vegetarianism, and even communal living. But the real culinary legacy lies in their pioneering approach to food preservation. Driven by a biblical sense of preparedness, they innovated canning and dehydrating techniques, making stockpiling food for a year a central doctrine. Even today, Mormon cuisine leans heavily on dishes born of preserved ingredients—think "funeral potatoes"—and emphasizes homey, hearty food to fuel their tight-knit communities. In the modern era, Mormon-owned soda parlors flourish as a non-caffeinated, family-friendly alternative to bars—turning dietary restriction into entrepreneurial opportunity.

Religious Innovation Meets Commercialization

America’s lack of a single food tradition made it fertile ground for culinary entrepreneurs with a mission. The Quakers, famous in England for their role in developing the chocolate and oat industries, echoed their successes stateside with the iconic Quaker Oats brand. The Seventh-day Adventist Kellogg brothers, meanwhile, practically invented the bland breakfast cereal—graham crackers and corn flakes—out of a belief that spicy or rich foods over-stimulated the senses and ‘tempted’ the body. Selling these products wasn’t just a business—it was an extension of their spiritual mission.

Immigrants Stir the Pot: Jewish and Catholic Impact on Mainstream Meals

Of course, it wasn’t just new religions shaking up the pantry. 19th-century America welcomed waves of immigrants—Jews from Eastern Europe, Catholics from Ireland and Italy—who brought their own rich food traditions. Bagels, kugel, and deli culture jumped from the margins to the mainstream. Resistance was common—old prejudices surfaced as people recoiled from unfamiliar tastes and smells. But food is perhaps America’s great equalizer: once something is eaten and enjoyed, it becomes American. One fascinating example: the beloved McDonald’s Filet-O-Fish was invented by a Catholic franchise owner in Buffalo, New York, who needed a meatless Friday option for his customers. Now, it’s a staple worldwide, with roots in religious observance and immigrant entrepreneurship.

Fusion, Identity, and the Melting Pot Myth

If you strip it down, both religion and food are about belonging—about knowing who’s "in the group" and who isn’t. Custom recipes, sacred diets, and ritual meals all help groups set themselves apart. But the story doesn’t end there. America’s famous "fusion cuisine"—Korean tacos, curry pizzas, and more—is just the latest chapter in a generations-old story of combining the sacred and the familiar to create something uniquely American. Whether it’s the Buddhist-tinged theosophies of turn-of-the-century communes or the latest pop-up vegan brunch, what we eat here is ever-changing, always rooted in the beliefs of those who came before.

Key Takeaway: To Eat American Is to Embrace Diversity—and Belief

So next time you sit down to a meal—whether it’s a salad inspired by health-conscious Adventists or a bagel with roots in the shtetls of Eastern Europe—remember: every bite reflects not just ingredients, but centuries of searching, belonging, and believing. America’s food history is more than a list of recipes. It's a living record of faith, creativity, and community, shaped by countless hands and hearts. Hungry for more? Consider picking up Christina Ward’s "Holy Food" for a colorful deep-dive into the beliefs baked into our daily bread—and pay attention to your plate. You just might discover a history lesson with every forkful.

📕 Guest: Christina Ward

Christina is an acclaimed author, editor, and independent scholar specializing in the culinary and religious history of the United States. Her latest book, "Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat", explores America’s spiritual foodways. She has contributed to publications like Edible Milwaukee and Feral House, and is known for demystifying weird and wonderful threads in history.

🌍 Website: https://www.christinaward.net/

🏢 Publisher: https://feralhouse.com/holy-food/