Why Fast?
The Pros and Cons of Restrictive Eating
Published on 1. July 2023
224 pages
978-1-78914-826-8 (ISBN)
Description
Conventional wisdom says that all we need to do to stay fit and trim is to exercise regularly and eat a low-fat, whole-food diet. Yet more and more people want to fast, forgoing food altogether. But should we fast? And does fasting speak to something deep and immutable within us? Why are we so well adapted to undertake it? And is there a way we can balance the demands of our busy lives with an ancient ritual that requires taking time to rest and rejuvenate?
This book tackles all these questions and more. It shows that the story of fasting has roots in the most fundamental aspects of the human condition, and is in fact a quest for mastery - over our bodies, our minds, our health, our circumstances and our fate. And the book tells of the hopes, anxieties and convictions that set us upon that journey.
This book tackles all these questions and more. It shows that the story of fasting has roots in the most fundamental aspects of the human condition, and is in fact a quest for mastery - over our bodies, our minds, our health, our circumstances and our fate. And the book tells of the hopes, anxieties and convictions that set us upon that journey.
Reviews / Votes
Fasting is deeply embedded in most of the world's major faiths. This book makes a modern argument offering a new form of transformation and redemption.' * Ken Albala, Tully Knoles Endowed Professor of History, University of the Pacific *More details
Series
Language
English
Place of publication
London
United Kingdom
File size
0,31 MB
ISBN-13
978-1-78914-826-8 (9781789148268)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
07/2023
Reaktion Books
€16.07
Shipment within 10-20 days
Person
Christine Baumgarthuber is creator of The Austerity Kitchen, a one-of-a-kind culinary history blog, and author of Fermented Foods (Reaktion Books, 2021). She lives in Providence, Rhode Island.
