Hospitality or Beard on Food

Hospitality: An Ecclesiological Practice of Ministry at the Shalom Church (City of Peace)

Author: Freddy James Clark

The term hospitality describes a state of generosity, accommodation, and consideration towards others. The Shalom Church, which views hospitality as a gift, seeks not to control the gift but to share and celebrate it in practice. When the practice is intentional it will become embedded in one's lifestyle. This adherence is reached when one considers hospitality as a biblical and moral obligation, where every encounter with the other will be viewed through the lens of hospitableness.

Fortunately, humanity always moves from host stranger to stranger host. In Christian theology the giver and receiver are of equal regard. Since there are no permanent positions in life persons are always moving in and out of situations where they sometimes experience being the host, and other times the stranger. Hospitality becomes the means by which equal regard and moral obligation are exercised. Proclamation is the tool that shapes the practice and develops a committed relationship with hospitality.

About the Author:
Rev. Dr. Freddy James Clark, is the Pastor and Founder of the Shalom Church (City of Peace) in St. Louis, Missouri

Table of Contents:

Foreword   Dr. L. K. Curry     v
Foreword   Moses Javis     vii
Preface     ix
Acknowledgments     xi
Introduction     xiii
Forming A New Historical Narrative     1
Hospitality is a Moral and Biblical Obligation     15
Ecclesiology and Mission: Hospitality as a Public Way of Life     39
Hospitality as Covenant Making     61
Summary: Hospitality Findings and Proclamation     79
Who is My Neighbor? Luke 10:25-37     89
Bibliography     93
Notes     99

Book review: The Seduction Cookbook or This Is Delicious What Is It

Beard on Food

Author: James Beard

The return of a classic food book: James Beard’s own selection of his favorite columns and recipes, distilling a lifetime of kitchen wisdom into one volume.
 
In Beard on Food, one of America’s great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. It’s a philosophy of food—unfussy, wide-ranging, erudite, and propelled by Beard’s exuberance and sense of fun.
In a series of short, charming essays, with recipes printed in contrasting type, Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts.