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Grace Yukich

Penny Edgell

Demonstrates how race and power help to explain American religion in the twenty-first century

When White people of faith act in a particular way, their motivations are almost always attributed to their religious orientation. Yet when religious people of color act in a particular way, their motivations are usually attributed to their racial positioning. 

Religion Is Raced makes the case that religion in America has generally been understood in ways that center White Christian experiences of religion, and argues that all religion must be acknowledged as a raced phenomenon. When we overlook the role race plays in religious belief and action, and how religion in turn spurs public and political action, we lose sight of a key way in which race influences religiously-based claims-making in the public sphere.

With contributions exploring a variety of religious traditions, from Buddhism and Islam to Judaism and Protestantism, as well as pieces on atheists and humanists, Religion Is Raced brings discussions about the racialized nature of religion from the margins of scholarly and religious debate to the center. The volume offers a new model for thinking about religion that emphasizes how racial dynamics interact with religious identity, and how we can in turn better understand the roles religion—and Whiteness—play in politics and public life, especially in the United States. It includes clear recommendations for researchers, including pollsters, on how to better recognize moving forward that religion is a raced phenomenon.

With contributions by Joseph O. Baker, Kelsy Burke, James Clark Davidson, Janine Giordano Drake, Ashley Garner, Edward Orozco Flores, Sikivu Hutchinson, Sarah Imhoff, Russell Jeung, John Jimenez, Jaime Kucinskas, Eric Mar, Gerardo Martí, Omar M. McRoberts, Besheer Mohamed, Dawne Moon, Jerry Z. Park, Z. Fareen Parvez, Theresa W. Tobin, and Rhys H. Williams.

NYU Press

Washington Mews

Religion Is Raced: Understanding American Religion in the Twenty-First Century

Meg Muckenhoupt

Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution-while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth About Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods and lets us begin to reclaim the culinary heritage of immigrant New England-the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth About Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.

Caroline Hewitt

Dreamscape Media

The Truth about Baked Beans: An Edible History of New England