A friend of mine insisted I read The Supper of the Lamb by Robert Farrar Capon, so I found a used copy on Amazon and read it last Winter. This is probably the best book I have ever read.
The Supper of the Lamb is ostensibly a cook book. It centers on a single recipe: "Lamb for eight persons four times." It's a preparation of a leg of lamb that makes four meals to feed eight people each. At least, that's the excuse for writing the book. The first thing to understand about this recipe is that it's a recipe for a feast, not for a single dish. So there are recipes for appetizers, soups, entrees, and desserts.
I haven't tried any of the recipes. My copy of the book is the 1996 printing, and the recipes show their age. There's a curry recipe in there that's clearly aimed at an audience with only the slightest acquaintance with Indian spices, for example. It would be a challenge to find the ingredients in these recipes as written, and it's likely there much better ingredients that are now available. That being said, I should probably try at least some of them.
But the recipes are the least interesting thing about this book. What makes this book extraordinary is that it's a recipe book for a feast, written by an Anglican priest who presents cooking and eating as acts of worship. This isn't a book about how to cook lamb so much as it's a book about how to cook to the glory of God. And it's extraordinary.
"Separate the secular from the sacred, and the world becomes an idol shrouded in interpretations" (p. 88). Notice how closely he echoes Francis Schaeffer here: if we separate "grace" from "nature," then "nature" always consumes "grace." That lesson took me decades to learn, even after I had read through Schaeffer in university. That is the spirit of this book: treat everything we do as something done under Christ's Lordship, and do it well.
The second chapter ("The first Session") is all about how to cut an onion. It is a sort of a kitchen technique chapter, but it's so much more. It's a chapter about how an onion is part of the creation of our loving God. It's about how the dryness of onion skin shows His perfect skill as Creator (p. 13). It's about how God doesn't create filler: everything He made was made with purpose, and it ought to draw our hearts to Him. It is a meditation on the heart of God, driven by holding an onion and cutting it.
Chapter five ("Wave Breast and Heave Shoulder") talks about how we kill to eat, and how our loving God set it up that way: "a world in which no sparrow falls unknown, but where... it is the Father's will that sparrows fall" (p. 48). He writes about how we long for a world in which God will make the lion lie down with the lamb, while not making the lion any less a lion or the lamb any less a lamb (p. 49). It is impossible for us to imagine what that might look like: we tend to want to make the lions more like lambs, or the lambs more like lions. But that is not how God made them: and only He can envision how He will make them lie down together in His holy mountain (Isaiah 11:6–9).
We are carnivores and killers, and we ought to seek to glorify God in that, instead of seeking to glorify God by making ourselves less. I haven't read anything on the millennium as poignant or insightful as that.
And ultimately, our life flows from the Lord Jesus, who gave Himself so that we can have life. Our physical need of food illustrates our spiritual need of His body and blood given for us, to be our food (John 6:47ff). "Our home ground remains what it always has been: bloody ground and holy ground at once" (p. 45).
Chapter eight ("Water in Excelsis") is largely a discussion of wine. Sugar, yeast, and fermentation are good things, made by our loving God:
God makes wine. For all its difficulties, there is no way around the doctrine of creation. But notice the tense: He makes, not made. He did not create once upon a time, only to find himself saddled now with the unavoidable and embarrassing result of that first rash decision... It was St. Thomas, I think, who pointed out long ago that if God wanted to get rid of the universe, He would not have to do anything; He would have to stop doing something. (pp. 84–85)
Now personally, I'm not a huge fan of wine. I don't object to anyone drinking it; I just don't have a palate for it. Still, I try not to bring bad wine as a hostess gift. But the greater point stands: we are to do all things – even mundane things like eating and drinking – in the name of our Lord Jesus, giving thanks to the Father through Him (Colossians 3:17). And an austere, begrudging attitude around them is not honoring God in them. God is not honored in what is offered grudgingly (2 Corinthians 9:7).
I set out to mark passages in this book in order to give a better review. But instead I found myself reading it again. So I'm going to give up and just enjoy giving it another read. I'll enjoy his recipes for Spätzle and Danish and strudel. I'll take his advice about weight loss too (he recommended intermittent fasting, decades before it was cool). I'll enjoy his commentaries on cocktail parties and dinner parties and place settings, and seat assignments. This book is just too good.
This book is ultimately a book about how to mundane things to the glory of God, in the name of Christ (Colossians 3:17). It's a book about something we all have to do: we all have to eat. But eating grudgingly, so to speak, isn't doing all things in the name of Christ. Eating in the name of Christ includes making our eating about fellowship and worship. It includes thanking the Father. It includes looking past what we are eating to the loving heart of God that created it.
I consider this the best book I have read partly because of its content, but also because Capon understood that "the medium is the message." It is vaguely scriptural in the sense that it contains prose, stories, parables, and even poetry. There's too much there for us to take it all in as a dissertation. And a dissertation wouldn't communicate his vision to us nearly as effectively as this diverse collection does. Some things are to be understood intellectualy, others are best understood in verse.
There is no doubt in my mind that Robert Farrar Capon would disagree with me on many, many things. But I want to learn from him how to break down that wall of division in my own heart between "sacred" and "mundane" things. I want to learn to do the "all things" in the name of Christ, thanking the Father for them and in them. I want to understand and know that even when I'm doing something as mundane as cutting an onion, it is an opportunity to honor Him, see His heart in that onion, and receive it gratefully for what is is: a gift He has given.