Consuming the Inedible : Neglected Dimensions of Food Choice

Format:

Book

Author/Creator:

MacClancy, Jeremy M.

Contributor:

Henry, Jeya.

Macbeth, Helen.

Series:

Anthropology of Food & Nutrition

Anthropology of Food & Nutrition ; v.6

Language:

English

Physical Description:

1 online resource (256 p.)

Place of Publication:

New York, NY : Berghahn Books, 2007.

Summary:

Everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, interdisciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health-related perspectives, examine in a rigorously comparative manner the consumption of foods conventionally regarded as inedible by most Westerners. This book is both timely and significant because nutritionists and health care professionals are seldom aware of anthropological informati

Contents:

CONSUMING THE INEDIBLE; CONTENTS; LIST OF FIGURES; LIST OF TABLES; PREFACE; CONTRIBUTORS; INTRODUCTION. CONSIDERING THE INEDIBLE, CONSUMING THE INEFFABLE; 1. EVIDENCE FOR THE CONSUMPTION OF THE INEDIBLE; 2. CONSUMING THE INEDIBLE: PICA BEHAVIOUR; 3. THE CONCEPTS OF FOOD AND NON-FOOD; 4. FOOD DEFINITIONS AND BOUNDARIES; 5. A VILE HABIT?; 6. THE DISCOVERY OF HUMAN ZINC DEFICIENCY; 7. GEOPHAGIA AND HUMAN NUTRITION; 8. CONSUMPTION OF MATERIALS WITH LOW NUTRITIONAL VALUE AND BIOACTIVE PROPERTIES; 9. LIME AS THE KEY ELEMENT; 10. SALT AS A 'NON-FOOD'; 11. NON-FOOD FOOD DURING FAMINE

12. EATING GARBAGE13. EATING CAT IN THE NORTH OF SPAIN IN THE EARLY TWENTIETH CENTURY*; 14. INSECTS: FORGOTTEN AND REDISCOVERED AS FOOD; 15. EATING SNOT; 16. CANNIBALISM; 17. FROM EDIBLE TO INEDIBLE; 18. THE USE OF WASTE PRODUCTS IN THE FERMENTATION OF ALCOHOLIC BEVERAGES; AFTERWORD; INDEX

Notes:

Description based upon print version of record.

ISBN:

9780857455338

0857455338

OCLC:

966299629