Pure Food : Theoretical and Cross-Cultural Perspectives.

Format:

Book

Author/Creator:

Collinson, Paul.

Contributor:

Macbeth, Helen.

Series:

Anthropology of Food and Nutrition Series

Anthropology of Food and Nutrition Series ; v.12

Language:

English

Subjects (All):

Food habits.

Food adulteration and inspection.

Food--Quality.

Food.

Nutritional anthropology.

Physical Description:

1 online resource (230 pages)

Edition:

1st ed.

Place of Publication:

New York, NY : Berghahn Books, Incorporated, 2023.

Summary:

"Food purity and nutrition has inter-disciplinary roots in anthropological, ethnological, evolutionary, psychological and applied perspectives. Pure Food presents the theoretical and cross-cultural aspects of adopting food purity. It demonstrates variations and similarities in diverse cultural beliefs, behaviours and practices in different societies that define the pure food mindset. As a subject with much contemporary relevance, Pure Food appeals to professional practitioners involved in promoting healthier food and nutrition, as well as to general readers with an interest in food purity"-- Provided by publisher.

Contents:

Pure Food

Contents

Illustration

Preface

Introduction

Chapter 1. The Impurities of Purity

Chapter 2. 'Pure' Food and Food Taboos in Cross-Cultural and Human Ethological Perspective

Chapter 3. Food and Order

Chapter 4. From Concepts of Pure Food to a Healthy Diet in Greco-Roman Antiquity

Chapter 5. Eating Pure

Chapter 6. 'Pure Food' in Catering for Public Institutions

Chapter 7. Blood Used in Food

Chapter 8. Pure Food, Food Tourism and the Mythologising of Western Ireland

Chapter 9. Bioethics and Pure Food

Chapter 10. The Label 'Organic' as a Representation of Food Purity

Epilogue

Index.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

1-80758-448-8

1-80539-019-8

OCLC:

1381709211