In presenting a variety of theoretical and cross-cultural perspectives on pure food, this volume demonstrates similarities and variations in cultural beliefs, behaviours and practices in different societies. These in turn highlight that pure food is a common issue for humanity, whatever the society, whatever the era. As a subject with much contemporary and cross-disciplinary relevance, Pure Food will appeal to students and academics involved in any food-related discipline, to professional practitioners promoting healthier foods and nutrition and to general readers with an interest in food.
Table des matières
Preface
Paul Collinson and Helen Macbeth
Introduction: Pure Food: Theoretical and Cross-Cultural Perspectives
Paul Collinson and Helen Macbeth
Chapter 1. The Impurities of Purity
Jeremy Mac Clancy
Chapter 2. ‘Pure’ Food and Food Taboos in Cross-Cultural and Human Ethological Perspective
Wulf Schiefenhövel
Chapter 3. Food and Order: Purity, Danger and the Bayesian Brain
Mark Carter
Chapter 4. From Concepts of Pure Food to a Healthy Diet in Greco-Roman Antiquity
Amalia Lejavitzer
Chapter 5. Eating Pure: Ethnography and Food in ‘Fitness Cultures’
Lorenzo Mariano and F. Xavier Medina
Chapter 6. ‘Pure Food’ in Catering for Public Institutions: Policies and Aspirations: The City of Liverpool, England
Lucy Antal
Chapter 7. Blood Used in Food: When, Where and Why Not?
Gabriel J. Saucedo Arteaga, Claudia A. Flores Mercado and Paul Collinson
Chapter 8. Pure Food, Food Tourism and the Mythologising of Western Ireland
Paul Collinson
Chapter 9. Bioethics and Pure Food: The Consumers’ Dilemma in West Mexico
Daria Deraga
Chapter 10. The Label, ‘Organic’, as a Representation of Food Purity: A Study of an Organic Beef Farm in Oxfordshire, England
Helen Macbeth
Epilogue: From Pure Food to Purification: A Review of Perspectives
Helen Macbeth and Paul Collinson
Index
A propos de l’auteur
Helen Macbeth is an Honorary Research Fellow and retired Principal Lecturer in Anthropology at Oxford Brookes University. She has also been President of the International Commission on the Anthropology of Food & Nutrition.
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