OXFORD UNIVERSITY PRESS

Halal Food: A History

ISBN : 9780190269050

Price(incl.tax): 
¥4,609
Author: 
Febe Armanios; Bogac Ergene
Pages
400 Pages
Format
Hardcover
Size
156 x 235 mm
Pub date
Jun 2018
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An overview of the historical and legal roots of halal (permissible) and haram (impermissible) foods in the Islamic tradition and how these are viewed in societies today.

Index: 

Acknowledgments
Glossary
Preface
Introduction
Chapter 1. Rules
Chapter 2. Meat
Chapter 3. Slaughter
Chapter 4. Intoxicants
Chapter 5. Business
Chapter 6. Standards
Chapter 7. Manufactured Products
Chapter 8. Wholesomeness
Chapter 9. Cuisine
Chapter 10. Eating Out
Conclusion: The Past and Present of Halal Food
Notes
Bibliography
Index

About the author: 

Febe Armanios is Associate Professor of History at Middlebury College and the author of Coptic Christianity in Ottoman Egypt (OUP, 2011).; Bogac Ergene is Professor of History at the University of Vermont. He is the author of Local Court, Provincial Society and Justice in the Ottoman Empire and co-author of The Economics of Ottoman Justice.

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