OXFORD UNIVERSITY PRESS

Halal Food: A History

ISBN : 9780190088408

参考価格(税込): 
¥3,839
著者: 
Febe Armanios; Bogac Ergene
ページ
400 ページ
フォーマット
Paperback
サイズ
156 x 235 mm
刊行日
2020年06月
メール送信
印刷

Food trucks announcing "halal" proliferate in many urban areas but how many non-Muslims know what this means, other than cheap lunch?

Here Middle Eastern historians Febe Armanios and Bogac Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition, exploring what halal food means to Muslims and how its legal and cultural interpretations have changed in different geographies up to the present day.
Historically, Muslims used food to define their identities in relation to co-believers and non-Muslims. Food taboos are rooted in the Quran and prophetic customs, as well as writings from various periods and geographical settings. As in Judaism and among certain Christian sects, Islamic food traditions make distinctions between clean and impure, and dietary choices and food preparation reflect how believers think about broader issues.

Traditionally, most halal interpretations focused on animal slaughter and the consumption of intoxicants. Muslims today, however, must also contend with an array of manufactured food products-yogurts, chocolates, cheeses, candies, and sodas-filled with unknown additives and fillers. To help consumers navigate the new halal marketplace, certifying agencies, government and non-government bodies, and global businesses vie to meet increased demands for food piety. At the same time, blogs, cookbooks, restaurants, and social media apps have proliferated, while animal rights and eco-conscious activists seek to recover halal's more wholesome and ethical inclinations.
Covering practices from the Middle East and North Africa to South Asia, Europe, and North America, this timely book is for anyone curious about the history of halal food and its place in the modern world.

目次: 

Acknowledgments
Abbreviations
Glossary
A Note on Transliteration
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. Wholesome
Chapter 9. Cuisine
Chapter 10. Eating Out
Conclusion
Appendices
Notes
Bibliography
Index

著者について: 

Febe Armanios is 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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