Consuming the Inedible: Neglected Dimensions of Food Choice
258
Consuming the Inedible: Neglected Dimensions of Food Choice
258Hardcover
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Overview
Product Details
| ISBN-13: | 9781845453534 |
|---|---|
| Publisher: | Berghahn Books |
| Publication date: | 12/01/2007 |
| Series: | Anthropology of Food & Nutrition , #6 |
| Pages: | 258 |
| Product dimensions: | 6.00(w) x 9.00(h) x (d) |
About the Author
Jeremy M. MacClancy is Professor of Social Anthropology at the Anthropology Department, Oxford Brookes University. He is the author of Consuming Culture, and prize-winning investigator of Basque cuisine.
Jeya Henry is Professor of Human Nutrition at the School of Life Sciences, Oxford Brookes University, and Visting Professor at the Chinese University of Hong Kong. He was a board member of the UK Food Standards agency between 2000-2003 and has published extensively on energy regulation and obesity.
Helen Macbeth is Chair of ICAF (UK) and Honorary Research Fellow at the Anthropology Department, Oxford Brookes University.
Table of Contents
List of Figures List of Tables Preface List of ContributorsIntroduction: Considering the Inedible, Consuming the Ineffable Jeremy MacClancy, Helen Macbeth and Jeya Henry
Chapter 1. Evidence for the Consumption of the Inedible: Who, What, When, Where and Why? Sera L.Young
Chapter 2. Consuming the Inedible: Pica Behaviour Carmen Strungaru
Chapter 3. The Concepts of Food and Non-food: Perspectives from Spain Isabel González Turmo
Chapter 4. Food Definitions and Boundaries: Eating Constraints and Human Identities Ellen Messer
Chapter 5. A Vile Habit? The Potential Biological Consequences of Geophagia, with Special Attention to Iron Sera L. Young
Chapter 6. The Discovery of Human Zinc Deficiency: A Reflective Journey Back in Time Ananda S. Prasad
Chapter 7. Geophagia and Human Nutrition Peter Hooda and Jeya Henry
Chapter 8. Consumption of Materials with Low Nutritional Value and Bioactive Properties: Non-human Primates vs Humans Sabrina Krief
Chapter 9. Lime as the Key Element: A "Non-food" in Food for Subsistence Ricardo Ávila, Martín Tena and Peter Hubbard
Chapter 10. Salt as a "Non-food": To What Extent Do Gustatory Perceptions Determine Non-food vs Food Choices? Claude Marcel Hladik
Chapter 11. Non-food Food During Famine: The Athens Famine Survivor Project Antonia-Leda Matalas and Louis E. Grivetti
Chapter 12. Eating Garbage: Socially Marginal Food Provisioning Practices Rachel Black
Chapter 13. Eating Cat in the North of Spain in the Early Twentieth Century F. Xavier Medina
Chapter 14. Insects: Forgotten and Rediscovered as Food. Entomophagy among the Eipo, Highlands of West New Guinea, and in Other Traditional Societies Wulf Schiefenhövel and Paul Blum
Chapter 15. Eating Snot: Socially Unacceptable but Common. Why? María Jesús Portalatín
Chapter 16. Cannibalism: No Myth, but Why So Rare? Helen Macbeth, Wulf Schiefenhövel and Paul Collinson
Chapter 17. From Edible to Inedible: Social Construction, Family Socialisation and Upbringing Luis Cantarero
Chapter 18. The Use of Waste Products in the Fermentation of Alcoholic Beverages Rodolfo Fernández and Daria Deraga
Afterword: Earthy Realism: Geophagia in Literature and Art Jeremy MacClancy
Index