Pure Food
Theoretical and Cross-Cultural Perspectives
Will be published approx. on 1. February 2026
Book
Paperback/Softback
230 pages
978-1-83695-120-9 (ISBN)
Description
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.
Reviews / Votes
"This is a valuable addition to the anthropology of food and interdisciplinary food studies. The volume's contributors analyze a wealth of interesting phenomena from a variety of theoretical and methodological perspectives." * Giovanni Orlando, Food sustainability consultantMore details
Series
Language
English
Place of publication
Oxford
United Kingdom
Target group
Professional and scholarly
Product notice
Paperback (trade)
Illustrations
Bibliography; Index; 10 Illustrations
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 13 mm
Weight
340 gr
ISBN-13
978-1-83695-120-9 (9781836951209)
DOI
10.3167/9781805390183
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
07/2023
1st Edition
Berghahn Books
€24.49
Available for download
E-Book
07/2023
1st Edition
Berghahn Books
€24.49
Available for download
Persons
Paul Collinson is a Visiting Research Fellow and former Lecturer at Oxford Brookes University. He also works as a Senior Conflict Analyst for the UK Government. His publications include Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives (Berghahn, 2019) with Iain Young, Lucy Antal and Helen Macbeth.
Content
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 MacClancy
Chapter 2. 'Pure' Food and Food Taboos in Cross-Cultural and Human Ethological Perspective
Wulf Schiefenhoevel
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
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 MacClancy
Chapter 2. 'Pure' Food and Food Taboos in Cross-Cultural and Human Ethological Perspective
Wulf Schiefenhoevel
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