Consuming the Inedible

Neglected Dimensions of Food Choice
1. Auflage 2009
ISBN: 978-1-84545-684-9
Verlag: Berghahn Books

Buch, Englisch, Band 6, 258 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 379 g

Reihe: Anthropology of Food & Nutrition

Everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, interdisciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health-related perspectives, examine in a rigorously comparative manner the consumption of foods conventionally regarded as inedible by most Westerners. This book is both timely and significant because nutritionists and health care professionals are seldom aware of anthropological information on these food practices, and vice versa. Ranging across diversity of disciplines Consuming the Inedible surveys scientific and local views about the consequences - biological, mineral, social or spiritual - of these food practices, and probes to what extent we can generalize about them.

Autoren/Hrsg.

Macclancy, Jeremy M.

Henry, Jeya

Macbeth, Helen

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Soziologie | Soziale Arbeit Soziologie Allgemein
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur

Inhaltsverzeichnis

List of Figures

List of Tables

Preface

List of Contributors

Introduction: 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

Über Autor(innen)

Macclancy, Jeremy M.
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.

Macbeth, Helen
Helen Macbeth is Chair of ICAF (UK) and Honorary Research Fellow at the Anthropology Department, Oxford Brookes University.

Henry, Jeya
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.

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.