Consuming the Inedible: Neglected Dimensions of Food Choice: v. 6 - Brossura

Brossura

ISBN 10: 184545684X ISBN 13: 9781845456849

Casa editrice: Berghahn Books, 2009

Riassunto

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.

Su questo libro

Informazioni sugli autori

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.

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

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.

Dalla quarta di copertina

Throughout the world, 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 a 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.

Dettagli dell'edizione

• Editore: Berghahn Books
• Data di pubblicazione: 2009
• Lingua: Inglese
• ISBN 10: 184545684X
• ISBN 13: 9781845456849
• Rilegatura: Copertina flessibile
• Numero di pagine: 242
• Redattore: MacClancy Jeremy, Henry Jeya, Macbeth Helen
• Contatto del produttore: non disponibile
• Persona responsabile: gpsr@libri.de; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Germania