Consuming the Inedible: Neglected Dimensions of Food Choice
By Jeya Henry and Helen Macbeth
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About this ebook
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.
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Consuming the Inedible: Neglected Dimensions of Food Choice Rating: 0 out of 5 stars0 ratingsLiquid Bread: Beer and Brewing in Cross-Cultural Perspective Rating: 0 out of 5 stars0 ratingsFood and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives Rating: 0 out of 5 stars0 ratingsFood in Zones of Conflict: Cross-Disciplinary Perspectives Rating: 0 out of 5 stars0 ratingsEdible People: The Historical Consumption of Slaves and Foreigners and the Cannibalistic Trade in Human Flesh Rating: 0 out of 5 stars0 ratingsFood Connections: Production, Exchange and Consumption in West African Migration Rating: 0 out of 5 stars0 ratingsPure Food: Theoretical and Cross-Cultural Perspectives Rating: 0 out of 5 stars0 ratings
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