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Zusatztext "...contains fascinating material on the social! political! nutritional! and evolutionary aspects of human food choice. Scholars and students in food studies will find Consuming the Inedible useful for its variety of approaches to 'unusual' eating practices! and several of the chapters should also find their way onto reading lists for courses in the anthropology of food." · JRAI Informationen zum Autor 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. Klappentext 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. Zusammenfassung Throughout the world, everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are understudied in a sustained, interdisciplinary manner. This book aims to correct this neglect. 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 Fam...
