Pure Food

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.

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 Schiefenhövel

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