Halal Food (a History)

By (author) Armanios, Febe; By (author) Ergene, Boğaç
Short description/annotation
An overview of the historical and legal roots of halal (permissible) and haram (impermissible) foods in the Islamic tradition and how these are viewed in societies today.
Description
Food trucks announcing "halal" proliferate in many urban areas but how many non-Muslims know what this means, other than cheap lunch? Here Middle Eastern historians Febe Armanios and Boğaç Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition, exploring what halal food means to Muslims and how its legal and cultural interpretations have changed in different geographies up to the present day. Historically, Muslims used food to define their identities in relation to co-believers and non-Muslims. Food taboos are rooted in the Quran and prophetic customs, as well as writings from various periods and geographical settings. As in Judaism and among certain Christian sects, Islamic food traditions make distinctions between clean and impure, and dietary choices and food preparation reflect how believers think about broader issues. Traditionally, most halal interpretations focused on animal slaughter and the consumption of intoxicants. Muslims today, however, must also contend with an array of manufactured food products — yogurts, chocolates, cheeses, candies, and sodas — filled with unknown additives and fillers. To help consumers navigate the new halal marketplace, certifying agencies, government and non-government bodies, and global businesses vie to meet increased demands fofor food piety. At the same time, blogs, cookbooks, restaurants, and social media apps have proliferated, while animal rights and eco-conscious activists seek to recover halal''s more wholesome and ethical inclinations. Covering practices from the Middle East and North Africa to South Asia, Europe, and North America, this timely book is for anyone curious about the history of halal food and its place in the modern world.
Table of contents
Acknowledgments Abbreviations Glossary A Note on Transliteration Introduction Chapter 1. Rules Chapter 2. Meat Chapter 3. Slaughter Chapter 4. Intoxicants Chapter 5. Business Chapter 6. Standards Chapter 7. Manufactured Products Chapter 8. Wholesome Chapter 9. Cuisine Chapter 10. Eating Out Conclusion Appendices Notes Bibliography Index
Review quote
An informative starting place for...renewed interested in food studies in the Islamic world.... The authors'' focus on the present-day ''halal revolution'' is the overarching strength of this book.... Halal Food: A History combines exegesis and economics in order to deliver a fresh take on Muslim politics in the modem world.
Review quote
A lucid, judicious survey of the foods deemed halal (permissible) in the Islamic tradition ranging from the original religious texts to adaptations to contemporary business, gastronomic, and government involvement in different parts of the globe. Timely and much needed.
Review quote
We have waited a long time for a book that approaches halal food with breadth and depth, and Armanios and Ergene masterfully and creatively deliver both. This is the first book that not only introduces readers to all the dimensions of halal food but also delves into its finer distinctions. It speaks to both newcomers to the field and experts alike—a very impressive achievement.
Review quote
Halal Food admirably fills a lacuna in our understanding of the concepts ofhalal(permitted) and haram(forbidden) foods in Islamic law. Its breadth ranges wide and deep into the politico-cultural and economic implications of halal food for the world''s Muslims. It is rigorous and comprehensive and delightfully readable by the non-scholar and fascinating for the non-Muslim.
Review quote
In this lively, engaging, and rigorously resea