Pure Food

Paul Collinson is a Visiting Research Fellow and former Lecturer at Oxford Brookes University. He also works as a Senior Conflict Analyst for the UK Government. His publications include Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives (Berghahn, 2019) with Iain Young, Lucy Antal and Helen Macbeth.

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