Halal Food: A History positions concept of halal in the modern context

Source: OUP. Cover,
Halal Food.

Febe Armanios, Associate Professor of History at Middlebury College, and Bogac Ergene, Professor of History at the University of Vermont, have written what Oxford University Press (OUP) says is the first introductory text on halal food for audiences in food studies, religion, and history.

Published in May 2018, Halal Food: A History:

- Explores the most relevant topics related to halal food

- Is based on a range of textual sources, across geographic regions and history

The book explores 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. 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. 

Certifying agencies, government and non-government bodies, and global businesses have sprung up to help consumers navigate the new halal marketplace. Blogs, cookbooks, restaurants, and social media apps have also proliferated, while animal rights and ecoconscious 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, the book touches on the concept of halal and discusses its place today in the context of its legal roots, discussions about meat and intoxicants, contemporary regulations and food manufacturing, and ethical and culinary terms. 

Details:

Buy Halal Food: A History (400 pages)
Hardcover, US$29.95
ISBN: 9780190269050
Also available as an ebook