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
Famine Survivor Project
Antonia-Leda Matalas and Louis E. Grivetti
Chapter 12. Eating Garbage: Socially Marginal Food
Provisioning Practices
Rachel Black
Chapter 13. Eating Cat in the North of Spain in the Early
Twentieth Century
F. Xavier Medina
Chapter 14. Insects: Forgotten and Rediscovered as Food.
Entomophagy among the Eipo, Highlands of West New Guinea, and in
Other Traditional Societies
Wulf Schiefenhövel and Paul Blum
Chapter 15. Eating Snot: Socially Unacceptable but
Common. Why?
María Jesús Portalatín
Chapter 16. Cannibalism: No Myth, but Why So Rare?
Helen Macbeth, Wulf Schiefenhövel and Paul Collinson
Chapter 17. From Edible to Inedible: Social Construction,
Family Socialisation and Upbringing
Luis Cantarero
Chapter 18. The Use of Waste Products in the Fermentation
of Alcoholic Beverages
Rodolfo Fernández and Daria Deraga
Afterword: Earthy Realism: Geophagia in Literature and
Art
Jeremy MacClancy
Index
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.
"...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
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