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Darrera modificació: 2022-06-01
Bases de dades: Sciència.cat

Vroom, Joanita, "Food taboo or not food taboo, that is the question: Changing cooking pots in south-eastern Turkey and northern Syria (ca. 3rd-9th centuries)", dins: Caseau, Béatrice - Monchot, Hervé (eds.), Religion et interdits alimentaires: Archeozoologie et sources litteraires, Lovaina, Peeters Publishers (Orient & Mediterranee, 38), 2022, pp. 123-134.

Resum

Not consuming readily available foods or beverages is a topic that has been mostly explored by anthropologists studying food, among which the best-known scholar is Mary Douglas. She tried to explain in her book Purity and Danger the differences between the sacred, the clean and the unclean in different societies and times, and explored in more detail prohibition in the Old Testament.¹ Our rejection to eat certain food types shows, among other things, that we would like to belong to one specific community (“the in-group”), and certainly not to another, more extraneous one (“the out-group”). Food taboo is thus a...
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