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.

• PrefacePaul Collinson and Helen MacbethIntroduction: Pure Food: Theoretical and Cross-Cultural PerspectivesPaul Collinson and Helen MacbethChapter 1. The Impurities of PurityJeremy MacClancyChapter 2. ‘Pure’ Food and Food Taboos in Cross-Cultural and Human Ethological PerspectiveWulf SchiefenhövelChapter 3. Food and Order: Purity, Danger and the Bayesian BrainMark CarterChapter 4. From Concepts of Pure Food to a Healthy Diet in Greco-Roman AntiquityAmalia LejavitzerChapter 5. Eating Pure: Ethnography and Food in ‘Fitness Cultures’Lorenzo Mariano and F. Xavier MedinaChapter 6. ‘Pure Food’ in Catering for Public Institutions: Policies and Aspirations: The City of Liverpool, EnglandLucy AntalChapter 7. Blood Used in Food: When, Where and Why Not?Gabriel J. Saucedo Arteaga,Claudia A. Flores Mercado and Paul CollinsonChapter 8. Pure Food, Food Tourism and the Mythologising of Western IrelandPaul CollinsonChapter 9. Bioethics and Pure Food: The Consumers’ Dilemma in West MexicoDaria DeragaChapter 10. The Label, ‘Organic’, as a Representation of Food Purity: A Study of an Organic Beef Farm in Oxfordshire, EnglandHelen MacbethEpilogue: From Pure Food to Purification: A Review of PerspectivesHelen Macbeth and Paul CollinsonIndex

“This is a valuable addition to the anthropology of food and interdisciplinary food studies. The volume’s contributors analyze a wealth of interesting phenomena from a variety of theoretical and methodological perspectives.” • Giovanni Orlando, Food sustainability consultant