关于此有声读物
Food trucks announcing "halal" proliferate in many urban areas but how many non-Muslims know what this means, other than cheap lunch? Here Febe Armanios and Bogac Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition. 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. As in Judaism and among certain Christian sects, 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 filled with unknown additives and fillers. To help consumers navigate the new halal marketplace, certifying agencies, government and non-government bodies, and global businesses vie to meet increased demands for food piety. Covering practices from the Middle East and North Africa to South Asia, Europe, and North America, this timely book is for anyone curious about the history of halal food and its place in the modern world.
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作者简介
Febe Armanios is Associate Professor of History at Middlebury College and the author of Coptic Christianity in Ottoman Egypt.
Bogac Ergene is Professor of History at the University of Vermont. He is the author of Local Court, Provincial Society and Justice in the Ottoman Empire and coauthor of The Economics of Ottoman Justice.
A native of the United Kingdom, Audie and AudioFile Earphones Award winner Derek Perkins's audiobook narration skills are augmented by a knowledge of three foreign languages and a facility with accents. He has narrated numerous titles in a wide range of fiction and nonfiction genres. He is a member of SAG-AFTRA.
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