Halal Food: A History

ISBN-13: 9780190269050 / Angielski / Twarda / 2018 / 400 str.

Febe Armanios; Bogac Ergene

Opis

An overview of the historical and legal roots of halal (permissible) and haram (impermissible) foods in the Islamic tradition and how these are viewed in societies today.

Recenzje

An excellent overview of halal food .... The authors have set a new standard for thoughtful, clear, and constructive scholarship on this important and relevant topic... .A seminal work that is appropriate both for academics and for students ... [that] will also be of interest to companies seeking halal certification ... [and] to state, as well as nonstate, halal certification bodies and policymakers.

O autorze

Febe Armanios is Professor of History at Middlebury College and the author of Coptic Christianity in Ottoman Egypt (OUP, 2011). Boğaç 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 co-author of The Economics of Ottoman Justice.