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.
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.
Febe Armanios is Professor of History at Middlebury College and the author of Coptic Christianity in Ottoman Egypt (OUP, 2011). Böaç 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.
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Acknowledgments Glossary Preface Introduction Chapter 1. Rules Chapter 2. Meat Chapter 3. Slaughter Chapter 4. Intoxicants Chapter 5. Business Chapter 6. Standards Chapter 7. Manufactured Products Chapter 8. Wholesomeness Chapter 9. Cuisine Chapter 10. Eating Out Conclusion: The Past and Present of Halal Food Notes Bibliography Index
