Estudios del Hombre 19. Man and meat.

Información del libro

Editor: Ricardo Ávila, Annie Huber

Serie: Antropología

Volumen: 19

Año: 2004

Resumen:

Meat, in all human cultures, has been and still is a sensitive subject. Highly valued or prohibited, symbolically always very powerful, it has often been at the core of all food lore. There are all sorts of animal foods. Possibilities range from insects and reptiles to fish, fowl and all other warm blooded animals. Every human society, culturally, has selected and established the animals it considers edible, and this may vary from snails to beef, bugs to fish, rabbit to reindeer. It is not inconceivable that human kind at some point or other has tasted all living creatures.

From a nutritional point of view, animal flesh is not absolutely essential to the human diet. Proteins of animal origin can be absorbed through milk and milk products, as well as eggs. Thus we have several cultures, such as Buddhist and Hindu groups, who, for philosophical or religious reasons, have abstained from the flesh of animals and maintained an excellent level of health. But groups abstaining from all animal products whatsoever have been few and far between. In the post-Pythagorean Western world, these have never established structured societies, and even today, if such groups develop they are small and not really representative; and the very exacting effort they have to make to achieve a diet that provides all necessary types of protein, relegate them rather to the sphere of philosophical or religious peculiarities.

However, one of the most important topics discussed and researched by food anthropologist and primatologist has been the original condition of humanoids: were they vegetarians or meat eaters? It is indeed a major topic still today, possibly because it carries strong philosophical interpretations of the “true” nature of Man. And this remains so even if the general consensus is that our ancestors were, like the most primates, occasional meat eaters.

This book is an attempt to understand some aspects of the complicated relationship between Man and Meat

ISBN: 1405-1117

¿Cómo citar?: Huber, A., & Ávila, R. (Coords.). (2004). Estudios del Hombre: Man and meat (Número 19). Universidad de Guadalajara.

Documento: Ver PDF

Contenido del libro

Introduction

Autor(es): Annie Hubert

Theories of Human Evolutionary Trends in Meat Eating and Studies of Private Intestinal Tract

Autor(es): Claude-Marcel Hladik, Patrick Pasquet

Pasquet, P., & Hladik, C.-M. (2004). Theories of Human Evolutionary Trends in Meat Eating and Studies of Private Intestinal Tract. Estudios del hombre, 19, 21–32.

The Trouble with Meat: an Ambiguous Food

Autor(es): Valerie de Garine, Igor de Garine

de Garine, I. (2004). The Trouble with Meat: an Ambiguous Food. Estudios del hombre, 19, 33–54.

A Metaphor of Primitivism: Cannibals and Cannibalism in French Antrhopological Thought of the XIXth century

Autor(es): Gilles Boëtsch

Boëtsch, G. (2004). A Metaphor of Primitivism: Cannibals and Cannibalism in French Antrhopological Thought of the XIXth century. Estudios del hombre, 19, 55–72.

Meat:Between Ritual and Gastronomy

Autor(es): Igor de Garine

de Garine, I. (2004a). Meat:Between Ritual and Gastronomy. Estudios del hombre, 19, 73–91.

Meat:the Staple Diet for Arctic Peoples

Autor(es): Joëlle Robert-Lamblin

Robert-Lambli, J. (2004). Meat:the Staple Diet for Arctic Peoples. Estudios del hombre, 19, 91–104.

Meat Gluttons of Western Mexico

Autor(es): Ricardo Ávila, Rodolfo Fernández, Guillermo Gómez

Ávila, R., Fernández, R., & Gómez, G. (2004). Meat Gluttons of Western Mexico. Estudios del hombre, 19, 105–126.

Meat among Mediterranean Muslims: Beliefs and Praxis

Autor(es): Françoise Aubaile-Sallenave

Aubaile-Sallenave, F. (2004). Meat among Mediterranean Muslims: Beliefs and Praxis. Estudios del hombre, 19, 127–154.

Cows, Pigs and… Witches! On Meat, Diet and Food in the Mediterranean Area

Autor(es): F. Xavier Medina

Medina, F. X. (2004). Cows, Pigs and… Witches! On Meat, Diet and Food in the Mediterranean Area. Estudios del hombre, 19, 155–164.

Consumption of Meat in Czech Contries: Historical and Social Relationships

Autor(es): Jana Parizkova

Parizkova, J. (2004). Consumption of Meat in Czech Contries: Historical and Social Relationships. Estudios del hombre , 19, 165–176.

On the Absence and Presence of Meat at the Dining Tables of Working-Class Barcelona Families from the Post-War Years to Today

Autor(es): Mabel García Arnaiz

García Arnaiz, M. (2004). On the Absence and Presence of Meat at the Dining Tables of Working-Class Barcelona Families from the Post-War Years to Today. Estudios del hombre, 19, 177–200.

To Eat or Not to Eat in Urban Catalan Society: Imaginary and Cultural Aspects

Autor(es): Carmen García Gimeno

Eating Happy Pigs

Autor(es): Anne-Elène Delavigne

The Consequences of Laws Regulating Lizard Consumption: The Case of Fardacho

Autor(es): Luis Cantarero

Tjakangka Malu Ngalkuntjikitja: Celebrating the Kangaroo According to the Law

Autor(es): Frédéric Viesner

The Traditional Dietary Culture of South East Asia

Autor(es): Akira Mutsuyama

Histoire de la Cuisine et des Cuisiniers

Autor(es): Edmond Neirinck, Jean Pierre Poulain