Traditional Use and Avoidance of Foods of Animal Origin: A Culture Historical View
- 1 March 1978
- journal article
- research article
- Published by Oxford University Press (OUP) in BioScience
- Vol. 28 (3) , 178-184
- https://doi.org/10.2307/1307346
Abstract
Avoidances of foods of animal origin have different origins and histories, but many have strong sociocultural links, especially religious ones. In one case, there are biological results as well, with ethnic differences in prevalence of lactose malabsorption apparently deriving from contrasts in long-term patterns of milk use and avoidance.This publication has 17 references indexed in Scilit:
- Horsemeat as human food in FranceEcology of Food and Nutrition, 1976
- High intestinal lactase concentrations in adult Arbs in Saudi Arabia.BMJ, 1975
- Contemporary Research Themes in the Cultural Geography of Domesticated AnimalsGeographical Review, 1974
- Fish as forbidden food: The case of IndiaEcology of Food and Nutrition, 1974
- The purificatory role of the five products of the cow in HinduismEcology of Food and Nutrition, 1974
- LACTOSE NUTRITION AND NATURAL SELECTIONThe Lancet, 1973
- The sacred cow and the constitution of IndiaEcology of Food and Nutrition, 1973
- The Antiquity of Dairying in Asia and AfricaGeographical Review, 1971
- The Guinea Pig in Andean Folk CultureGeographical Review, 1967
- LACTASE DEFICIENCY IN THE ADULT: A Common OccurrenceThe Lancet, 1965