12. EATING GARBAGE SOCIALLY MARGINAL FOOD PROVISIONING PRACTICES

Chapters in this book

1. Frontmatter i
2. CONTENTS v
3. LIST OF FIGURES vii
4. LIST OF TABLES ix
5. PREFACE xi
6. LIST OF CONTRIBUTORS xiii
7. INTRODUCTION CONSIDERING THE INEDIBLE, CONSUMING THE INEFFABLE 1
8. 1. EVIDENCE FOR THE CONSUMPTION OF THE INEDIBLE WHO, WHAT, WHEN, WHERE AND WHY? 17
9. 2. CONSUMING THE INEDIBLE: PICA BEHAVIOUR 31
10. 3. THE CONCEPTS OF FOOD AND NON-FOOD PERSPECTIVES FROM SPAIN 43
11. 4. FOOD DEFINITIONS AND BOUNDARIES EATING CONSTRAINTS AND HUMAN IDENTITIES 53
12. 5. A VILE HABIT? THE POTENTIAL BIOLOGICAL CONSEQUENCES OF GEOPHAGIA, WITH SPECIAL ATTENTION TO IRON 67
13. 6. THE DISCOVERY OF HUMAN ZINC DEFICIENCY A REFLECTIVE JOURNEY BACK IN TIME 81
14. 7. GEOPHAGIA AND HUMAN NUTRITION 89
15. 8. CONSUMPTION OF MATERIALS WITH LOW NUTRITIONAL VALUE AND BIOACTIVE PROPERTIES NON-HUMAN PRIMATES VS HUMANS 99
16. 9. LIME AS THE KEY ELEMENT A ‘NON-FOOD’ IN FOOD FOR SUBSISTENCE 113
17. 10. SALT AS A ‘NON-FOOD’ TO WHAT EXTENT DO GUSTATORY PERCEPTIONS DETERMINE NON-FOOD VS FOOD CHOICES? 121
18. 11. NON-FOOD FOOD DURING FAMINE THE ATHENS FAMINE SURVIVOR PROJECT 131
19. 12. EATING GARBAGE SOCIALLY MARGINAL FOOD PROVISIONING PRACTICES 141
20. 13. EATING CAT IN THE NORTH OF SPAIN IN THE EARLY TWENTIETH CENTURY 151
21. 14. INSECTS: FORGOTTEN AND REDISCOVERED AS FOOD ENTOMOPHAGY AMONG THE EIPO, HIGHLANDS OF WEST NEW GUINEA, AND IN OTHER TRADITIONAL SOCIETIES 163
22. 15. EATING SNOT SOCIALLY UNACCEPTABLE BUT COMMON: WHY? 177
23. 16. CANNIBALISM NO MYTH, BUT WHY SO RARE? 189
24. 17. FROM EDIBLE TO INEDIBLE SOCIAL CONSTRUCTION, FAMILY SOCIALISATION AND UPBRINGING 205
25. 18. THE USE OF WASTE PRODUCTS IN THE FERMENTATION OF ALCOHOLIC BEVERAGES 215
26. AFTERWORD EARTHY REALISM: GEOPHAGIA IN LITERATURE AND ART 223
27. INDEX 235