Title: Eat not this flesh
First published: 1961
Description: Examines the use and avoidance of flesh foods, including beef, pork, chicken, and eggs, camel, dog, horse, and fish, from antiquity to the present day. Simoons finds that the recurrent theme of maintaining ritual purity, good health, and well-being underlies diet habits. He emphasizes that only a full range of factors can explain eating patterns, and stresses the interplay of religious, moral, hygienic, ecological, and economic factors in the context of human culture. From publisher description.
Subjects: Fish as food, Food habits, Meat, Habitudes alimentaires, Viande, Feeding Behavior, Seafood, Food of animal origin, Animals, Food, Nutrititon and diet, History