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Contribution to Encyclopedia

Muslim food culture


Tayob,  Shaheed
Religious Diversity, MPI for the Study of Religious and Ethnic Diversity, Max Planck Society;

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Tayob, S. (2020). Muslim food culture. In Oxford research encyclopedias: Anthropology. doi:10.1093/acrefore/9780190854584.013.131.

Cite as: https://hdl.handle.net/21.11116/0000-0006-5C56-3
The anthropology of Muslim food practices is a burgeoning field that promises to shift the focus away from the dominant concern with rules, conformity, and piety. Food offers an embodied and material location through which to explore the way in which religion, economy, technology, ethics, and everyday life intersect. Studying food brings into view an aspect of Muslim religious and social life that is often commented on in popular media but rarely in scholarly debate. Halal consumption, a practice rooted in intra-Muslim trade and trust, is now a global consumer market. The halal certification industry has emerged to both produce and respond to the new discursive and material context of global trade, consumption, and increasingly scientific eating habits. The new terrain of molecular halal presents opportunities and challenges for Muslim consumption. Beyond halal, food is a substance thought to produce and transmit divine grace (barakat). All-night Ramadan markets and the annual festival of sacrifice are events that draw worldwide attention. Novel phenomena include ever increasing spectacles of feasting and consumption during Ramadan and the emergence of welfare intermediaries that cater to the distribution of sacrificial animals and meat across the globe. In each instance, one obtains an insight into how a discursive and material set of practices that link religion and food are inhabited and transformed in different economic, social, and political contexts. Further research calls for further investigation of these crucial global arenas of Muslim everyday life.