Sources
Halal Food: A History
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Halal Food: A History, Febe Armanios and Bogac Ergene's 2018 book from Oxford University Press, is a scholarly history by two historians of the Islamic world tracing halal food practice's development as a category over time. Its strength is a full length, source based academic history rather than a practical or devotional guide. Its limit is that its particular regional and period emphases mean a reader with a narrower question about a specific place or era should follow its own citations further.
Facts
Assessment
Reliability Tier1
Halal Food: A History, by Febe Armanios and Bogac Ergene, published by Oxford University Press in 2018, is a full-length scholarly history by two historians of the Islamic world, treated at the top tier as peer reviewed academic press scholarship. NotesScholarly history of halal food practice, Oxford University Press, 2018.
Citation
AuthorFebe Armanios and Bogac Ergene
PublisherOxford University Press
Publication Year2018
Source Typeacademic monograph
Claims Backed By This Source (17 claims)
This source backs 17 claims across the atlas. As facts: 12 well-attested, 1 scholarly debate. As cited relationships: 1 connected. Plus 3 entities citing it as a general reference with no single fact or relationship attached.
Disposition By Topic
- Sources, 7 claims: 7 well-attested.
- Articles, 5 claims: 3 well-attested, 1 connected, 1 general references.
- Animals & Totems, 4 claims: 2 well-attested, 1 scholarly debate, 1 general references.
- Rituals, 1 claims: 1 general references.
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