Halal Food: A History

The Pépin Lecture Series in Food Studies and Gastronomy presents Authors Febe Armanios and Boğaç Ergene in a discussion of their book Halal Food: A History.

Food trucks announcing “halal” proliferate in many urban areas but how many non-Muslims know what this means, other than cheap lunch? In their work Halal Food: A History, Middle Eastern historians Febe Armanios and Bogac Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition, exploring what halal food means to Muslims and how its legal and cultural interpretations have changed in different geographies up to the present day.

Febe Armanios is Professor of History at Middlebury College and the author of Coptic Christianity in Ottoman Egypt. Boğaç Ergene is Professor of History at the University of Vermont. He is the author of Local Court, Provincial Society and Justice in the Ottoman Empire and co-author of The Economics of Ottoman Justice.