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Socially - historical aspects of social practice of “halal” food

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dc.contributor.author Sabirov, I.V.
dc.contributor.author Baigabylov, N.O.
dc.date.accessioned 2020-11-03T05:18:50Z
dc.date.available 2020-11-03T05:18:50Z
dc.date.issued 2018
dc.identifier.issn 2616-6895
dc.identifier.uri http://dspace.enu.kz/handle/data/17715
dc.description.abstract The article presents an analysis of religious factors which had an impact on the formation of the social practice of Halal food as a scientific direction in economic sociology. There are presented the components of the social structure of Halal food practices, which became the basis for the Halal brand as useful, safe and quality product in general. Questions related to the production, handling and consumption of food are systematized by Sharia (a set of prescriptions contained in the Quran and Sunnah). The term “Halal”, which in Arabic means permitted or allowed, is used to denote the category permitted by the Shariah. The term “Haram” is applied to the category of forbidden, and everything that implies excess in accumulation, consumption, production is designated by the term “Israf”. This job also interprets the works of such sociologists as P. Sorokin and G. Simmel. ru_RU
dc.language.iso en ru_RU
dc.subject Islam ru_RU
dc.subject Muslims ru_RU
dc.subject social nutrition practices ru_RU
dc.subject social structure of nutrition practices ru_RU
dc.subject halal ru_RU
dc.subject haram ru_RU
dc.subject Israf ru_RU
dc.title Socially - historical aspects of social practice of “halal” food ru_RU
dc.type Article ru_RU


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