The Abominable Pig - By Marvin Harris

The abomination of pigs in Jewish and Islamic culture is an ancient and deeply entrenched tradition. In this article by Marvin, he explores the possible reasons for the traditional aversion of pork within these communities. He begins by stating some of the main arguments used to explain making the abstinence from pork-eating a law – Firstly, they eat and wallow in filth and secondly, their meat carries diseases. He explains why they don’t make much sense because when there is a need, other domestic animals (cattle, sheep and goat) do eat feces, and all undercooked meats carry the potential for spreading disease.

Harris then points out that the trouble with the pig is- it is not a grass-eating ruminant. According to Leviticus 11, “Whatever parts the hoof and is cloven footed and chews the cud among animals, you may eat.” By this way he claims that there is no such distinction as clean and unclean. Pigs are not allowed because they satisfy only one part of the formula i.e. they have hoof but do not satisfy the other part of the formula i.e. they don’t chew cud.

 In his view, the proscription against pork is founded on a rational grasp of ecology and of the food chain, as well as a gently Darwinian approach to the necessities of supply and demand. Within the overall pattern of a mixed farming and pastoral complex, the divine prohibition against consuming pork constituted a “sound ecological strategy”. He traces this rationale to the fact that in the increasingly arid Middle East, the pig's fondness for shady, wooded spots as opposed to open grasslands became harder to satisfy. Most of all pigs are thermodynamically ill adapted to hot, dry and arid climate due to its inability to sweat and lack of protective hair. Also, its insistence on being fed grains meant that it was competing with its human owners for their daily bread. Ruminants are the domestic animals best adapted to arid plains and hills. Cattle, sheep and goats unlike pigs, gave milk, butter, and cheese, and grazed on vegetable matter that humans weren't interested in consuming (like grass). As compared to pigs it is not difficult to herd them over long distances.

Being raised as a Muslim I found this article intriguing as it exposed me to a different perspective. The author has put an interesting argument about why pork is prohibited by exploring various economic aspects. However I strongly disagree with him at certain points. Firstly Harris points out that divine prohibition is related to economic reasons. I believe that economic issues were not a prime concern at that period of time. Also, Harris himself has stated that pigs were not often consumed by the population. So why would it call for divine prohibition? Secondly, this prohibition was imposed for every Muslim irrespective of the economic wellbeing of an individual and of the availability of this animal, so there seems no remote reason for a prohibition of a certain food based on economic standpoint.

In Islam, Quran is the word of GOD, and through this medium GOD has prohibited swine and along with it many other food and activities. And much of it mentioned without detailed explanation for which only “GOD knows best”. Although, over centuries of research and understanding that we have being able to provide credible evidence to support such prohibition. Some that I may list would be:

·         Pigs do not sweat as a result most of the uric acid gets absorbed into their body.

·         Pork contains many germs and parasites like tape worm, round worms.  .

This proves that the more science advances the more Islam is shown correct as a religion of God Thus the religion has laid down this prohibition for reasons yet to be well understood by humans. One assured reason being this prohibition has more good than harm for the self being.

GOLDEN SPICE OF INDIA

 Turmeric is known as the “golden spice of India”. No Indian recipe is complete without turmeric powder. I bought turmeric powder from India and use it in almost all the dishes that I cook, whether vegetarian or non-vegetarian. It is strongly associated with the sociocultural life of the people of the Indian subcontinent. It has been used for 4000 years as a medicinal plant and held sacred from immemorial times. In medieval Europe, turmeric became known as “Indian Saffron”, since it was widely used as an alternative to the far more expensive saffron spice.

Turmeric is derived from the roots (rhizomes) of Curcuma longa which is a well-known indigenous perennial plant of the ginger family (Zingiberaceae). Turmeric can be grown under diverse tropical conditions with altitudes ranging from sea level to 1500m above sea level. It requires a well-drained sandy or clay loam soil, with a temperature ranging between 20-30°C and annual rainfall of 1500 mm or more. It grows up to 60-90 cm high, with a short stem and tufted leaves. Turmeric is ready for harvesting 7 to 10 months after planting, right when the lower leaves turn yellow. Harvesting is done by digging the rhizomes up. The leafy tops are then cut off and the roots removed. The rhizomes are then washed, and some retained for replanting in the future. The cleaned rhizomes are cooked in boiling water for an hour under slightly alkaline conditions. The cooked rhizomes are then dried, either artificially or in the sun for 6 to 8 days. Dried rhizomes are polished to smooth their exterior and improve their color. They are then sold as whole or ground to make turmeric powder.

Turmeric spice should be stored in airtight containers in a cool dark place, as it loses its potency when exposed to heat, light, and air. Turmeric, known for its warm and peppery flavor is commonly used in powdered form, but can also be used fresh just like ginger. In some regions its leaves are used to wrap and cook food.

The uses of turmeric for medicinal purposes, alongside its culinary use have existed since its discovery. Numerous holistic and herbal uses of turmeric are described in ancient Indian medical texts. Throughout Indian history, Turmeric mixed with a glass of milk has been used for rapid recovery from injuries. Physical application of turmeric paste on injuries has also proved to be helpful. Turmeric has recently become popular in western cultures. Much of its recent popularity is owed to research on its therapeutic properties.  Curcumin, the active component in turmeric, is known to have antioxidant, antibacterial and anti-inflammatory properties. Turmeric has been used efficiently in the treatment of rheumatoid arthritis, liver diseases, dermatological disorders and blood purification. During this research, I discovered a recent study stating that turmeric may help to treat Alzheimer’s disease. Scientists continue to learn about how turmeric affects many aspects of our physiology beyond our taste buds.

 Turmeric powder is a highly valued product for food preservation. It is also used as a base material in curry powder. It has gained immense popularity in the international market, especially in the US, UK and Middle East. India is the largest producer of turmeric, supplying 94% of the world’s demand. There are many varieties of turmeric available in India based on the region of cultivation. Amongst the varieties, the Nizam variety is considered the best for its bright yellow color. This variety is widely grown in the Nizamabad, Karimnagar and Koratal centers in the state of Andhra Pradesh.

Turmeric has a long history of use for many religious ceremonies, especially in Indian culture. Some women use it as a cosmetic called “Kappumanjal” and apply it over their bodies. Even today it is commonly made into a paste and applied to the forehead (ajna chakra or third eye) during pujas (devotional ceremonies) and weddings.