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

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.