Influences of Religion on Dietary Choices

Section 1: General Influence of Religion

Religion is a significant socio-cultural factor influencing food habits and dietary choices.
Religious beliefs often dictate certain diet restrictions, fasts, feasts, and specific food preparation methods.
Many religions attribute a moral or ethical dimension to food consumption, associating certain foods with purity, sacredness, or sin.
Religious influence is not confined to those who are deeply religious; cultural adherence to religious norms regarding food is common even among non-practising followers of a religion or atheistic individuals born into religious families.

Section 2: Specific Religious Dietary Practices

Buddhism – Many Buddhists follow a lacto-vegetarian diet abstaining from meat, poultry, fish and eggs. Some might also avoid strong-smelling plants like garlic and onions.
Hinduism – Many Hindus follow a lacto-vegetarian diet, and beef is strictly prohibited, as cows are considered sacred.
Islam – Muslim dietary laws, known as Halal, prohibit the consumption of pork and alcohol. Animals must be slaughter according to certain rules.
Judaism – Jewish dietary law, known as Kosher, prohibits the consumption of pork and shellfish. Dairy and meat products cannot be consumed together.
Christianity – Certain Christian groups, such as Catholics, may abstain from meat on Fridays during Lent.

Section 3: The Impact of Globalisation and Pluralism on Religious Dietary Practices

In today’s globalised world, religious food practices may be adapted or altered due to availability of food, cost, and integration into local dietary practices.
With increasing pluralism, food practices from one religious group might be adopted by individuals from diverse or secular backgrounds, such as the popularity of Halal and Kosher foods among non-Muslims and non-Jews.
Despite globalisation, many individuals and communities adhere strictly to traditional religious dietary practices, underlining the enduring influence of religion on food choices.