Encyclopedia of Food and Agricultural Ethics

Living Edition
| Editors: David M. Kaplan

Alcohol Abstinence and Sobriety

  • Peg O’Connor
Living reference work entry
DOI: https://doi.org/10.1007/978-94-007-6167-4_284-1

Synonyms

Introduction

In its most basic form, alcohol is the product of the natural fermentation of sugars by yeast. The first time a human ate fermented berries or honey is not known. What is known is that mead, which is fermented honey, is one of the oldest alcoholic beverages. Ale and wine also made very early appearances on the beverage scene. Alcohol has been both an ingredient in the cooking and preparation of food and an accompaniment or complement to food.

Alcohol abstinence is the categorical refusal to consume alcohol as a beverage or as an ingredient in food preparation.

Sobriety is a term that people use who have changed their consumption of and relation to alcohol. Most often, the term is used by those who previously had consumed alcohol in troubling, harmful, or unhealthy ways.

People abstain or practice sobriety for a variety of reasons. The most commonly cited reasons for not drinking include concerns about the effects of...

Keywords

Alcoholic Beverage Harm Reduction Food Preparation Alcoholic Anonymous Food Addiction 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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References

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  8. World Health Organization. (2011). Global status report on alcohol health. Retrieved from http://www.who.int/substance_abuse/publications/global_alcohol_report/en/
  9. Zieger, S. (2002). Temperance, teetotalism, and addiction in the nineteenth century. Retrieved from http://www.victorianweb.org/science/addiction/temperance.htm

Copyright information

© Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  1. 1.Philosophy, and Gender, Women and Sexuality StudiesGustavus Adolphus CollegeSt. PeterUSA