Meat Culture

Author: Annie Potts
Publisher: BRILL
ISBN: 9004325859
Format: PDF, ePub
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The analysis of meat and its place in Western culture has been central to Human-Animal Studies as a field. Meat Culture brings into focus urgent critiques of hegemonic ‘meat culture’, animal farming and the wider animal industrial complex.

Geographies of Meat

Author: Harvey Neo
Publisher: Taylor & Francis
ISBN: 1317129199
Format: PDF
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With the ever rising demand for meat around the world, the production of meat has changed dramatically in the past few decades. What has brought about the increasing popularity and attendant normalization of factory farms across many parts of the world? What are some of the ways to resist such broad convergences in meat production and how successful are they? This book locates the answers to these questions at the intersection between the culture, science and political economy of meat production and consumption. It details how and why techniques of production have spread across the world, albeit in a spatially uneven way. It argues that the modern meat production and consumption sphere is the outcome of a complex matrix of cultural politics, economics and technological faith. Drawing from examples across the world (including America, Europe and Asia), the tensions and repercussions of meat production and consumption are also analyzed. From a geographical perspective, food animals have been given considerably less attention compared to wild animals or pets. This book, framed conceptually by critical animal studies, governmentality and commodification, is a theoretically driven and empirically rich study that advances the study of food animals in geography as well as in the wider social sciences.

Crafted Meat

Author: Hendrik Haase
Publisher: Gestalten
ISBN: 9783899556377
Format: PDF, ePub, Docs
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A compelling visual reference on today's new meat culture.

Meat Matters

Author: Sydney Watts
Publisher: Universities Press
ISBN: 9781580462112
Format: PDF, ePub
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In this book, Watts examines why meat mattered to a growing number of Parisians and explores the political, economic and cultural matters of the meat trade in order to illuminate more fully the changing world of Old Regime Paris.

Meathooked

Author: Marta Zaraska
Publisher: Basic Books
ISBN: 046509872X
Format: PDF, Docs
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A few years ago, Marta Zaraska's mother decided to go vegetarian after stumbling upon an article on the health risks of eating meat. Her resolve lasted about a fortnight before the juicy hams and the creamy pâtés began creeping back into her refrigerator. Prodded to explain her lapse, she replied, “I like meat, I eat it, end of story.” Many of us have had a similar experience. What makes us crave animal protein, and what makes it so hard to give up? And if all the studies are correct, and consuming meat is truly unhealthy for us, why didn't evolution turn us all into vegetarians in the first place? In Meathooked, Zaraska explores what she calls the “meat puzzle”: our love of meat, despite its harmful effects. Scientific journals overflow with reports of red meat raising the risk of certain cancers; each hamburger contributes as much to global warming as does driving a car 320 miles; and the horrors of industrial meat production are now well-known. None of these facts have prompted us to give up our hamburgers and steaks. On the contrary, meat consumption has only increased over the past decades. Taking the reader to India's unusual steakhouses, animal sacrifices at temples in Benin, and labs in Pennsylvania where meat is being grown in petri dishes, Zaraska examines the history and future of meat and meat-eating, showing that while our increasing consumption of meat can be attributed in part to the power of the meat industry and the policies of our governments, the main “hooks” that keep us addicted to meat are much older: genes and culture. An original and thought-provoking exploration of carnivorousness, Meathooked explains one of the most enduring features of human civilization—and why meat-eating will continue to shape our bodies and our world into the foreseeable future.

Eating Meat

Author: Howard J. Swatland
Publisher: 5m Publishing
ISBN: 9780955501197
Format: PDF, Mobi
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Aimed at meat aficionados and animal scientists, this book represents a celebration of meat as a dietary staple and a part of human culture. It is both an informative exploration of where meat sits in human history/culture and a technical guide to understanding the foodstuff better. The book begins with a compelling argument for why it is appropriate for humans to eat meat, the constancy of meat as a food resource throughout human history, and the advancement from a hunting-based activity to a planned farming system. It then moves onto practical topics, providing a fascinating insight into the physical properties of meat, including meat cuts, palatability, cooking processes, processed meats, quality evaluation, and meat related terminology. The content is focused upon red meats, and meats which are commonly consumed in developed countries. [Subject: Food Production, Animal Science]

Meat is Murder

Author: Mikita Brottman
Publisher: Creation Books
ISBN:
Format: PDF, ePub, Docs
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The best-selling study of cannibals in both real life and cinema, with illustrated reports on cannibal killers Ed Gein, Albert Fish and Jeffrey Dahmer, plus reviews of cannibal movies such as 'Texas Chainsaw Massacre', 'Cannibal Holocaust' and others. This brand new, updated and expanded edition includes an extra chapter on Flesh-Eating Zombies in classic horror movies like George A Romero's 'Night of the Living Dead', Lucio Fulci's 'Zombi 2' and Peter Jackson's 'Braindead', plus a new, full colour section of extreme screen gore, and a report on new cannibal movies e.g. 'Hannibal

In Meat We Trust

Author: Maureen Ogle
Publisher: Houghton Mifflin Harcourt
ISBN: 0544103130
Format: PDF, ePub, Mobi
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The untold story of how meat made America: a tale of the self-made magnates, pragmatic farmers, and impassioned activists who shaped us into the greatest eaters and providers of meat in history "Ogle is a terrific writer, and she takes us on a brisk romp through two centuries of history, full of deft portraits of entrepreneurs, inventors, promoters and charlatans.... Ms. Ogle believes, all exceptions admitted, that [the food industry] has delivered Americans good value, and her book makes that case in fascinating detail." —Wall Street Journal The moment European settlers arrived in North America, they began transforming the land into a meat-eater’s paradise. Long before revolution turned colonies into nation, Americans were eating meat on a scale the Old World could neither imagine nor provide: an average European was lucky to see meat once a week, while even a poor American man put away about two hundred pounds a year. Maureen Ogle guides us from that colonial paradise to the urban meat-making factories of the nineteenth century to the hyperefficient packing plants of the late twentieth century. From Swift and Armour to Tyson, Cargill, and ConAgra. From the 1880s cattle bonanza to 1980s feedlots. From agribusiness to today’s “local” meat suppliers and organic countercuisine. Along the way, Ogle explains how Americans’ carnivorous demands shaped urban landscapes, midwestern prairies, and western ranges, and how the American system of meat making became a source of both pride and controversy.

The Meat Racket

Author: Christopher Leonard
Publisher: Simon and Schuster
ISBN: 1451645813
Format: PDF, Mobi
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A former AP national agribusiness reporter critically assesses the corporate meat industry as demonstrated by the practices of Tyson Foods, documenting the meat supply's takeover by a few powerful companies who the author argues are raising prices and outmaneuvering reforms.