Click on a thumbnail to go to Google Books.
Loading... Meat, Modernity, and the Rise of the Slaughterhouseby Paula Young Lee, Dorothee Brantz (Contributor), Kiri Claflin (Contributor), Jared Day (Contributor), Roger Horowitz (Contributor) — 7 more, Lindgren Johnson (Contributor), Ian MacLachlan (Contributor), Christopher Otter (Contributor), Dominic Pacyga (Contributor), Richard Perren (Contributor), Jeffrey Pilcher (Contributor), Sydney Watts (Contributor)
None Loading...
Sign up for LibraryThing to find out whether you'll like this book. No current Talk conversations about this book. No reviews no reviews | add a review
Belongs to Series
Over the course of the nineteenth century, factory slaughterhouses replaced the hand-slaughter of livestock by individual butchers, who often performed this task in back rooms, letting blood run through streets. A wholly modern invention, the centralized municipal slaughterhouse was a political response to the public's increasing lack of tolerance for "dirty" butchering practices, corresponding to changing norms of social hygiene and fear of meat-borne disease. The slaughterhouse, in Europe and the Americas, rationalized animal slaughter according to capitalist imperatives. What is lost and what is gained when meat becomes a commodity? What do the sites of animal slaughter reveal about our relationship to animals and nature? Essays by the best international scholars come together in this cutting-edge interdisciplinary volume to examine the cultural significance of the slaughterhouse and its impact on modernity. Contributors include: Dorothee Brantz, Kyri Claflin, Jared Day, Roger Horowitz, Lindgren Johnson, Ian MacLachlan, Christopher Otter, Dominic Pacyga, Richard Perren, Jeffrey Pilcher, and Sydney Watts. No library descriptions found. |
Current DiscussionsNone
Google Books — Loading... GenresMelvil Decimal System (DDC)664.902909Technology Chemical Technology Foods: Sugar, Starch, etc. Butchering And Meat/Poultry/Seafood ProcessingLC ClassificationRatingAverage:
|