Meat, Modernity, and the Rise of the Slaughterhouse
-
- Englisch ausgewählt
Fr. 69.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
01.07.2008
Herausgeber
Paula Young LeeVerlag
University of New Hampshire PressSeitenzahl
320
Maße (L/B/H)
22.9/15/3 cm
Gewicht
612 g
Sprache
Englisch
ISBN
978-1-58465-698-2
This book offers an interdisciplinary look at the rise of the slaughterhouse in nineteenth-century Europe and the Americas.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.
Noch keine Bewertungen vorhanden
Verfassen Sie die erste Bewertung zu diesem Artikel
Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.