| Meat, Modernity, and the Rise of the Slaughterhouse Contributor(s): Lee, Paula Young (Editor) |
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ISBN: 1584656980 ISBN-13: 9781584656982 Publisher: University of New Hampshire Press OUR PRICE: $47.50 Product Type: Hardcover Published: July 2008 |
| Additional Information |
| BISAC Categories: - History - Technology & Engineering | Food Science - General |
| Dewey: 664.902 |
| LCCN: 2008010980 |
| Series: Becoming Modern: New Nineteenth-Century Studies (Hardcover) |
| Physical Information: 1.2" H x 5.9" W x 9" (1.35 lbs) 320 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |