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9781793614667

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Rachel Robison-Greene has written a morally astute, balanced, and unique analysis of the production of in-vitro meat. Her arguments are accessible with a clear understanding of philosophical, cultural, aesthetic, and economic practices of industrialized livestock raising and slaughter. Robison-Greene's text offers a methodical examination of current practices common to confined animal farming, credible interpretations of important thinkers who address the interests of all parties concerned in the production of meat, and a sensible and enlightened view of the future of animal husbandry. The volume concludes with a practical assessment of in-vitro meat production as a response to climate change, human health and cultural concerns, and speciesism. This book will be essential reading for students of ethical human-animal interactions, non-human animal welfare and rights, and is highly recommended for students of animal studies, environmental studies, and food systems in general.--Karen Mizell, Utah Valley University

Rachel Robison-Greene has written a morally astute, balanced, and unique analysis of the production of in-vitro meat. Her arguments are accessible with a clear understanding of philosophical, cultural, aesthetic, and economic practices of industrialized livestock raising and slaughter. Robison-Greene’s text offers a methodical examination of current practices common to confined animal farming, credible interpretations of important thinkers who address the interests of all parties concerned in the production of meat, and a sensible and enlightened view of the future of animal husbandry. The volume concludes with a practical assessment of in-vitro meat production as a response to climate change, human health and cultural concerns, and speciesism. This book will be essential reading for students of ethical human-animal interactions, non-human animal welfare and rights, and is highly recommended for students of animal studies, environmental studies, and food systems in general. -- Karen Mizell, Utah Valley University Edibility and In Vitro Meat is an excellent book that successfully combines readability with academic rigor. I highly recommend it. * Journal Of Applied Philosophy *

Author Information

Rachel Robison-Greene is assistant professor of philosophy at Utah State University.

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