Overview
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.
Full Product Details
Author: Paula Young Lee ,
Dorothee Brantz ,
Kyri Claflin ,
Jared Day
Publisher: University of New Hampshire Press
Imprint: University of New Hampshire Press
Dimensions:
Width: 14.90cm
, Height: 3.00cm
, Length: 22.80cm
Weight: 0.612kg
ISBN: 9781584656982
ISBN 10: 1584656980
Pages: 320
Publication Date: 31 July 2008
Audience:
College/higher education
,
Postgraduate, Research & Scholarly
Format: Hardback
Publisher's Status: Active
Availability: Temporarily unavailable
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Reviews
One of the very few books we've seen on this subject. An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir. --Kitchen Arts & Letters
This book is a unique compilation of articles that chronicle the transition of the meat processing industry in the nineteenth century. The collection illustrates the change from individual, community-based butchering to a centralized, municipally controlled process. Readers who enjoyed the popular books of Michael Pollan, Erich Schlosser, or Peter Singer would be drawn to this. <i><b>The Social Science Journal</b></i>
The Social Science Journal
""An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir.""--Kitchen Arts Letters ""This collection presents a cross-cultural and cross-disciplinary exploration of the emergence of industrialized animal slaughter, a disturbing and evocative subject that also reveals a great deal about less-hidden aspects of modern societies.""--Harriet Ritvo, Arthur J. Conner Professor of History, MIT
-This book is a unique compilation of articles that chronicle the transition of the meat processing industry in the nineteenth century. The collection illustrates the change from individual, community-based butchering to a centralized, municipally controlled process. Readers who enjoyed the popular books of Michael Pollan, Erich Schlosser, or Peter Singer would be drawn to this.---The Social Science Journal
Author Information
PAULA YOUNG LEE teaches Art and Architectural History at Trinity University in San Antonio, Texas, and is the author of a number of scholarly articles.
