Overview
This book charts the growth and structure of the retail sale of meat, from a hawker simply upending a barrel by the roadside to the modern supermarket in the context of the changing social climate. The story is not solely confined to statistics or even great events, but just as importantly the employees and customers, essential to their success. From Archbishops, apprentices, class, crime,inventors, insolvency, Royalty and rationing to the great names in meat retailing and beyond. A time when the meat consumption in these islands out stripped the world and the meat industry was only second in importance to the great railways - all is explored. The findings, all interwoven with an enormous amount of detail, allowing the inquisitive and knowledgeable reader alike an enjoyable meander on a journey of discovery revealing much that is still pertinent today.
Full Product Details
Author: Desmond Whyman
Publisher: 5M Books Ltd
Imprint: Nottingham University Press
Dimensions:
Width: 24.60cm
, Height: 1.30cm
, Length: 18.90cm
Weight: 0.444kg
ISBN: 9781907284731
ISBN 10: 1907284737
Pages: 244
Publication Date: 01 January 2010
Audience:
General/trade
,
General
Format: Paperback
Publisher's Status: Active
Availability: In Print
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Reviews
"""In an updated version of a history of the meat trade in Camden, retired butcher Des Whyman tells the story of the development of butchery, producing a valuable social history that charts the changing shopping and eating habits of people in Camden."" --www.islingtontribune.com (January 20, 2011)"
In an updated version of a history of the meat trade in Camden, retired butcher Des Whyman tells the story of the development of butchery, producing a valuable social history that charts the changing shopping and eating habits of people in Camden. --www.islingtontribune.com (January 20, 2011)
Author Information
Desmond Charles Whyman was born and educated in west Kentish Town, London. With a few exceptions he has spent his entire career in the meat trade, commencing as shop boy, progressing to manager and eventually proprietor of a retail butcher's shop. He studied as a full time student at Smithfield College before returning to hold the position of meat technologist at the college. He is a Graduate Member of the Institute of Meat and for the past seventeen years he has been engaged on research and recording the history of the meat trade. Other works include talks on the history of the frozen meat trade, the history of the meat trade together with various written articles including the official periodical of the Worshipful Company of Butchers.
