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Changing Meat Cultures Food Practices, Global Capitalism, and the Consumption of Animals

Hansen Arve Lykke Syse, Karen
Heftet / 2023 / Engelsk

Produktdetaljer

ISBN
9781538164273
Publisert
2023-08-22
Utgiver
Vendor
Rowman & Littlefield
Vekt
358 gr
Høyde
230 mm
Bredde
152 mm
Dybde
17 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
224

Redaktør
Hansen Arve
Lykke Syse, Karen

Biographical note

Arve Hansen is a researcher at the Centre for Development and the Environment, University of Oslo, Norway. Karen Lykke Syse is an associate professor at the Centre for Development and the Environment, University of Oslo, Norway.

Changing Meat Cultures Food Practices, Global Capitalism, and the Consumption of Animals

Hansen Arve Lykke Syse, Karen
Heftet / 2023 / Engelsk
Hansen Arve Lykke Syse, Karen
Heftet / 2023 / Engelsk
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This collection explains changing meat cultures through studies of both everyday food practices and the political economy of industrialized animal husbandry. We do this through case studies from 'affluent' and 'developing' countries. These contributions will shed light on global food connections and show how global, industrialized food and fodder systems have changed the way we relate to animals, their meat, and what kind of animals’ meat we eat. In the past few years, controversies around meat have arisen around industrialization and globalization of meat production, often pivoting around health, environmental problems, and animal welfare issues. Although meat increasingly figures as a problem, most consumers’ knowledge of animal husbandry and meat is more absent than ever. How is meat produced today, and where? How do we consume meat, and how have our consumption habits changed? Why have these changes occurred, and what are the social and cultural consequences of these changes? This book takes the reader on a geographic, ethnographic and historical journey to rural and urban areas and arenas across the world, and tells a series of stories of the dramatic changes in meat consumption.
Les mer
Industrialization has made the meat supply chain quick, global and to all intents, invisible. But, as this searching collection points out, meat is a hugely contested foodstuff – for reasons of sustainability, health, animal welfare, ethics and climate change.
Les mer
Chapter 1: New Meat Engagements: Cultures, Geographies, EconomiesArve Hansen and Karen Lykke Syse Chapter 2: Ritual Loss Of Life And Loss Of Living Rituals: On Judicialization Of Slaughter And Denial Of Animal DeathKaren Lykke Syse and Kristian Bjørkdahl Chapter 3: New Geographies Of Global Meatification: The BRICS In The Industrial Meat ComplexArve Hansen, Jostein Jakobsen and Ulrikke Wethal Chapter 4: From Pastures To Feedlots, From Beef To Soybeans: Changing Meat Cultures In ArgentinaKristi Anne Stølen Chapter 5: Meating Demand in China: Changes in Chinese Meat Cultures Through TimeMarius Korsnes and Chen LiuChapter 6: ­­Eating A Capitalist Transformation: Economic Development, Culinary Hybridisation And Changing Meat Cultures In Vietnam Arve Hansen Chapter 7: Bovine Contradictions: The Politics Of (De)Meatification And Hindutva Hegemony In Neoliberal IndiaJostein Jakobsen and Kenneth Bo Nielsen Chapter 8: Reconnecting life and death in the British alternative halal meat movementHibba Mazhary Chapter 9: Meat We Don’t Greet: How ‘Sausages’ Can Free Pigs Or How Effacing Livestock Makes Room For EmancipationSophia EfstathiouChapter 10: What Happens When Cultured Meat Meets Meat Culture? (Un)Naturalness And (Un)Familiarity In The Meat Of Today And Tomorrow Johannes Volden and Ulrikke Wethal About the AuthorsIndex
Les mer
A groundbreaking contribution to current discussions in human-animal studies, Changing Meat Cultures advances understandings of the revolutionary transformations under way in the cultivation and satisfaction of humans' taste for flesh. Syse and Hansen lead an interdisciplinary team of contributors in investigations that range across Europe and key emerging economies, situating meat as at once an index of global consumerism as well as a significant contributor to the burden humanity places on the environment. Overall, the book makes a compelling case to understand meat in the present and its role in the future.
Les mer
9/29/22, Choice Reviews: This book was highlighted as a top community college title.Link: https://www.choice360.org/choice-pick/the-top-75-community-college-titles-september-2022-edition/

Relaterte produkter

This collection explains changing meat cultures through studies of both everyday food practices and the political economy of industrialized animal husbandry. We do this through case studies from 'affluent' and 'developing' countries. These contributions will shed light on global food connections and show how global, industrialized food and fodder systems have changed the way we relate to animals, their meat, and what kind of animals’ meat we eat. In the past few years, controversies around meat have arisen around industrialization and globalization of meat production, often pivoting around health, environmental problems, and animal welfare issues. Although meat increasingly figures as a problem, most consumers’ knowledge of animal husbandry and meat is more absent than ever. How is meat produced today, and where? How do we consume meat, and how have our consumption habits changed? Why have these changes occurred, and what are the social and cultural consequences of these changes? This book takes the reader on a geographic, ethnographic and historical journey to rural and urban areas and arenas across the world, and tells a series of stories of the dramatic changes in meat consumption.
Les mer
Industrialization has made the meat supply chain quick, global and to all intents, invisible. But, as this searching collection points out, meat is a hugely contested foodstuff – for reasons of sustainability, health, animal welfare, ethics and climate change.
Les mer
Chapter 1: New Meat Engagements: Cultures, Geographies, EconomiesArve Hansen and Karen Lykke Syse Chapter 2: Ritual Loss Of Life And Loss Of Living Rituals: On Judicialization Of Slaughter And Denial Of Animal DeathKaren Lykke Syse and Kristian Bjørkdahl Chapter 3: New Geographies Of Global Meatification: The BRICS In The Industrial Meat ComplexArve Hansen, Jostein Jakobsen and Ulrikke Wethal Chapter 4: From Pastures To Feedlots, From Beef To Soybeans: Changing Meat Cultures In ArgentinaKristi Anne Stølen Chapter 5: Meating Demand in China: Changes in Chinese Meat Cultures Through TimeMarius Korsnes and Chen LiuChapter 6: ­­Eating A Capitalist Transformation: Economic Development, Culinary Hybridisation And Changing Meat Cultures In Vietnam Arve Hansen Chapter 7: Bovine Contradictions: The Politics Of (De)Meatification And Hindutva Hegemony In Neoliberal IndiaJostein Jakobsen and Kenneth Bo Nielsen Chapter 8: Reconnecting life and death in the British alternative halal meat movementHibba Mazhary Chapter 9: Meat We Don’t Greet: How ‘Sausages’ Can Free Pigs Or How Effacing Livestock Makes Room For EmancipationSophia EfstathiouChapter 10: What Happens When Cultured Meat Meets Meat Culture? (Un)Naturalness And (Un)Familiarity In The Meat Of Today And Tomorrow Johannes Volden and Ulrikke Wethal About the AuthorsIndex
Les mer
A groundbreaking contribution to current discussions in human-animal studies, Changing Meat Cultures advances understandings of the revolutionary transformations under way in the cultivation and satisfaction of humans' taste for flesh. Syse and Hansen lead an interdisciplinary team of contributors in investigations that range across Europe and key emerging economies, situating meat as at once an index of global consumerism as well as a significant contributor to the burden humanity places on the environment. Overall, the book makes a compelling case to understand meat in the present and its role in the future.
Les mer
9/29/22, Choice Reviews: This book was highlighted as a top community college title.Link: https://www.choice360.org/choice-pick/the-top-75-community-college-titles-september-2022-edition/

Produktdetaljer

ISBN
9781538164273
Publisert
2023-08-22
Utgiver
Vendor
Rowman & Littlefield
Vekt
358 gr
Høyde
230 mm
Bredde
152 mm
Dybde
17 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
224

Redaktør
Hansen Arve
Lykke Syse, Karen

Biographical note

Arve Hansen is a researcher at the Centre for Development and the Environment, University of Oslo, Norway. Karen Lykke Syse is an associate professor at the Centre for Development and the Environment, University of Oslo, Norway.

Relaterte produkter