Meat, Modernism, and the Rise of the Slaughterhouse - Couverture rigide

Couverture rigide

ISBN 10 : 1584656980 ISBN 13 : 9781584656982

Editeur : University of New Hampshire Press, 2008

Synopsis

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.

A propos du livre

À propos de l'auteur

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.

Détails de l'édition

• Éditeur: University of New Hampshire Press
• Date d'édition: 2008
• Langue: anglais
• ISBN 10: 1584656980
• ISBN 13: 9781584656982
• Reliure: Relié
• Nombre de pages: 320
• Éditeur: Lee Paula Young
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible