Ethical Carnivore

4.16 (204 ratings by Goodreads)
Regular price €15.99
Regular price €21.99 Sale Sale price €15.99
A01=Louise Gray
Age Group_Uncategorized
Age Group_Uncategorized
Author_Louise Gray
automatic-update
carnivore
Category1=Non-Fiction
Category=JBCC4
Category=JBFV
Category=JFCV
Category=JFM
Category=SVH
Category=WSXH
cheap meat
climate change
COP=United Kingdom
eating practices
eq_isMigrated=2
eq_non-fiction
eq_society-politics
eq_sports-fitness
ethical food
factory farming
Farmageddon
farming
food industry
food production
food writing
Hugh Fearnley-Whittingstall
killing to eat
Language_English
livestock
meat
meat alternatives
mega farming
nature writing
organic food
PA=POD
Price_€10 to €20
PS=Active
River Cottage
softlaunch

Product details

  • ISBN 9781472933102
  • Weight: 230g
  • Dimensions: 129 x 198mm
  • Publication Date: 13 Jul 2017
  • Publisher: Bloomsbury Publishing PLC
  • Publication City/Country: GB
  • Product Form: Paperback
  • Language: English
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WINNER OF TWO 2017 GUILD OF FOOD WRITERS AWARDS: BEST FOOD BOOK AWARD AND THE CAMPAIGNING AND INVESTIGATIVE FOOD WORK AWARD

SHORTLISTED FOR THE 2017 FORTNUM & MASON FOOD BOOK OF THE YEAR


A BBC RADIO 4 FOOD PROGRAMME BOOK OF THE YEAR 2016

A GUARDIAN BOOK OF THE YEAR 2016

We should all know exactly where our meat comes from. But what if you took this modern-day maxim to its logical conclusion and only ate animals you killed yourself?

Louise Gray decides to be an ethical carnivore and learn to stalk, shoot and fish. Starting small, Louise shucks oysters and catches a trout. As she begins to reconnect with nature, she befriends countrymen and women who can teach her to shoot pigeons, rabbits and red deer.

Louise begins to look into how meat is processed, including the beef in our burgers, cheap chicken, supermarket bacon and farmed fish. She investigates halal slaughter and visits abattoirs to ask whether new technology can make eating meat more humane.

Delving into alternative food cultures, Louise finds herself sourcing roadkill and cooking a squirrel stir-fry, and she explores eating other sources of protein like in vitro meat, insects and plant-based options. With the global demand for meat growing, Louise argues that eating less meat should be an essential part of fighting climate change for all of us.

Her writing on nature, food and the environment is full of humour, while never shying from the hard facts. Louise gets to the heart of modern anxieties about where our meat comes from, asking an important question for our time – is it possible to be an ethical carnivore?

Louise Gray is a freelance writer based in Scotland. She trained with The Press Association and was a staff writer for The Scotsman. From 2008 to 2013 she was Environment Correspondent for The Daily Telegraph. Louise specialises in writing about food, farming and climate change. In recent years she has written for The Sunday Times, Scottish Field, the Guardian and The Spectator, among others. She has also appeared on BBC television and radio.

Louise is passionate about environmental issues, increasingly focusing on how individuals can make a difference through the choices they make, such as the food we eat. The Ethical Carnivore is her first book.

@loubgray / louisebgray.com