Animal welfare
Anthropocene
Category=JBCC4
Category=JHMC
Climate Change
Cultured Meat
eq_bestseller
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
Ethics
Food chain
food studies
In-vitro meat
Lab-grown meat
Product details
- ISBN 9781538142653
- Weight: 517g
- Dimensions: 162 x 237mm
- Publication Date: 06 Dec 2021
- Publisher: Bloomsbury Publishing Plc
- Publication City/Country: US
- Product Form: Hardback
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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.
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.
