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Meat, Modernity, and the Rise of the Slaughterhouse

Meat, Modernity, and the Rise of the Slaughterhouse

          
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About the Book

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.


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Product Details
  • ISBN-13: 9781584656982
  • Publisher: University of New Hampshire Press
  • Publisher Imprint: University of New Hampshire Press
  • Depth: 32
  • Language: English
  • Returnable: Y
  • Spine Width: 30 mm
  • Width: 152 mm
  • ISBN-10: 1584656980
  • Publisher Date: 01 Jul 2008
  • Binding: Hardback
  • Height: 229 mm
  • No of Pages: 320
  • Series Title: Becoming Modern: New Nineteenth-Century Studies
  • Weight: 627 gr


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