Meat, Modernism, and the Rise of the Slaughterhouse - Rilegato

Rilegato

ISBN 10: 1584656980 ISBN 13: 9781584656982

Casa editrice: Univ of New Hampshire, 2008

Riassunto

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.

Su questo libro

Informazioni sugli autori

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.

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.

Dettagli dell'edizione

• Editore: Univ of New Hampshire
• Data di pubblicazione: 2008
• Lingua: Inglese
• ISBN 10: 1584656980
• ISBN 13: 9781584656982
• Rilegatura: Copertina rigida
• Numero di pagine: 308
• Redattore: Lee Paula Young
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile