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Author : Annie Potts
Publisher : BRILL
Page : 308 pages
File Size : 53,7 Mb
Release : 2016-11-21
Category : Philosophy
ISBN : 9789004325852
The analysis of meat and its place in Western culture has been central to Human-Animal Studies as a field. Meat Culture brings into focus urgent critiques of hegemonic ‘meat culture’, animal farming and the wider animal industrial complex.
Author : Antonio Silvestro
Publisher : Antonio Silvestro
Page : 16 pages
File Size : 44,9 Mb
Release : 2021-01-22
Category : Cooking
ISBN : 8210379456XXX
The introduced document acts for sharing ‘Orion’, the innovative protocol, for making flesh in vitro from various organisms such as chicken (Gallus gallus), quail (Coturnix coturnix), cow (Bos taurus), horse (Equus caballus), deer (Cervus elaphus), sheep (Ovis aries), goat (Capra hircus), chicken (Gallus gallus), golden fish (Carassius auratus), shrimp, crab, lobster (Decapoda spp.) and even human (Homo sapiens) and (Homo atm), resonating within the bright constellation of the hunter of the moon Artemins that let you align all the vertebras while invoking it through your bone marrow.
Author : Benjamin Aldes Wurgaft
Publisher : Univ of California Press
Page : 262 pages
File Size : 46,7 Mb
Release : 2020-10-13
Category : Cooking
ISBN : 9780520379008
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.
Author : Arve Hansen,Karen Lykke Syse
Publisher : Rowman & Littlefield
Page : 225 pages
File Size : 50,7 Mb
Release : 2021-12-06
Category : Social Science
ISBN : 9781538142660
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.
Author : Harvey Neo,Jody Emel
Publisher : Taylor & Francis
Page : 178 pages
File Size : 50,9 Mb
Release : 2017-03-16
Category : Social Science
ISBN : 9781317129196
With the ever rising demand for meat around the world, the production of meat has changed dramatically in the past few decades. What has brought about the increasing popularity and attendant normalization of factory farms across many parts of the world? What are some of the ways to resist such broad convergences in meat production and how successful are they? This book locates the answers to these questions at the intersection between the culture, science and political economy of meat production and consumption. It details how and why techniques of production have spread across the world, albeit in a spatially uneven way. It argues that the modern meat production and consumption sphere is the outcome of a complex matrix of cultural politics, economics and technological faith. Drawing from examples across the world (including America, Europe and Asia), the tensions and repercussions of meat production and consumption are also analyzed. From a geographical perspective, food animals have been given considerably less attention compared to wild animals or pets. This book, framed conceptually by critical animal studies, governmentality and commodification, is a theoretically driven and empirically rich study that advances the study of food animals in geography as well as in the wider social sciences.
Author : H. J. Swatland
Publisher : Unknown
Page : 0 pages
File Size : 52,6 Mb
Release : 2014-11-07
Category : Meat
ISBN : 0955501199
Aimed at meat aficionados and animal scientists, this book represents a celebration of meat as a dietary staple and a part of human culture. It is both an informative exploration of where meat sits in human history/culture and a technical guide to understanding the foodstuff better. The book begins with a compelling argument for why it is appropriate for humans to eat meat, the constancy of meat as a food resource throughout human history, and the advancement from a hunting-based activity to a planned farming system. It then moves onto practical topics, providing a fascinating insight into the physical properties of meat, including meat cuts, palatability, cooking processes, processed meats, quality evaluation, and meat related terminology. The content is focused upon red meats, and meats which are commonly consumed in developed countries. [Subject: Food Production, Animal Science]
Author : Carrick Devine,M. Dikeman
Publisher : Elsevier
Page : 1697 pages
File Size : 47,5 Mb
Release : 2014-07-22
Category : Technology & Engineering
ISBN : 9780123847348
The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
Author : Amanda Little
Publisher : Harmony
Page : 354 pages
File Size : 49,8 Mb
Release : 2019
Category : Business & Economics
ISBN : 9780804189033
"In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change"--
Author : Seán McCorry,John Miller
Publisher : Springer Nature
Page : 257 pages
File Size : 53,6 Mb
Release : 2019-10-29
Category : Literary Criticism
ISBN : 9783030269173
This collection of essays centers on literary representations of meat-eating, bringing aesthetic questions into dialogue with more established research on the ethics and politics of meat. From the decline of traditional animal husbandry to the emergence of intensive agriculture and the biotechnological innovation of in vitro meat, the last hundred years have seen dramatic changes in meat production. Meat consumption has risen substantially, inciting the emergence of new forms of political subjectivity, such as the radical rejection of meat production in veganism. Featuring essays on both canonical and lesser-known authors, Literature and Meat Since 1900 illustrates the ways in which our meat regime is shaped, reproduced and challenged as much by cultural and imaginative factors as by political contestation and moral reasoning.
Author : Fidel Toldrá
Publisher : Springer Science & Business Media
Page : 495 pages
File Size : 53,9 Mb
Release : 2008-09-03
Category : Technology & Engineering
ISBN : 9780387793825
Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.
Author : Arve Hansen,Karen Lykke Syse
Publisher : Rowman & Littlefield Publishers
Page : 0 pages
File Size : 43,8 Mb
Release : 2023-09-15
Category : Electronic
ISBN : 1538164272
Industrialization has made the meat supply chain quick, global and to all intents, invisible. But, as this searching collection points out, meat is a hugely contested foodstuff - for reasons of sustainability, health, animal welfare, ethics and climate change.
Author : Paul Shapiro
Publisher : Simon and Schuster
Page : 272 pages
File Size : 53,5 Mb
Release : 2018-01-02
Category : Technology & Engineering
ISBN : 9781501189104
Paul Shapiro gives you a “captivating” (John Mackey, former CEO of Whole Foods Market) front-row seat for the race to create and commercialize cleaner, safer, sustainable meat—real meat—without the animals. Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species’ desire for meat. But with a growing global population and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves. But what if we could have our meat and eat it, too? The next great scientific revolution is underway—“a future where the cellular agricultural revolution helps lower rates of foodborne illness, greatly improves environmental sustainability, and allows us to continue to enjoy the food we love” (Kathleen Sebelius, former US Secretary of Health and Human Services). Enter clean meat—real, actual meat grown (or brewed!) from animal cells—as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Whereas our ancestors domesticated wild animals into livestock, today we’re beginning to domesticate their cells, leaving the animals out of the equation. From one single cell of a cow, you could feed an entire village. And “in this important book that could just save your life” (Michael Greger, MD, author of How Not to Die), the story of this coming second domestication is anything but tame.
Author : Declan Troy,Ciara McDonnell,Laura Hinds,Joseph Kerry
Publisher : BRILL
Page : 1014 pages
File Size : 52,9 Mb
Release : 2023-09-04
Category : Technology & Engineering
ISBN : 9789086868605
This book contains over 400 offered papers which were presented at the 63rd International Congress of Meat Science and Technology, held in Cork, Ireland, from 13-18 August, 2017. Under the theme of nurturing locally, growing globally, areas covered in the congress included meat sustainability and the role of the of meat science in a challenging global environment, genetics and genomics, the science of meat quality, technological demands in meat processing from an Asian perspective, international best practice in animal welfare, scientific advances underpinning meat safety, emerging technologies in meat processing, meat science and impact, consumer aspects, meat biochemistry, advancements in meat packaging and the congress ended with a session on meat and health, with focus on sustaining healthy protein sources. This year also included a session dedicated to addressing specific hot topics of importance to the industry and meat scientists. These proceedings reflect the truly global nature of meat research and provide an insight into current research issues for the industry.
Author : Christian Bonah,David Cantor,Mathias Dörries
Publisher : Routledge
Page : 272 pages
File Size : 41,8 Mb
Release : 2015-10-06
Category : Medical
ISBN : 9781317323204
This collection of essays explores some of the complex relations between meat and health in the twentieth century. It highlights a complicated array of contradictory attitudes towards meat and human health. They show how meat came to be regarded as a central part of a modern healthy diet and trace critiques of meat-eating and the meat industry.
Author : Hendrik Haase,Robert Klanten,Sven Ehmann
Publisher : Gestalten Verlag
Page : 256 pages
File Size : 41,8 Mb
Release : 2015-05-27
Category : Electronic
ISBN : 3899555961
This book is about fine charcuterie made with passion and respect. Combining quality with consciousness, young butchers are rediscovering pates, sausages, and cold cuts. Crafted Meat provides an overview of today's new meat culture with must-know information, delicious recipes, and expert tips."