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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.
List of contents
Chapter 1: New Meat Engagements: Cultures, Geographies, Economies
Arve Hansen and Karen Lykke Syse
Chapter 2: Ritual Loss Of Life And Loss Of Living Rituals: On Judicialization Of Slaughter And Denial Of Animal Death
Karen Lykke Syse and Kristian Bjørkdahl
Chapter 3: New Geographies Of Global Meatification: The BRICS In The Industrial Meat Complex
Arve Hansen, Jostein Jakobsen and Ulrikke Wethal
Chapter 4: From Pastures To Feedlots, From Beef To Soybeans: Changing Meat Cultures In Argentina
Kristi Anne Stølen
Chapter 5: Meating Demand in China: Changes in Chinese Meat Cultures Through Time
Marius Korsnes and Chen Liu
Chapter 6: Eating A Capitalist Transformation: Economic Development, Culinary Hybridisation And Changing Meat Cultures In Vietnam
Arve Hansen
Chapter 7: Bovine Contradictions: The Politics Of (De)Meatification And Hindutva Hegemony In Neoliberal India
Jostein Jakobsen and Kenneth Bo Nielsen
Chapter 8: Reconnecting life and death in the British alternative halal meat movement
Hibba Mazhary
Chapter 9: Meat We Don't Greet: How 'Sausages' Can Free Pigs Or How Effacing Livestock Makes Room For Emancipation
Sophia Efstathiou
Chapter 10: What Happens When Cultured Meat Meets Meat Culture? (Un)Naturalness And (Un)Familiarity In The Meat Of Today And Tomorrow
Johannes Volden and Ulrikke Wethal
About the Authors
Index
About the author
Edited by Arve Hansen and Karen Lykke Syse
