Description: 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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End Time: 2024-11-14T02:15:01.000Z
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ISBN: 9781584656982
Number of Pages: 320 Pages
Publication Name: Meat, Modernity, and the Rise of the Slaughterhouse
Language: English
Publisher: University of New Hampshire Press
Publication Year: 2008
Subject: Agriculture / Animal Husbandry, General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
Item Height: 1.2 in
Item Weight: 22.1 Oz
Type: Textbook
Subject Area: Technology & Engineering, Social Science, History
Author: Dorothee Brantz
Item Length: 9 in
Item Width: 5.9 in
Series: Becoming Modern: New Nineteenth-Century Studies
Format: Library Binding
