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
Arve Hansen is a researcher at the Centre for Development and the Environment, University of Oslo, Norway. Karen Lykke Syse is an associate professor at the Centre for Development and the Environment, University of Oslo, Norway.
A groundbreaking contribution to current discussions in
human-animal studies, Changing Meat Cultures advances
understandings of the revolutionary transformations under way in
the cultivation and satisfaction of humans' taste for flesh. Syse
and Hansen lead an interdisciplinary team of contributors in
investigations that range across Europe and key emerging economies,
situating meat as at once an index of global consumerism as well as
a significant contributor to the burden humanity places on the
environment. Overall, the book makes a compelling case to
understand meat in the present and its role in the future.
In this volume, ten articles supply a coherent narrative about
changing global markets related to meat production and consumption,
transformations and conflicts of cultures through practices such as
ritual slaughter, and possible future directions that industrial
meat production can take, including lab-grown meat and plant-based
meat alternatives. The text presents topics such as the
"meatification" of China, India, and Brazil along with Russia and
South Africa, comprising the BRICS economic framework and more;
comparisons between standards of halal and kosher ritual slaughter
versus humane secular slaughter; and case studies situated in
Argentina and Vietnam. Philosophical discussions about ethical
consumerism, erasure of the animal in meat products, cruelty, and
disgust are also explored. Anthropology and geography primarily
inform the works collected in this volume, with historical,
ethical, and scientific contexts included. Some articles report on
fieldwork data from on-site research in several countries... Some
background in cultural studies, geography, or animal studies will
be helpful for readers but is not required. This text will be an
effective source of case studies for courses in related academic
disciplines. Recommended. Upper-division undergraduates. Graduate
students and faculty.
Rising meat consumption on a world scale bears heavily on a range
of urgent problems. This important collection considersthe
structural dimensions of dietary change, including the
industrialization of livestock production, while also emphasizing
the need to understand how animal flesh has been prized within
diverse cultures and culinary traditions, and the different ways
that attitudes and practices surrounding meat are changing. The net
result is a complex picture of meatification as a global trajectory
with highly variegated features, which offers many valuable
insights for those working to contest it.
This book goes right to the heart of the most wicked issue in
addressing climate change - getting people to change their
consumption habits. The authors' global reach shows us how this
common problem has deeply diverse roots in local cultures,
economies and cuisines.
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