Meat, Modernity, and the Rise of the Slaughterhouse
Published by: University of New Hampshire Press
Series: Becoming Modern: New Nineteenth-Century Studies
320 Pages, 6.00 x 9.00 x 1.20 in
Other Retailers:
Edited by Paula Young Lee
Published by: University of New Hampshire Press
Series: Becoming Modern: New Nineteenth-Century Studies
320 Pages, 6.00 x 9.00 x 1.20 in
Other Retailers:
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.
"An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir."—Kitchen Arts & Letters
"This collection presents a cross-cultural and cross-disciplinary exploration of the emergence of industrialized animal slaughter, a disturbing and evocative subject that also reveals a great deal about less-hidden aspects of modern societies."—Harriet Ritvo, Arthur J. Conner Professor of History, MIT
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