From Body Fuel to Universal Poison Cultural History of Meat: 1900-The Present /

• Main Author: Buscemi, Francesco (Author, http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Edition: 1st ed. 2018.
• Series: Numanities - Arts and Humanities in Progress, 5
• Subjects: Cultural studies.; Sustainable development.; Ethics.; Nature conservation.; Quality of life.; Cultural Studies.; Sustainable Development.; Nature Conservation.; Quality of Life Research.

This book explores our changing relationship with meat as food. Half storytelling and half historic work, it analyzes the way in which humans have dealt with the idea of eating animals in the Western world, from 1900 to the present.   The story part of the book follows the rise and fall of meat, and...