Meat, Modernity, And The Rise Of The Slaughterhouse - Young Lee, Paula

Meat, Modernity, And The Rise Of The Slaughterhouse

Paula Young Lee

Yayınevi: New Hampshire University Press

Yayın tarihi: 07/2008

ISBN: 9781584656982

Ciltli | İngilizce | 320 Sayfa | 15,75 x 22,61 x 3,05 cm.

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“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

“The centralized municipal slaughterhouse found in 19th century . . . was a modern invention. . . . This interdisciplinary collection of essays . . . focuses on the effects of establishing slaughterhouses, meat commodification, and hygienic-slaughter practices in France, Germany, Britain, the United States, and Mexico.”

University of Chicago Magazine

“The centralization of animal slaughter and meat processing and marketing was a common late nineteenth-century experience in many industrial societies. A sense of this experience’s geographical range is provided in this handsomely produced and illustrated volume, with essays in three parts: France and Germany; Britain; and the US and Mexico . . . For assembling this material . . . the book’s editor should be congratulated.”—The Economic History Review

“This book is a unique compilation of articles that chronicle the transition of the meat processing industry in the nineteenth century. The collection illustrates the change from individual, community-based butchering to a centralized, municipally controlled process. Readers who enjoyed the popular books of Michael Pollan, Erich Schlosser, or Peter Singer would be drawn to this.”—The Social Science Journal

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