About this product

Product Identifiers

PublisherUniversity of New Hampshire Press

ISBN-101584656980

ISBN-139781584656982

eBay Product ID (ePID)64256476

Product Key Features

Number of Pages320 Pages

LanguageEnglish

Publication NameMeat, Modernity, and the Rise of the Slaughterhouse

Publication Year2008

SubjectAgriculture / Animal Husbandry, General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)

TypeTextbook

Subject AreaTechnology & Engineering, Social Science, History

AuthorPaula Young Lee

SeriesBecoming Modern: New Nineteenth-Century Studies

FormatLibrary Binding

Dimensions

Item Height1.2 in

Item Weight22.1 Oz

Item Length9 in

Item Width6 in

Additional Product Features

Intended AudienceScholarly & Professional

LCCN2008-010980

Dewey Edition22

Reviews"One of the very few books we've seen on this subject. 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." \R--Kitchen Arts & Letters, "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."ÑThe Social Science Journal, "One of the very few books we've seen on this subject. 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 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." ÑUniversity of Chicago Magazine, "One of the very few books we've seen on this subject. 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." ÑKitchen Arts & Letters, "One of the very few books we've seen on this subject. 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 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." ÑThe 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, "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, "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, "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, 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., "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\R, "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, "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, "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, "One of the very few books we've seen on this subject. 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, "One of the very few books we've seen on this subject. 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., "One of the very few books we've seen on this subject. 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 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, "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, One of the very few books we've seen on this subject. 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., "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, 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., 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., 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.

IllustratedYes

Dewey Decimal664/.902909

Table Of ContentLists of Illustrations and Tables Introduction: Housing Slaughter - Paula Young Lee France and GermanyThe Grand Boucherie, the "Right" to Meat, and the Growth of Paris - Sydney Watts La Villette: City of Blood (1867-1914) Siting the Slaughterhouse: From Shed to Factory - Paula Young Lee Animal Bodies, Human Health, and the Reform of Slaughterhouses in Nineteenth-Century Britain - Dorothee Brantz BritainCivilizing Slaughter: The Development of the British Public Abattoi, 1850-1910 - Chris Otter Humanitarian Reform, Slaughter Technology, and Butcher Resistance in Nineteenth-Century Britain - Ian MacLachlan Filth and Profit, Disease and Health: Public and Private Impediments to Slaughterhouse Reform in Victorian Britain - Richard Perren United States and MexicoChicago: Slaughterhouse to the World - Dominic A. Pacyga The Politics of Meat Shopping in Antebellum New York City - Roger Horowitz Butchers, Tanners, and Tallow Chandlers: The Geography of Slaughtering in Early-Nineteenth-Century New York City - Jared D. Kay* To "Admit All Cattle without Distinction": Reconstructing Slaughter in the ^Slaughterhouse Cases" and the New Orleans Crescent City Slaughterhouse - Lindgren Johnson Abattoir or Packinghouse? A Bloody Industrial Dilemma in Mexico City, c.1890 - Jeffrey M. Pilcher Conclusion: Why Look at Slaughterhouses? - Paula Young Lee Notes List of Contributors Index

SynopsisA collection of essays, which examine the cultural significance of the slaughterhouse and its impact on modernity. It looks at the rise of the slaughterhouse in nineteenth-century Europe and the Americas., 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.

LC Classification NumberTS1963.M385 2008