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Food & History (FOOD 3.2)

Food & History - 3.2 (2005)
The Slaughterhouse and the City

P. Lee (ed.)
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296 p., 170 x 240 mm, 2006
ISBN: 978-2-503-51784-1
Languages: English, French
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Retail price: EUR 57,00 excl. tax
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Online content: http://www.brepolsonline.net/toc/food/3/2

 

Introduction P. Y. LEE, The Slaughterhouse and the City

 I. SPACES: SLAUGHTER IN THE CITY

C. OTTER, Civilizing Slaughter: The Development of the British Public Abattoir, 1850-1910.

K. CLAFLIN, La Villette, la viande – « Enseigne et marchandise » (1869-1914).

J. DAY, Butchers, Tanners, and Tallow Chandlers : The Geography of Slaughtering in Early Nineteenth-Century New York City.

 II. ECONOMIES: MARKETING MEAT

S. WATTS, “Liberty, Equality, and the Public Good: Parisian Butchers and their Rights to the Marketplace during the French Revolution”.

J. M. PILCHER, Abattoir or Packinghouse? A Bloody Industrial Dilemma in Mexico City, c. 1890.

I. MACLAUGHLAN, Coup de Grâce : Humane Cattle Slaughter in Nineteenth Century Britain.

 III. BODIES: OF FLESH AND FOOD

J. DAVIS, Consuming Faith : Religious Dietary Law and the Market for Meat in Eighteenth-Century Paris.

D. BRANTZ, “Animal Bodies, Human Health, and the Reform of Slaughterhouses in Nineteenth-Century Berlin”.

 IV. VISCERA: EXCESS AND EXCHANGES

L. JOHNSON, “Slaughtering” Equality ? Rendering the Animal and E-racing the Human in the Slaughterhouse Cases.

P. Y. LEE, Hide, Seek, Slaughter, Meat: The Slaugterhouse as Site.

           

Interest Classification:
Medieval & Renaissance History (c.400-1500)
Medieval European history (400-1500) : main subdisciplines
Social & economic history

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