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.