Journal Food & History , vol. 3.2

Food & History - 3.2 (2005)

The Slaughterhouse and the City

Paula Lee (ed)

  • Pages: 296 p.
  • Size:170 x 240 mm
  • Language(s):English, French
  • Publication Year:2006

  • € 57,00 EXCL. VAT RETAIL PRICE
  • ISBN: 978-2-503-51784-1
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    Summary

     

    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.