Why do we find it necessary to slaughter living animals in order to enjoy their flesh? And why does this act offend our sensibilities, without necessarily making us into vegetarians? In her study of abattoirs in southwest France, Noélie Vialles brings to light a complex system of avoidances. Her analysis reveals that beyond the specific denial of the work of the abattoirs lies a whole system of symbolic representations of blood, human beings and animals, a symbolic code that determines the way in which we prepare domestic animals for the table.
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"...a truly fascinating piece of history and ethnography....This book is not for the faint of heart, but it is an excellent work on a subject which has much more to it than meets the eye." Richard Lobban, Anthrozoös
Language Notes
Text: English (translation)
Original Language: French --This text refers to an out of print or unavailable edition of this title.
Original Language: French --This text refers to an out of print or unavailable edition of this title.
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This review is from: Animal to Edible (Paperback)
French anthropologist Vialles takes us into the depths of the mystifying--and often horrifying--French abattoir's and shows us how our culture has constructed an industry that transforms an animal into meat. The mystery of the work is complicit in "creating" something completely divorced from the living being that has entered the abattoirs doors. This book is not only a knowing reading of how meat is produced, but a piece of Foucault-inspired intellectual history that speaks volumes about the kind of mentality required to keep our society the smooth and modern machine that it is.
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First Sentence:
The definition if abattoir that Emile Littre gave in the very first edition of his 'Dictionary of the French language' (1863-72) was reproduced without change in all subsequent editions from 1878 to 1961. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
industrial abattoirs, white offal, clean sector, small abattoirs, large bovines, dirty sector, calf line, slaughter line, job fragmentation, pig line, overhead track, small livestock Key Phrases - Capitalized Phrases (CAPs): (learn more)
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The definition if abattoir that Emile Littre gave in the very first edition of his 'Dictionary of the French language' (1863-72) was reproduced without change in all subsequent editions from 1878 to 1961. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
industrial abattoirs, white offal, clean sector, small abattoirs, large bovines, dirty sector, calf line, slaughter line, job fragmentation, pig line, overhead track, small livestock Key Phrases - Capitalized Phrases (CAPs): (learn more)
Van Gennep New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 5
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17
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cite this book:
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- Purity and Danger: An Analysis of Concepts of Pollution and Taboo (Routledge Classics) by Mary Douglas in Back Matter
- Notes of an Anatomist by F. Gonzalez-Crussi in Back Matter
- The Anthropologist's Cookbook by Jessica Kuper in Back Matter
- Man and the Natural World (Penguin Press History) by Keith Thomas in Back Matter
- New Directions in the Study of Language by Eric H. Lenneberg in Back Matter
- Masters of Death: The SS-Einsatzgruppen and the Invention of the Holocaust by Richard Rhodes in Back Matter (1), and Back Matter (2)
- Masters of Death: The SS-Einsatzgruppen and the Invention of the Holocaust by Richard Rhodes in Back Matter (1), and Back Matter (2)
- Killing Animals by The Animal Studies Group on page 139, and Back Matter
- The Sociology of Consumption: An Introduction by Peter Corrigan in Back Matter
- Food, the Body and the Self by Deborah Lupton in Back Matter
See all 17 books citing this book
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