- Hardcover: 352 pages
- Publisher: Penguin Press (July 24, 2018)
- Language: English
- ISBN-10: 1101980079
- ISBN-13: 978-1101980071
- Product Dimensions: 6.4 x 1.2 x 9.3 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
- Average Customer Review: 16 customer reviews
- Amazon Best Sellers Rank: #69,796 in Books (See Top 100 in Books)
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Killing It: An Education Hardcover – July 24, 2018
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“Killing It: An Education (Penguin Press) is as unflinching as one might imagine a book with that title to be, but it’s also humanizing and thoughtful—with the butchery comes a journey of self-realization applicable far beyond the realm of animals or food.” — Vanity Fair
“A skilled storyteller . . . Davis takes the essential need to eat and compels us to examine how, why and what we consume, without preaching or judging.” — Minneapolis Star Tribune
“Killing It is both a sensual and sensitive ode to the necessity of lifelong learning and a deep look into the painstaking work of turning animals into "farm to table" food that is simultaneously highly prized and depressingly devalued in U.S. culture." — Salon
“With grace and power, first-time author Davis tells of how she traded a keyboard for a cleaver…. Her powerful writing and gift for vivid description allow readers to feel as if they, too, are embarking on a life-changing journey.” — Publishers Weekly
“Finding beauty and moral high ground in the abattoir ….The making of a young female entrepreneur rendered in unvarnished detail.” — Kirkus
“Davis writes with the precision and pacing of a former editor, but one who has gained experience that extends well beyond Manhattan skyscrapers."
About the Author
Camas Davis is a former editor and writer for magazines including Saveur and National Geographic Adventure. In 2009, she traveled to southwest France to study whole animal butchery and charcuterie and subsequently founded the Portland Meat Collective, a transparent, hands-on meat school that has become a local and national resource for meat education and reform. In 2014, Camas launched the Good Meat Project, a nonprofit dedicated to inspiring responsible meat production and consumption through experiential education across the country. Camas and the Portland Meat Collective have been covered in media outlets such as the New York Times Magazine, Martha Stewart Living, Food & Wine, Bon Appetit, and Cooking Light.
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That said, she and I have led fairly parallel lives in many areas. I spend 21 years working for a New York publisher on similar subjects and know all too well how art departments censor photos for the urban squeamish and their don't tell them too much about where their meat comes from views. Rather than France, I put my time in Asian wet markets and cooking schools. Not a place for vegans or meat eaters that think they are above the basic process that produces their meals. The book really gets interesting when the "meat is murder" fascists of Portland declare war on her. Most of these people should mind their own business, then they won't be minding hers. An interesting read and I may be looking into the French program she attended.
In our hyper-partisan times, with so many angry people, certain of their beliefs/opinions, and willing to tell everyone else what they should think, eat, and do with their bodies, it took courage to write this thoughtful and well written memoir. This is an excellent read for those who are interested in making informed choices about what they eat.