The Ethical Carnivore: My Year Killing to Eat - Tapa blanda

Críticas

A charming and eye-opening book (the Guardian)

The author more than earns her stripes... It's impossible not to admire her. (The Evening Standard)

This humane, adventurous and wonderfully illuminating exploration will entertain and challenge everyone, from carnivore to vegan. (Patrick Barkham)

Vivid, visceral and honest. Gray observes without ever being detached, and that's a rare talent. (Ella Risbridger)

Compellingly readable, wise and kind. There's plenty of serious reflection too, all the more arresting for Gray's lightness of touch. (Charles Foster)

A thorough, engaging, sometimes shocking account of where our meat comes from. It is also, importantly, a book about caring. (Malachy Tallack Caught by the River)

Sensitive and powerful. (Prospect)

Well paced, well researched and politically even-handed. (Country Life)

Louise Gray is a micromaster. (The Scotsman)

The book has charm and style... The accounts of hunting trips with her father contain some vivid and quite moving nature writing. (the Guardian)

Reseña del editor

Winner of two 2017 Guild of Food Writers Awards: best Food Book Award and the Campaigning and Investigative Food Work Award

Shortlisted for the 2017 Fortnum & Mason Food Book of the Year

A BBC Radio 4 Food Programme Book of the Year 2016

A Guardian Book of the Year 2016

We should all know exactly where our meat comes from. But what if you took this modern-day maxim to its logical conclusion and only ate animals you killed yourself?
Louise Gray decides to be an ethical carnivore and learn to stalk, shoot and fish. Starting small, Louise shucks oysters and catches a trout. As she begins to reconnect with nature, she befriends countrymen and women who can teach her to shoot pigeons, rabbits and red deer.
Louise begins to look into how meat is processed, including the beef in our burgers, cheap chicken, supermarket bacon and farmed fish. She investigates halal slaughter and visits abattoirs to ask whether new technology can make eating meat more humane.
Delving into alternative food cultures, Louise finds herself sourcing roadkill and cooking a squirrel stir-fry, and she explores eating other sources of protein like in vitro meat, insects and plant-based options.
With the global demand for meat growing, Louise argues that eating less meat should be an essential part of fighting climate change for all of us. Her writing on nature, food and the environment is full of humour, while never shying from the hard facts. Louise gets to the heart of modern anxieties about where our meat comes from, asking an important question for our time - is it possible to be an ethical carnivore?