Meat Culture. Este artículo no está disponible.Meat Culture

The analysis of meat and its place in Western culture has been central to Human-Animal Studies as a field. It is even more urgent now as global meat and dairy production are projected to rise dramatically by 2050. While the term ‘carnism’ denotes the invisible belief system (or ideology) that naturalizes and normalizes meat consumption, in this volume we focus on ‘meat culture’, which refers to all the tangible and practical forms through which carnist ideology is expressed and lived. Featuring new work from leading Australasian, European and North American scholars, Meat Culture, edited by Annie Potts, interrogates the representations and discourses, practices and behaviours, diets and tastes that generate shared beliefs about, perspectives on and experiences of meat in the 21st century.

Annie Potts is associate professor and co-director of the New Zealand Centre for Human-Animal Studies, Canterbury University. She is the author of Chicken (Reaktion, 2012), and co-author of A New Zealand Book of Beasts (AUP, 2013) and Animals in Emergencies (CUP, 2014).