Publicado por Bloomsbury Natural History, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: AwesomeBooks, Wallingford, Reino Unido
Paperback. Condición: Very Good. The Ethical Carnivore This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .
Publicado por Bloomsbury Natural History, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Reuseabook, Gloucester, GLOS, Reino Unido
Paperback. Condición: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover.
Publicado por Bloomsbury Natural History, 2018
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: WeBuyBooks, Rossendale, LANCS, Reino Unido
Condición: LikeNew. Most items will be dispatched the same or the next working day.
Publicado por Bloomsbury Natural History 13/07/2017, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Bahamut Media, Reading, Reino Unido
Paperback. Condición: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.
Publicado por Bloomsbury Publishing Plc, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Better World Books Ltd, Dunfermline, Reino Unido
Condición: Good. Ships from the UK. Used book that is in clean, average condition without any missing pages.
Publicado por Bloomsbury Publishing Plc, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Better World Books Ltd, Dunfermline, Reino Unido
Condición: Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Publicado por Bloomsbury Natural History, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Greener Books, London, Reino Unido
Paperback. Condición: Used; Very Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.
Publicado por Bloomsbury Natural History, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Greener Books, London, Reino Unido
Paperback. Condición: Used; Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.
Publicado por Bloomsbury Natural History, 2018
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
Condición: Acceptable. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Publicado por Bloomsbury Natural History, 2018
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
Condición: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Publicado por Bloomsbury Natural History, 2018
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Paperback. Condición: Fine.
Publicado por Bloomsbury Natural History, 2018
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Books Unplugged, Amherst, NY, Estados Unidos de America
Condición: Good. Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within 0.57.
Publicado por Bloomsbury Publishing Plc, London, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Grand Eagle Retail, Wilmington, DE, Estados Unidos de America
Paperback. Condición: new. Paperback. Winner of 2 awards at the 2017 Guild of Food Writers Awards: Food Book Award and 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? We should all know exactly where our meat comes from. But what if you took this modern day maxim to its logical conclusion? What if you only ate animals you killed yourself? Fed up of friends claiming to care about the provenance of their food, Louise Gray decides to follow the argument to its logical extreme. Starting small, Louise shucks oysters and catches fish. Gradually she gets to know countrymen and women who teach her how to shoot pigeons and rabbits. As she begins to reconnect with nature and her own upbringing in the countryside, Louise starts to question modern attitudes to the meat we eat. How did we end up eating so much meat, with no idea how animals are raised and killed on our behalf? Louise begins to look into how our meat is processed, including the beef in burgers, cheap chicken, bacon and farmed fish. She researches halal slaughter and visits abattoirs to ask whether modern technology can make eating meat more humane. She goes on a pheasant shoot and onto a grouse moor and contemplates whether there is still a place for game shooting in modern Britain. And she delves into alternative food culture in the UK, sourcing roadkill and cooking herself a lovely bit of squirrel stir-fry. The biggest animal Louise kills is a red deer stag, a moment she describes in a chapter about taking responsibility, growing up and her relationship with her own father. Towards the end of her challenge, Louise explores alternative sources of protein, including insects, in vitro meat and plant-based proteins. She reflects on the impact of the growing global demand for meat and argues that all of us eating less meat should be a key part of fighting climate change. Louise's writing about nature, food and the environment is liberally dashed with humour and she gets to the heart of modern anxieties about where our me Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Publicado por Bloomsbury. London. 2017, 2018
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Coch-y-Bonddu Books Ltd, MACHYNLLETH, Reino Unido
Miembro de asociación: PBFA
Condición: new. ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (New, Paperback, 2017). (2016) 2017 paperback edition. 8vo paperback (128 x 197mm). Pp320. B/w vignette illustrations. Red card covers titled in yellow and white. Mint new copy. "We should all know exactly where our meat comes from. But what if you took this modern-day maxim to its logical conclusion? What if you only ate animals you killed yourself? Fed up of friends claiming to care about the provenance of their food, Louise Gray decides to follow the argument to its logical extreme. Starting small, Louise shucks oysters and catches fish. Gradually she gets to know countrymen and women who teach her how to shoot pigeons and rabbits. As she begins to reconnect with nature and her own upbringing in the countryside, Louise starts to question modern attitudes to the meat we eat. How did we end up eating so much meat, with no idea how animals are raised and killed on our behalf? Louise begins to look into how our meat is processed, including the beef in burgers, cheap chicken, bacon and farmed fish. She researches halal slaughter and visits abattoirs to ask whether modern technology can make eating meat more humane. She goes on a pheasant shoot and onto a grouse moor and contemplates whether there is still a place for game shooting in modern Britain. And she delves into alternative food culture in the UK, sourcing roadkill and cooking herself a lovely bit of squirrel stir-fry. The biggest animal Louise kills is a red deer stag, a moment she describes in a chapter about taking responsibility, growing up and her relationship with her own father. Towards the end of her challenge, Louise explores alternative sources of protein, including insects, in vitro meat and plant-based proteins. She reflects on the impact of the growing global demand for meat and argues that all of us eating less meat should be a key part of fighting climate change. Louise's writing about nature, food and the environment is liberally dashed with humour and she gets to the heart of modern anxieties about where our meat comes from, asking the most important question of all: is it possible to be an ethical carnivore?" PREVIOUS PRICE £9.99.
Publicado por Bloomsbury Natural History, 2018
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: booksXpress, Bayonne, NJ, Estados Unidos de America
Soft Cover. Condición: new.
Publicado por Bloomsbury Publishing PLC, United Kingdom, London, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Paperback. Condición: Good. 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? The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.
Publicado por Bloomsbury Publishing PLC, United Kingdom, London, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Paperback. Condición: Very Good. 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? The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Publicado por Bloomsbury Natural History, 2018
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Revaluation Books, Exeter, Reino Unido
Paperback. Condición: Brand New. reprint edition. 320 pages. 7.75x5.00x0.75 inches. In Stock.
Publicado por Bloomsbury Publishing PLC, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Condición: New. Num Pages: 320 pages, 18 black and white artworks. BIC Classification: JFCV; JFM; WBTB; WSXH. Category: (G) General (US: Trade). Dimension: 198 x 129. . . 2017. Reprint. Paperback. . . . .
Publicado por Bloomsbury Natural History, 2018
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Ria Christie Collections, Uxbridge, Reino Unido
Condición: New. In.
Publicado por Bloomsbury Publishing PLC, 2018
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: THE SAINT BOOKSTORE, Southport, Reino Unido
Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.
Publicado por Bloomsbury Natural History, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Monster Bookshop, Fleckney, Reino Unido
Paperback. Condición: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE.
Publicado por Bloomsbury Publishing PLC, 2018
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Kennys Bookstore, Olney, MD, Estados Unidos de America
Condición: New. Num Pages: 320 pages, 18 black and white artworks. BIC Classification: JFCV; JFM; WBTB; WSXH. Category: (G) General (US: Trade). Dimension: 198 x 129. . . 2017. Reprint. Paperback. . . . . Books ship from the US and Ireland.
Publicado por Bloomsbury Publishing Plc, London, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: AussieBookSeller, Truganina, VIC, Australia
Paperback. Condición: new. Paperback. Winner of 2 awards at the 2017 Guild of Food Writers Awards: Food Book Award and 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? We should all know exactly where our meat comes from. But what if you took this modern day maxim to its logical conclusion? What if you only ate animals you killed yourself? Fed up of friends claiming to care about the provenance of their food, Louise Gray decides to follow the argument to its logical extreme. Starting small, Louise shucks oysters and catches fish. Gradually she gets to know countrymen and women who teach her how to shoot pigeons and rabbits. As she begins to reconnect with nature and her own upbringing in the countryside, Louise starts to question modern attitudes to the meat we eat. How did we end up eating so much meat, with no idea how animals are raised and killed on our behalf? Louise begins to look into how our meat is processed, including the beef in burgers, cheap chicken, bacon and farmed fish. She researches halal slaughter and visits abattoirs to ask whether modern technology can make eating meat more humane. She goes on a pheasant shoot and onto a grouse moor and contemplates whether there is still a place for game shooting in modern Britain. And she delves into alternative food culture in the UK, sourcing roadkill and cooking herself a lovely bit of squirrel stir-fry. The biggest animal Louise kills is a red deer stag, a moment she describes in a chapter about taking responsibility, growing up and her relationship with her own father. Towards the end of her challenge, Louise explores alternative sources of protein, including insects, in vitro meat and plant-based proteins. She reflects on the impact of the growing global demand for meat and argues that all of us eating less meat should be a key part of fighting climate change. Louise's writing about nature, food and the environment is liberally dashed with humour and she gets to the heart of modern anxieties about where our me Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Publicado por Bloomsbury Publishing PLC Jul 2017, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Taschenbuch. Condición: Neu. Neuware - Winner of 2 awards at the 2017 Guild of Food Writers Awards: Food Book Award and Campaigning and Investigative Food Work AwardShortlisted for the 2017 Fortnum & Mason Food Book of the YearA BBC Radio 4 Food Programme Book of the Year 2016A Guardian Book of the Year 2016We 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.
Publicado por Bloomsbury Publishing Plc, London, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: CitiRetail, Stevenage, Reino Unido
Paperback. Condición: new. Paperback. Winner of 2 awards at the 2017 Guild of Food Writers Awards: Food Book Award and 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? We should all know exactly where our meat comes from. But what if you took this modern day maxim to its logical conclusion? What if you only ate animals you killed yourself? Fed up of friends claiming to care about the provenance of their food, Louise Gray decides to follow the argument to its logical extreme. Starting small, Louise shucks oysters and catches fish. Gradually she gets to know countrymen and women who teach her how to shoot pigeons and rabbits. As she begins to reconnect with nature and her own upbringing in the countryside, Louise starts to question modern attitudes to the meat we eat. How did we end up eating so much meat, with no idea how animals are raised and killed on our behalf? Louise begins to look into how our meat is processed, including the beef in burgers, cheap chicken, bacon and farmed fish. She researches halal slaughter and visits abattoirs to ask whether modern technology can make eating meat more humane. She goes on a pheasant shoot and onto a grouse moor and contemplates whether there is still a place for game shooting in modern Britain. And she delves into alternative food culture in the UK, sourcing roadkill and cooking herself a lovely bit of squirrel stir-fry. The biggest animal Louise kills is a red deer stag, a moment she describes in a chapter about taking responsibility, growing up and her relationship with her own father. Towards the end of her challenge, Louise explores alternative sources of protein, including insects, in vitro meat and plant-based proteins. She reflects on the impact of the growing global demand for meat and argues that all of us eating less meat should be a key part of fighting climate change. Louise's writing about nature, food and the environment is liberally dashed with humour and she gets to the heart of modern anxieties about where our me Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Publicado por Bloomsbury Natural History, 2018
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: Speedyhen, London, Reino Unido
Condición: NEW.
Publicado por Bloomsbury Specialist, 2017
ISBN 10: 1472933109 ISBN 13: 9781472933102
Librería: moluna, Greven, Alemania
Condición: New. By only eating animals she has killed herself for a year, Louise Gray explores our relationship with the animals we eat and how we might reconnect with the natural world through food.Winner of 2 awards at the 2017 Guild of Food Writers Awards: Food Book.