{"product_id":"animal-to-edible-paperback-9780521466721","title":"Animal to Edible (Paperback) 9780521466721","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eAnimal to Edible\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAn anthropological study of the abattoirs of south-west France.\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eNoilie Vialles (Author), J. A. Underwood (Translated by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780521466721, Cambridge University Press\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 16 June 1994\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e160 pages, 45 b\/w illus.  4 maps  4 tables\u003cbr\u003e22.6 x 15.2 x 1 cm, 0.251 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\"...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\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eWhy 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? We no longer tolerate sacrifices, public butchering during festivals, butchers operating openly in the middle of our cities. Today, animals are killed in invisible abattoirs, set a good distance from our normal activities. This recent separation between the slaughter-house and the butcher's establishment is somehow essential to the modern meat diet. In her study of abattoirs in south-west 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePreface\u003cbr\u003e Introduction\u003cbr\u003e 1. A place that is no-place\u003cbr\u003e 2. Flaying the animal: the disjunctions involved\u003cbr\u003e 3. Flaying the animal: the patient metamorphosis\u003cbr\u003e 4. The shedding of blood\u003cbr\u003e 5. Men and animals\u003cbr\u003e Conclusion.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Social \u0026amp; cultural anthropology, ethnography [\u003ca title=\"See our other books on Social \u0026amp; cultural anthropology, ethnography\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Social%20\u0026amp;%20cultural%20anthropology,%20ethnography%20%5BJHMC%5D%22\"\u003eJHMC\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Cambridge University Press","offers":[{"title":"Default Title","offer_id":46000996286744,"sku":"9780521466721","price":19.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780521466721_1e27ac7d-7f56-4099-b8d8-f60960ab751a.gif?v=1691382587","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/animal-to-edible-paperback-9780521466721","provider":"Freshly Printed Books","version":"1.0","type":"link"}