Changing Meat Cultures: Food Practices, Global Capitalism, and the Consumption of Animals

This collection explores how global, industrialized food and fodder systems have changed our relationship with animals, their meat, and the types of animals we consume, through case studies from affluent and developing countries. It examines the production, consumption, and social and cultural consequences of these changes.

Format: Paperback / softback
Length: 224 pages
Publication date: 15 September 2023
Publisher: Rowman & Littlefield

This collection delves into the intricate interplay between everyday food practices and the political economy of industrialized animal husbandry, shedding light on the transformative effects of global food connections on our relationship with animals, their meat, and the types of animals we consume. Through a series of case studies from both affluent and developing countries, this book aims to unravel the complex web of global food systems and their impact on our understanding of animals, their meat, and our dietary choices.

In recent years, the controversies surrounding meat have intensified due to the industrialization and globalization of meat production, often revolving around health, environmental concerns, and animal welfare issues. While meat has become a pressing concern, many consumers lack a comprehensive understanding of animal husbandry and meat consumption. How is meat produced today, and where? How have our consumption habits changed over time? Why have these changes occurred, and what are the social and cultural implications of these shifts?

This book takes the reader on a captivating geographic, ethnographic, and historical journey, exploring rural and urban areas and arenas across the world. It presents a series of compelling stories that illustrate the dramatic changes in meat consumption, highlighting the diverse ways in which cultures and societies have adapted to shifting dietary preferences and practices.

One of the key themes explored in this collection is the impact of industrialization on meat production. The rise of large-scale meat processing plants and the consolidation of the meat industry have led to increased efficiency, lower costs, and greater access to meat worldwide. However, this has also come at a significant cost to animal welfare and the environment. Animals raised in industrialized settings often endure crowded conditions, harsh feedlot practices, and limited access to natural resources, leading to poor health and reduced quality of life.

Furthermore, the globalization of meat production has facilitated the spread of cultural preferences and practices related to meat consumption. As meat becomes more accessible and affordable, people from different cultures and regions are adopting new meat-based diets and culinary traditions. This has led to the emergence of regional meat cuisines, such as barbecue in the United States, kebab in the Middle East, and sushi in Japan, as well as the fusion of traditional and modern meat dishes.

However, the globalization of meat production has also raised concerns about the environmental impact of meat consumption. The production of meat requires a significant amount of land, water, and energy, and the greenhouse gas emissions associated with meat production contribute to climate change. Moreover, the intensive farming practices used to raise livestock have led to deforestation, soil degradation, and water pollution, further exacerbating environmental concerns.

To address these challenges, this collection offers a range of solutions and strategies for promoting sustainable and ethical meat production. It emphasizes the importance of promoting animal welfare, reducing greenhouse gas emissions, and promoting sustainable agriculture practices. It also highlights the role of consumers in making informed choices about their meat consumption and supporting sustainable and ethical food systems.

In conclusion, this collection provides a comprehensive and insightful exploration of the changing meat cultures through the lens of everyday food practices and the political economy of industrialized animal husbandry. It sheds light on the complex web of global food systems and their impact on our relationship with animals, their meat, and our dietary choices. By promoting sustainable and ethical meat production, reducing greenhouse gas emissions, and fostering a deeper understanding of animal husbandry and meat consumption, we can work towards a more sustainable and equitable food system for the future.

Weight: 358g
Dimension: 230 x 152 x 17 (mm)
ISBN-13: 9781538164273