[PDF] Animal To Edible eBook

Author : Noélie Vialles
Publisher : Cambridge University Press
Page : 164 pages
File Size : 47,51 MB
Release : 1994-06-16
Category : Social Science
ISBN : 9780521466721

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Why 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.

Author : Jackson Landers
Publisher : Storey Publishing, LLC
Page : 241 pages
File Size : 16,15 MB
Release : 2012-09-05
Category : Sports & Recreation
ISBN : 1603428852

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North America is under attack by a wide range of invasive animals, pushing native breeds to the brink of extinction. Combining thrilling hunting adventures, a keen culinary imagination, and a passionate defense of the natural environment, Eating Aliens chronicles Landers’ quest to hunt 12 invasive animal species and turn them into delicious meals. Get ready to dig into tacos filled with tasty black spiny-tailed iguana!

Author : Lawrence F. Lowery
Publisher : NSTA Press
Page : 21 pages
File Size : 21,44 MB
Release : 2013
Category : Education
ISBN : 1936959461

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Originally published: New York: Holt, Rinehart and Winston, 1969.

Author : Jennifer McLagan
Publisher : Ten Speed Press
Page : 258 pages
File Size : 22,32 MB
Release : 2011-09-13
Category : Cooking
ISBN : 1607740753

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The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.

Author : Paula Arcari
Publisher : Springer Nature
Page : 356 pages
File Size : 43,54 MB
Release : 2019-09-04
Category : Social Science
ISBN : 9811395853

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This book addresses the persistence of meat consumption and the use of animals as food in spite of significant challenges to their environmental and ethical legitimacy. Drawing on Foucault’s regime of power/knowledge/pleasure, and theorizations of the gaze, it identifies what contributes to the persistent edibility of ‘food’ animals even, and particularly, as this edibility is increasingly critiqued. Beginning with the question of how animals, and their bodies, are variously mapped by humans according to their use value, it gradually unpacks the roots of our domination of ‘food’ animals – a domination distinguished by the literal embodiment of the ‘other’. The logics of this embodied domination are approached in three inter-related parts that explore, respectively, how knowledge, sensory and emotional associations, and visibility work together to render animal’s bodies as edible flesh. The book concludes by exploring how to more effectively challenge the ‘entitled gaze’ that maintains ‘food’ animals as persistently edible.

Author : A. D. Livingston
Publisher : NTC/Contemporary Publishing Company
Page : 308 pages
File Size : 26,84 MB
Release : 1996-02-29
Category : Cooking
ISBN : 9781853263774

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This text is a survey of the vast and varied ways that different cultures have cooked, or overlooked, the culinary delights that surround them. It explores the nutritive, medicinal and cultural significance of foods, as well as indicating which parts of each plant or animal are edible.

Author : John Kallas
Publisher : Gibbs Smith
Page : 418 pages
File Size : 34,53 MB
Release : 2010-06-01
Category : Nature
ISBN : 1423616596

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The founder of Wild Food Adventures presents the definitive, fully illustrated guide to foraging and preparing wild edible greens. Beyond the confines of our well-tended vegetable gardens, there is a wide variety of fresh foods growing in our yards, neighborhoods, or local woods. All that’s needed to take advantage of this wild bounty is a little knowledge and a sense of adventure. In Edible Wild Plants, wild foods expert John Kallas covers easy-to-identify plants commonly found across North America. The extensive information on each plant includes a full pictorial guide, recipes, and more. This volume covers four types of wild greens: Foundation Greens: wild spinach, chickweed, mallow, and purslane Tart Greens: curlydock, sheep sorrel, and wood sorrel Pungent Greens: wild mustard, wintercress, garlic mustard, and shepherd’s purse Bitter Greens: dandelion, cat’s ear, sow thistle, and nipplewort

Author : Thomas S. Elias
Publisher : Sterling Publishing Company, Inc.
Page : 290 pages
File Size : 38,94 MB
Release : 2009
Category : Cooking
ISBN : 9781402767159

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Presents a season-by-season guide to the identification, harvest, and preparation of more than two hundred common edible plants to be found in the wild.

Author : Leo M.L. Nollet
Publisher : CRC Press
Page : 465 pages
File Size : 39,46 MB
Release : 2011-04-01
Category : Technology & Engineering
ISBN : 1439803617

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While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollet and Todra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, includingthe detection of pathogens and toxins usually found in muscle foods.