[PDF] How Not To Eat Pork Or Life Without The Pig eBook

Author : Melanie Joy
Publisher : Red Wheel
Page : 226 pages
File Size : 45,47 MB
Release : 2020-08
Category : Health & Fitness
ISBN : 1590035011

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"An important and groundbreaking contribution to the struggle for the welfare of animals." -- Yuval Harari, New York Times best-selling author of Sapiens: A Brief History of Humankind The book offers an absorbing look at why and how humans can so wholeheartedly devote ourselves to certain animals and then allow others to suffer needlessly, especially those slaughtered for our consumption. Social psychologist Melanie Joy explores the many ways we numb ourselves and disconnect from our natural empathy for farmed animals. She coins the term "carnism" to describe the belief system that has conditioned us to eat certain animals and not others. In Why We Love Dogs, Eat Pigs, and Wear Cows, Joy investigates factory farming, exposing how cruelly the animals are treated, the hazards that meatpacking workers face, and the environmental impact of raising 10 billion animals for food each year. Controversial and challenging, this book will change the way you think about food forever. "An absorbing examination of why humans feel affection and compassion for certain animals but are callous to the suffering of others." - Publishers Weekly "I think Gandhi would have loved Why We Love Dogs, Eat Pigs, and Wear Cows,. For this is a book that can change the way you think and change the way you live. It will lead you from denial to awareness, from passivity to action, and from resignation to hope." - John Robbins, author of Diet for a New America and The Food Revolution

Author : Mark Essig
Publisher : Basic Books
Page : 321 pages
File Size : 47,59 MB
Release : 2015-05-05
Category : Nature
ISBN : 0465040683

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Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend—yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes. As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What’s more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs’ ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today’s unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance. An expansive, illuminating history of one of our most vital yet unsung food animals, Lesser Beasts turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings—whether we like it or not.

Author : Julian Baggini
Publisher : Granta Books
Page : 324 pages
File Size : 11,29 MB
Release : 2010-04-01
Category : Philosophy
ISBN : 1847083021

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Is it right to eat a pig that wants to be eaten? Are you really reading this book cover, or are you in a simulation? If God is all-powerful, could he create a square circle? Here are 100 of the most intriguing thought experiments from the history of philosophy and ideas - questions to leave you inspired, informed and scratching your head, dumbfounded.

Author : Fran Warde
Publisher : Mitchell Beazley
Page : 379 pages
File Size : 41,41 MB
Release : 2014-06-02
Category : Cooking
ISBN : 184533972X

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Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.

Author : Cynthia Clampitt
Publisher : Rowman & Littlefield
Page : 263 pages
File Size : 24,90 MB
Release : 2018-10-16
Category : Cooking
ISBN : 153811075X

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Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.

Author : Leslie Crawford
Publisher :
Page : 40 pages
File Size : 34,8 MB
Release : 2018
Category : Animal rescue
ISBN : 9780998862309

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"After escaping from a truck, Sprig the pig's exploration of the world leads him to Rory and her mom and then, to a home of his dreams" --

Author : R. C. Sproul
Publisher : Tyndale House Publishers, Inc.
Page : 628 pages
File Size : 32,58 MB
Release : 2011-08-24
Category : Religion
ISBN : 1414328095

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In Now That’s a Good Question, R.C. Sproul answers more than 300 challenging questions about life and faith. Addressing doctrinal points and contemporary issues such as euthanasia, evolution, and abortion, Sproul covers more than three hundred topics in a personable, easy-to-read style that’s perfect for the lay person. New believers as well as those mature in the faith will find this book a solid resource for those challenging questions of life and faith.

Author : Jill Winger
Publisher : Flatiron Books
Page : 384 pages
File Size : 14,35 MB
Release : 2019-04-02
Category : Cooking
ISBN : 1250305942

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Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

Author : Peter Kaminsky
Publisher : Hyperion
Page : 312 pages
File Size : 38,4 MB
Release : 2005-05-11
Category : Cooking
ISBN :

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Cookbook author and naturalist Peter Kaminsky shares his quest for the perfect pigs and pork recipes, sharing his love for pork dishes and his efforts to find the perfect grilling techniques.