Sacred Cow, Mad Cow 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024


Sacred Cow, Mad Cow

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Ferrieres, Madeleine 作者
Columbia Univ Pr
Gladding, Jody 译者
2005-11 出版日期
416 页数
$ 41.81 价格
HRD
丛书系列
9780231131926 图书编码

Sacred Cow, Mad Cow 在线电子书 图书标签: 饮食  英文版  历史  anthropology   


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发表于2024-11-11


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Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrieres traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices. Flour from human bones and pate from dead cats are just two of the more unappetizing recipes that have scared consumers away from certain foods. Ferrieres considers the roots of these and other rumors, illuminating how societies have assessed and attempted to regulate the risks of eating. She documents the bizarre and commonsensical attempts by European towns to ensure the quality of beef and pork, ranging from tighter controls on butchers to prohibiting Jews and menstruating women from handling meat. Examining the spread of Hungarian cattle disease, which ravaged the livestock of seventeenth-century Europe, Ferrieres recounts the development of safety methods that became the Western model for fighting animal diseases. Ferrieres discusses a wealth of crucial and curious food-related incidents, trends, and beliefs, including European explorers' shocked responses to the foodways of the New World; how some foods deemed unsafe for the rich were seen as perfectly suitable for the poor; the potato's negative reputation; the fierce legal battles between seventeenth-century French bread bakers and innkeepers; the role of the medical profession in food regulation; and how modern consumerism changed the way we eat. Drawing on history, folklore, agriculture, and anthropology, Ferrieres tells us how our decisions about what not to eat reflect who we are.

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