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Language: en
Pages: 308
Pages: 308
Type: BOOK - Published: 2016-11-21 - Publisher: BRILL
The analysis of meat and its place in Western culture has been central to Human-Animal Studies as a field. Meat Culture brings into focus urgent critiques of he
Language: en
Pages: 262
Pages: 262
Type: BOOK - Published: 2020-10-13 - Publisher: Univ of California Press
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from car
Language: en
Pages: 256
Pages: 256
Type: BOOK - Published: 2015-05-27 - Publisher: Gestalten Verlag
This book is about fine charcuterie made with passion and respect. Combining quality with consciousness, young butchers are rediscovering pates, sausages, and c
Language: en
Pages: 16
Pages: 16
Type: BOOK - Published: 2021-01-22 - Publisher: Antonio Silvestro
The introduced document acts for sharing ‘Orion’, the innovative protocol, for making flesh in vitro from various organisms such as chicken (Gallus gallus),
Language: en
Pages: 178
Pages: 178
Type: BOOK - Published: 2017-03-16 - Publisher: Taylor & Francis
With the ever rising demand for meat around the world, the production of meat has changed dramatically in the past few decades. What has brought about the incre