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Animal to Edible - Noelie Vialles

Animal to Edible

By: Noelie Vialles, J. A. Underwood (Translator)

Paperback Published: 15th August 1994
ISBN: 9780521466721
Number Of Pages: 160

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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? In her study of abattoirs in southwest France, Noelie 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.

Industry Reviews

"...a truly fascinating piece of history and ethnography...This book is not for the faint of heart, but it is an excellent work on a subject which has much more to it than meets the eye." Richard Lobban, Anthrozoos

A place that is no-place
Flaying the animal: the disjunctions involved
Flaying the animal: the patient metamorphosis
The shedding of blood
Men and animals
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780521466721
ISBN-10: 0521466725
Audience: General
Format: Paperback
Language: English
Number Of Pages: 160
Published: 15th August 1994
Country of Publication: GB
Dimensions (cm): 22.56 x 15.22  x 1.02
Weight (kg): 0.25