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On Eating Meat - Matthew Evans

Paperback Published: 1st July 2019
ISBN: 9781760637699
Number Of Pages: 312

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A scorching manifesto on the ethics of eating meat by the best placed person to write about it - farmer and chef Matthew Evans, aka The Gourmet Farmer.

How can 160,000 deaths in one day constitute a 'medium-sized operation'?

Think beef is killing the world? What about asparagus farms? Or golf?

Eat dairy? You'd better eat veal, too.

Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.

Industry Reviews

'Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the meat we eat. Matthew Evans brings his unflinching honesty - and a farmer's hands-on experience - to the question of how to be an ethical carnivore.'
Hugh Mackay

'Intellectually thrilling - a book that challenges both vegans and carnivores in the battle for a new ethics of eating. This book will leave you surprised, engrossed and sometimes shocked - whatever your food choices.'
Richard Glover

Intro: Smells Like Money
1.The View from the City
2.The View from the Feedlot (aka Well, There Were a Few Deaths)
3.Killing the Mothers
4.160,000 Deaths in One Day: a medium-sized operation
5.The View from the Killing Floor
6.Animal Lovers
8.A Farmer's Musing on Suffering
9.Floyd and What We Don't Know About Animals Yet
10.It Ain't Pretty: What it's Like Being at a Kill
11.Think Being Vegan Hurts No Animal? Think Again
12.Beef is Killing the World: What About Asparagus? Or Golf?
14.Banned In 160 Nations, But Not Here
15.What's Behind the Locked Gate?
16.How do We Feed the World?
17.The No Meat Diet Isn't the Answer
18.Eat Dairy? You'd Better Eat Veal Too
19.Fake Meat
20.When the Hunter Becomes the Hunted
21.It Was a Reformed Vegan Who Taught Me How To Kill
22.Forget the Other Animal for a Second, Look at the Producer
23.The Need for the Ethical Omnivore
24.What Is Good Meat?
25.The True Price of Food
26.Force for Good

ISBN: 9781760637699
ISBN-10: 1760637696
Audience: General
Format: Paperback
Language: English
Number Of Pages: 312
Published: 1st July 2019
Publisher: Murdoch Books
Country of Publication: AU
Dimensions (cm): 23.4 x 15.3
Weight (kg): 0.39

Earn 52 Qantas Points
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Matthew Evans

About the Author

Matthew Evans is a former chef and food critic turned Tasmanian smallholder. He is the author of nine books on food, including the authoritative Real Food Companion, his autobiography Never Order Chicken on a Monday, and the recently co-authored Gourmet Farmer Deli Book

He writes regularly for Feast magazine, and he has recently finished filming the third series of the SBS television series Gourmet Farmer which will air on SBS on 14th March 2013.

Matthew’s other project is A Common Ground, an artisan Tasmanian foodstore he co owns with Nick Haddow, which also specialises in regional produce events.

Matthew is a strong believer in Real Food; food where the provenance is known and the producer valued. He believes in home cooking, using the seasons and your geography as the guide. It is his hope that more and more people will try to grow their own food (just start with parsley and go from there), or know exactly where their produce is coming from. 

Visit Matthew Evans's Booktopia Author Page