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Sunday, November 22, 2020 | History

2 edition of Meat consumption and culture found in the catalog.

Meat consumption and culture

International Congress of Meat Science and Technology (44th 1998 Barcelona, Spain)

Meat consumption and culture

44th International Congress of Meat Science and Technology, 30 August-4 September 1998, Barcelona, Spain

by International Congress of Meat Science and Technology (44th 1998 Barcelona, Spain)

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  • 39 Currently reading

Published by Elsevier Applied Science in [Kidlington, Oxford, UK] .
Written in English


Edition Notes

Statementguest editors, Alejandro Diestre and Josep-Maria Monfort.
SeriesMeat science -- v. 49, supplementary issue.
ContributionsDiestre, Alejandro., Monfort, Josep-Maria.
The Physical Object
Paginationix, S307 p. :
Number of Pages307
ID Numbers
Open LibraryOL15997279M

Opponents of a vegetarian diet say that meat consumption is healthful and humane, and that producing vegetables causes many of the same environmental problems as producing meat. They also argue that humans have been eating and enjoying meat for million years.   In , the most consumed type of meat in the United States was broiler chicken, at about pounds per capita. This figure is expected to increase to .


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Meat consumption and culture by International Congress of Meat Science and Technology (44th 1998 Barcelona, Spain) Download PDF EPUB FB2

Buy Eating Meat: Science and Consumption Culture on FREE SHIPPING on qualified orders ® Best Sellers Children's Books Textbooks Textbook Rentals Sell Us Your Books Best Books of the Month Kindle eBooks 5/5(1). "This is a tremendous and very timely book: the world's meat consumption is rapidly rising, leading to devastating environmental impacts as well as having long term health implications for societies everywhere.

Simon Fairlie's book lays out the reasons why we must decrease the amount of meat we eat, both for the planet and for by: The growth of the global meat industry and the implications for climate change, food insecurity, workers' rights, the treatment of animals, and other issues.

Global meat production and consumption have risen sharply and steadily over the past five decades, with per capita meat consumption almost doubling since   Eating meat is deeply entrenched in Western culture. It is often associated with wealth and a highly nutritional diet; and for many people it is also an established habit that is difficult to change.

The second half of the 20th century was a period of rapid growth in meat consumption, which resulted in intensified meat by: 2. Eating Meat: Science and Consumption Culture takes a new look at eating meat from the personal viewpoint of a meat aficionado with an international reputation in teaching and research.

Topics include the variety of red meat sources from farm and game Meat consumption and culture book, animal welfare concerns in the conversion of muscle to meat, the linguistic complexity of the naming of meat cuts, and the social importance of eating meat.

I n today’s world, meat is a divisive issue. Popular Western culture houses an array of contradictions—meat-lovers’ pizza to meatless Mondays, mainstream vegan to AngusPride. We love meat. We hate meat. It’s good for us. It’s what makes us human. It’s what’s killing our kids.

Chronological USDA data suggest that although poultry consumption has increased, red meat consumption has decreased comparably little, leaving total meat on the rise. Both loss-adjusted USDA data and intake values in NHANES suggest that current total meat intake for adults in the U.S.

ranges from to g/day with more than half (50 to 90 g/day) coming from red by:   close overlay Buy Featured Book Title Meathooked Subtitle The History and Science of Our Million-Year Obsession With Meat Author Marta Zaraska.

Your. generate consumption Meat consumption and culture book producers, processors, and marketers have cultural hegemony, that is, control over the values and beliefs of a culture.

Consequently, from this per-spective, the structural power of the meat industry is expect-ed to be a major determinant of levels of meat consumption. The meat-eating that we do, or that our ancestors did even back to the earliest time we were eating meat, is culturally mediated.

You need some kind of processing technology in order to eat meat, and there’s an amazing amount of social diversity in the way that meat is used, cooked and eaten in the modern world.

Guest Blog by Marta Zaraska. If there is one thing that is the most responsible for keeping us hooked on meat, it’s our culture. Not our genes, not our taste buds, not even the powerful meat industry with its annual sales in US higher than the GDP of Hungary or Ukraine — although, admittedly, all these factors are important, too.

There are plenty of beliefs that, taken together. Meat products and consumption culture in the West may be traced back for at least 2, years. The dominant cultural source was Greco-Roman, with evidence from archeology, surviving documents and the names of meat cuts.

The initial uniformity of meat technology and language in the Roman Empire was lost as national boundaries and languages by: Books about meat-eating: while we kept arguing health and ethical aspects of meat consumption: Why do we eat meat at all. What’s so special about meat that it keeps us hooked.

From the perspective of evolution, culture, taste, marketing, biochemistry and anthropology, Marta Zaraska sets out to identify all the hooks that make meat a food. Food culture. Food culture can be defined as a system for processing and cooking foods combined with food consumption activity (Kim, Kim, Ahn, Lee & Han, ).Therefore, the components of the food culture include such activities as the methods of obtaining, processing and preparation of the raw materials, cooking techniques, setting dishes and tables, and eating by:   Impact of Meat Consumption on Health and Environmental Sustainability addresses the difficulties, challenges, and opportunities in reducing excessive meat consumption in order to mitigate human and environmental damage.

Policymakers, academicians, researchers, advanced-level students, technology developers, and government officials will find. Impact of Meat Consumption on the Health of People, the Animals They Eat, and the Earth's Resources: /ch Food consumption has both direct, immediate impacts and longer-lasting effects on human health and wellbeing.

This chapter considers the evidence behind theAuthor: Joyce D'Silva. The rise of meat consumption has been dramatic over the past half century. In the United States alone, annual meat consumption reached pounds per person innearly double the pounds per person figure from the s (Barclay, ; USDA, ).

On a global scale, meat consumption has risen across the Size: KB. Meat consumption is measured in thousand tonnes of carcass weight (except for poultry expressed as ready to cook weight) and in kilograms of retail weight per capita.

Carcass weight to retail weight conversion factors are: for beef and veal, for pigmeat, and for both sheep meat and poultry meat. There is controversy over whether consumption of meat, and what kind of meat, leads to poor health outcomes, such as cancer and cardiovascular disease.

Although many studies report health risks (2), many—some even examining the same data sets as those reporting a Cited by: 3. Thus, the culture of meat consumption and the extent of meat industry development across Asian countries differ markedly as reviewed by Nam, Jo, and Lee ().

America’s meat industry is facing a major upheaval as the coronavirus outbreak deepens. The farmers and ranchers who supply the nation with hamburgers, pork. Meat products and consumption culture in the West may be traced back for at least 2, years.

The dominant cultural source was Greco-Roman, with evidence from archeology, surviving documents and. Meat Processing Technology v INTRODUCTION Meat consumption in developing countries has been continuously increasing from a modest average annual per capita consumption of 10 kg in the s to 26 kg in and will reach 37 kg around the year according to FAO projections.

Meat consumption in Western societies needs to be reduced by up to 90% according to a study published in Nature. The special report by the Intergovernmental Panel on Climate Change advocated for significantly reducing meat consumption, particularly in wealthy countries, in order to mitigate and adapt to climate change.

Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food—its capture, cultivation, preparation, and consumption—represents a cultural act.

Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that. On August 5,the first hamburger grown from stem cells in a laboratory, and not in a cow, was served in London. This event was not merely a milestone in the development of the scientific and technological capability to produce factory-grown, or cultured, meat; it was a proof of concept for a foundational emerging technology.

Although meat consumption is higher, egg consumption is actually 33% lower in the average diet today than it was in the s. More meat might be being eaten, but less saturated fat is being consumed today [26%] than it was in the s [33%]. Even though cattle inventory has dropped, the U.S.

is still producing more beef now than in the s. All journal articles featured in Consumption Markets & Culture vol 23 issue 2. The group has called for governments to lead campaigns to reduce meat consumption by 60 per cent by Campaigners have also pointed out the health benefits of eating less meat.

The psychology of eating meat is a complex area of study illustrating the confluence of morality, emotions, cognition, and personality characteristics. Research into the psychological and cultural factors of meat eating suggests correlations with masculinity; support for hierarchical values; and reduced openness to experience.

Because meat eating is widely practiced but is sometimes associated. “Four articles containing 6 comparisons with reporting data on a total of participants were included in the meta‐analysis of total meat consumption and stroke incidence, 24, 25, 26 The estimated RRs and 95% CIs of total meat intake and stroke incidence comparing the highest versus the lowest category is shown in Figure 2.

The report suggests a dramatic reduction in red meat consumption for people who eat a lot of it, like Americans and Canadians, but not the world’s poor, who need more animal protein for better. By deconstructing the normalized/naturalized materialist assumptions circling around meat consumption, this paper clears a space for a more nuanced appreciation of the role that culture has played in the legitimation of meat, and by extension, the possibility of by: The Bizarre Economics of Meat and Dairy.

Guest Blog by Marta Zaraska. If there is one thing that is the most responsible for keeping us hooked on meat, it’s our culture. Not our genes, not our taste buds, not even the powerful meat industry with its annual sales in US higher than the GDP of Hungary or Ukraine — although, admittedly, all these factors are important, too.

The consumption of meat contributes just as much as sugar to the growing prevalence of global obesity, new research suggests.

According to scientists at the University of Adelaide, fats and Author: Harry Cockburn. Meat consumption per capita refers to the total meat retained for use in country per person per year.

Total meat includes meat from animals slaughtered in countries, irrespective of their origin, and comprises horsemeat, poultry, and meat from all other domestic or wild animals such as camels, rabbits, reindeer, and game animals.

As promised, it's time to unveil all this China Study business. Grab a raw, nonalcoholic drink and make yourself comfy. Let me start by saying that this isn't an attempt at "debunking" the China Study or discrediting T. Colin Campbell. Quite the contrary. "The China Study" book is excellent in many ways, if only to.

Culture Film Books Music Art & design TV & radio Stage Classical Games Lifestyle The city of Shenzhen recently approved the first ever mainland China ban on consumption of dog and cat meat Author: Michael Standaert.

Environmental Impact of Meat Consumption. This conservation resource was created by Course:CONS Meat Consumption: Scope. Most cultures in the world have embraced a meat-eating lifestyle, as has been the case since agriculture became a prominent food supply thousands of years ago.

Modern agriculture is now the number one contributor to a. In the West, when it comes to which meat is for dinner, we nearly always choose beef, pork, or chicken.

Yet cows and pigs are only two of more than five thousand of species of mammals, and chicken is one of ten thousand species of birds. Meanwhile, at different times in history and in different More →. Vegans, Vegetarians and Meat Reducers: Cosmos And Culture Activist Tobias Leenaert counsels vegans and vegetarians to focus on vegan meals rather.

Roger Horowitz, Putting Meat On the American Table (Baltimore, MD: John's Hopkins University Press, ): 11 - 17; Adapted from Carrie R. Daniel et al., "Trends In Meat Consumption in. The World Economic Forum is an independent international organization committed to improving the state of the world by engaging business, political, academic and other leaders of society to shape global, regional and industry agendas.

Incorporated as a not-for-profit foundation inand headquartered in Geneva, Switzerland, the Forum is tied to no political, partisan or national interests.