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Animal to Edible

Animal to Edible

321 kr

321 kr

I lager

Mån, 27 jan - fre, 31 jan


Säker betalning

Öppet köp till och med 7/1-25


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Adlibris


Produktbeskrivning

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? We no longer tolerate sacrifices, public butchering during festivals, butchers operating openly in the middle of our cities. Today, animals are killed in invisible abattoirs, set a good distance from our normal activities. This recent separation between the slaughter-house and the butcher’s establishment is somehow essential to the modern meat diet. In her study of abattoirs in south-west France, Noélie 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.

Artikel.nr.

84e08c2d-5cbb-5d59-bb47-1e4096a963a7

Animal to Edible

321 kr

321 kr

I lager

Mån, 27 jan - fre, 31 jan


Säker betalning

Öppet köp till och med 7/1-25


Säljs och levereras av

Adlibris