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Animal to Edible

Animal to Edible

$24.99 (G)

  • Date Published: June 1994
  • availability: Available
  • format: Paperback
  • isbn: 9780521466721

$ 24.99 (G)

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About the Authors
  • 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, 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.

    • To be published simultaneously with another book on French culture so they will stimulate interest in one another
    • Should interest students of French civilization and culture - one of the few books providing insights in the Gallic way of life
    • Very fine illustrations providing succinct summary of contents
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    Reviews & endorsements

    "...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, Anthrozoös

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    Product details

    • Date Published: June 1994
    • format: Paperback
    • isbn: 9780521466721
    • length: 160 pages
    • dimensions: 226 x 152 x 10 mm
    • weight: 0.251kg
    • contains: 45 b/w illus. 4 maps 4 tables
    • availability: Available
  • Table of Contents

    1. A place that is no-place
    2. Flaying the animal: the disjunctions involved
    3. Flaying the animal: the patient metamorphosis
    4. The shedding of blood
    5. Men and animals

  • Author

    Noilie Vialles, Ecole des Hautes Etudes en Sciences Sociales, Paris


    J. A. Underwood

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