Reviews
"One of the very few books we've seen on this subject. An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir." \R--Kitchen Arts & Letters, "This book is a unique compilation of articles that chronicle the transition of the meat processing industry in the nineteenth century. The collection illustrates the change from individual, community-based butchering to a centralized, municipally controlled process. Readers who enjoyed the popular books of Michael Pollan, Erich Schlosser, or Peter Singer would be drawn to this."ÑThe Social Science Journal, "One of the very few books we've seen on this subject. An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir."-Kitchen Arts & Letters, "The centralized municipal slaughterhouse found in 19th century . . . was a modern invention . . . This interdisciplinary collection of essays . . . focuses on the effects of establishing slaughterhouses, meat commodification, and hygienic-slaughter practices in France, Germany, Britain, the United States, and Mexico." -University of Chicago Magazine, "The centralized municipal slaughterhouse found in 19th century . . . was a modern invention . . . This interdisciplinary collection of essays . . . focuses on the effects of establishing slaughterhouses, meat commodification, and hygienic-slaughter practices in France, Germany, Britain, the United States, and Mexico." ÑUniversity of Chicago Magazine, "One of the very few books we've seen on this subject. An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir." ÑKitchen Arts & Letters, "One of the very few books we've seen on this subject. An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir." --Kitchen Arts & Letters, "The centralization of animal slaughter and meat processing and marketing was a common late nineteenth-century experience in many industrial societies. A sense of this experience's geographical range is provided in this handsomely produced and illustrated volume, with essays in three parts: France and Germany; Britain; and the US and Mexico . . . For assembling this material . . . the book's editor should be congratulated." ÑThe Economic History Review, "This book is a unique compilation of articles that chronicle the transition of the meat processing industry in the nineteenth century. The collection illustrates the change from individual, community-based butchering to a centralized, municipally controlled process. Readers who enjoyed the popular books of Michael Pollan, Erich Schlosser, or Peter Singer would be drawn to this."--The Social Science Journal, "An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir."-- Kitchen Arts & Letters "This collection presents a cross-cultural and cross-disciplinary exploration of the emergence of industrialized animal slaughter, a disturbing and evocative subject that also reveals a great deal about less-hidden aspects of modern societies."--Harriet Ritvo, Arthur J. Conner Professor of History, MIT, "The centralization of animal slaughter and meat processing and marketing was a common late nineteenth-century experience in many industrial societies. A sense of this experience's geographical range is provided in this handsomely produced and illustrated volume, with essays in three parts: France and Germany; Britain; and the US and Mexico . . . For assembling this material . . . the book's editor should be congratulated." - The Economic History Review, "The centralized municipal slaughterhouse found in 19th century . . . was a modern invention . . . This interdisciplinary collection of essays . . . focuses on the effects of establishing slaughterhouses, meat commodification, and hygienic-slaughter practices in France, Germany, Britain, the United States, and Mexico." - University of Chicago Magazine, "An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir."--Kitchen Arts & Letters"This collection presents a cross-cultural and cross-disciplinary exploration of the emergence of industrialized animal slaughter, a disturbing and evocative subject that also reveals a great deal about less-hidden aspects of modern societies."--Harriet Ritvo, Arthur J. Conner Professor of History, MIT, This book is a unique compilation of articles that chronicle the transition of the meat processing industry in the nineteenth century. The collection illustrates the change from individual, community-based butchering to a centralized, municipally controlled process. Readers who enjoyed the popular books of Michael Pollan, Erich Schlosser, or Peter Singer would be drawn to this., "This book is a unique compilation of articles that chronicle the transition of the meat processing industry in the nineteenth century. The collection illustrates the change from individual, community-based butchering to a centralized, municipally controlled process. Readers who enjoyed the popular books of Michael Pollan, Erich Schlosser, or Peter Singer would be drawn to this."--The Social Science Journal\R, "The centralization of animal slaughter and meat processing and marketing was a common late nineteenth-century experience in many industrial societies. A sense of this experience's geographical range is provided in this handsomely produced and illustrated volume, with essays in three parts: France and Germany; Britain; and the US and Mexico . . . For assembling this material . . . the book's editor should be congratulated." -The Economic History Review, "The centralization of animal slaughter and meat processing and marketing was a common late nineteenth-century experience in many industrial societies. A sense of this experience's geographical range is provided in this handsomely produced and illustrated volume, with essays in three parts: France and Germany; Britain; and the US and Mexico . . . For assembling this material . . . the book's editor should be congratulated." --The Economic History Review, "One of the very few books we've seen on this subject. An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir." -Kitchen Arts & Letters, "An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir."--Kitchen Arts & Letters "This collection presents a cross-cultural and cross-disciplinary exploration of the emergence of industrialized animal slaughter, a disturbing and evocative subject that also reveals a great deal about less-hidden aspects of modern societies."--Harriet Ritvo, Arthur J. Conner Professor of History, MIT, "One of the very few books we've seen on this subject. An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir." - Kitchen Arts & Letters, The centralized municipal slaughterhouse found in 19th century . . . was a modern invention . . . This interdisciplinary collection of essays . . . focuses on the effects of establishing slaughterhouses, meat commodification, and hygienic-slaughter practices in France, Germany, Britain, the United States, and Mexico., "One of the very few books we've seen on this subject. An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir."--Kitchen Arts & Letters, "This book is a unique compilation of articles that chronicle the transition of the meat processing industry in the nineteenth century. The collection illustrates the change from individual, community-based butchering to a centralized, municipally controlled process. Readers who enjoyed the popular books of Michael Pollan, Erich Schlosser, or Peter Singer would be drawn to this."- The Social Science Journal, "This book is a unique compilation of articles that chronicle the transition of the meat processing industry in the nineteenth century. The collection illustrates the change from individual, community-based butchering to a centralized, municipally controlled process. Readers who enjoyed the popular books of Michael Pollan, Erich Schlosser, or Peter Singer would be drawn to this."-The Social Science Journal, One of the very few books we've seen on this subject. An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir., "The centralized municipal slaughterhouse found in 19th century . . . was a modern invention . . . This interdisciplinary collection of essays . . . focuses on the effects of establishing slaughterhouses, meat commodification, and hygienic-slaughter practices in France, Germany, Britain, the United States, and Mexico." --University of Chicago Magazine, An unexpectedly fascinating collection of essays by historians, geographers, economists, and even an architectural historian (who is the general editor), covering France, Germany, Britain, the United States, and Mexico. The subjects range from technology to sanitation to humanitarian concerns, with rich material on the culture and traditions of the abbatoir., The centralized municipal slaughterhouse found in 19th century . . . was a modern invention. . . . This interdisciplinary collection of essays . . . focuses on the effects of establishing slaughterhouses, meat commodification, and hygienic-slaughter practices in France, Germany, Britain, the United States, and Mexico., The centralization of animal slaughter and meat processing and marketing was a common late nineteenth-century experience in many industrial societies. A sense of this experience's geographical range is provided in this handsomely produced and illustrated volume, with essays in three parts: France and Germany; Britain; and the US and Mexico . . . For assembling this material . . . the book's editor should be congratulated.
