Animal To Edible
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Animal To Edible
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Author : Noélie Vialles
language : en
Publisher: Cambridge University Press
Release Date : 1994-06-16
Animal To Edible written by Noélie Vialles and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-06-16 with Social Science categories.
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.
Animals And Animal Products Edible
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Author : Hichmond Virginia
language : en
Publisher:
Release Date : 1936
Animals And Animal Products Edible written by Hichmond Virginia and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1936 with categories.
Handbook Of Analysis Of Edible Animal By Products
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2011-04-01
Handbook Of Analysis Of Edible Animal By Products written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-01 with Technology & Engineering categories.
While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollet and Todra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, includingthe detection of pathogens and toxins usually found in muscle foods.
Animal By Product Processing Utilization
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Author : Herbert W. Ockerman
language : en
Publisher: CRC Press
Release Date : 1999-10-28
Animal By Product Processing Utilization written by Herbert W. Ockerman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-10-28 with Technology & Engineering categories.
This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal by-products, and animal product waste disposal, processing, reduction and utilization. Particular attention has been paid to new products for the rendering industry, and to concerns over new animal diseases, which might well be transferred by feeding low-temperature rendered products to animals.
Group 0
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Author : Department of Commerce
language : en
Publisher:
Release Date : 1937
Group 0 written by Department of Commerce and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1937 with categories.
Guide To Edible Plants And Animals
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Author : A. D. Livingston
language : en
Publisher: NTC/Contemporary Publishing Company
Release Date : 1996-02-29
Guide To Edible Plants And Animals written by A. D. Livingston and has been published by NTC/Contemporary Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-02-29 with Cooking categories.
This text is a survey of the vast and varied ways that different cultures have cooked, or overlooked, the culinary delights that surround them. It explores the nutritive, medicinal and cultural significance of foods, as well as indicating which parts of each plant or animal are edible.
Handbook Of Analysis Of Edible Animal By Products
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Author : Leo M. L. Nollet
language : en
Publisher:
Release Date : 2011
Handbook Of Analysis Of Edible Animal By Products written by Leo M. L. Nollet and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Food of animal origin categories.
While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollett and Todra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as we.
Edible By Products Of Slaughter Animals
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Author : Octavio Venegas Fornias
language : en
Publisher: Mitchell Beazley
Release Date : 1996
Edible By Products Of Slaughter Animals written by Octavio Venegas Fornias and has been published by Mitchell Beazley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Technology & Engineering categories.
Offal Fine Food You Are Making What For Dinner
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Author : Ivy Newton
language : en
Publisher: Createspace Independent Pub
Release Date : 2013-02-08
Offal Fine Food You Are Making What For Dinner written by Ivy Newton and has been published by Createspace Independent Pub this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-08 with Cooking categories.
As meat is the most costly of food on the grocery list, it is a sound decision to use all the parts of the animal and work them into everyday dishes. So-called inferior pieces not inferior because they contain less nourishment, but inferior because the demand for such parts is less should is used for all types of wonderful dishes. Stews, ragouts, and numerous other dishes are delicious ways to cook the pieces we overlook in the grocery store. We have no occasion here to spend money on good looks and let's face it; a beef heart wins no beauty contests. However, beef heart is an inexpensive and lean muscle, and it's typical to find in the grocery store. Beef heart is a leaner cut than top sirloin steak and costs less. Certain types of offal, including kidneys and liver, can be very high in cholesterol .However the kidneys and liver are high in folic acid, vitamin B 9, which is an important vitamin necessary for healthy blood. Lack of folic acid may lead to anemia. Aside from the pieces of meat into which an animal is usually cut, there will be left as offal the backbone, the brain, the heart, the liver, the kidneys and lungs, feet, stomach and skin. Nearly every cook does not know what disposition to make of all these parts and too often these wholesome portions of the animal are not utilized to best advantage.
Making Sense Of Food Animals
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Author : Paula Arcari
language : en
Publisher: Springer Nature
Release Date : 2019-09-04
Making Sense Of Food Animals written by Paula Arcari and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-04 with Social Science categories.
This book addresses the persistence of meat consumption and the use of animals as food in spite of significant challenges to their environmental and ethical legitimacy. Drawing on Foucault’s regime of power/knowledge/pleasure, and theorizations of the gaze, it identifies what contributes to the persistent edibility of ‘food’ animals even, and particularly, as this edibility is increasingly critiqued. Beginning with the question of how animals, and their bodies, are variously mapped by humans according to their use value, it gradually unpacks the roots of our domination of ‘food’ animals – a domination distinguished by the literal embodiment of the ‘other’. The logics of this embodied domination are approached in three inter-related parts that explore, respectively, how knowledge, sensory and emotional associations, and visibility work together to render animal’s bodies as edible flesh. The book concludes by exploring how to more effectively challenge the ‘entitled gaze’ that maintains ‘food’ animals as persistently edible.