Animal to Edible

Explore the intricate world of food production with Noélie Vialles's insightful book, Animal to Edible, published by Cambridge University Press in 1994. This compelling study delves into the operations of abattoirs in south-west France, revealing the complex systems of avoidances that surround the processing of animals for consumption. Vialles uncovers a rich tapestry of symbolic representations involving blood, humanity, and animals, illustrating how these elements shape our perceptions and practices regarding food preparation. With 160 pages of thought-provoking content, this paperback edition invites readers to reflect on the ethical and cultural dimensions of meat production. Perfect for those interested in anthropology, food studies, and animal rights, Animal to Edible is a must-read for anyone looking to deepen their understanding of the connections between animals and our dinner plates.