Main description:

This collection of essays explores some of the complex relations between meat and health in the twentieth century. It highlights a complicated array of contradictory attitudes towards meat and human health. They show how meat came to be regarded as a central part of a modern healthy diet and trace critiques of meat-eating and the meat industry.

Contents:

Introduction: Meat, Medicine, and Human Health in the Twentieth Century, David Cantor, Christian Bonah; Chapter 1 Zomine: A Tale of Raw Meat, Tuberculosis, Industry and War in Early Twentieth Century France, Ilana Loewy; Chapter 2 Treat with Meat: Protein, Palatability and Pernicious Anaemia in the 1920s-30s, Susan E. Lederer; Chapter 3 How Abattoir 'Biotrash' Connected the Social Worlds of the University Laboratory and the Disassembly Line, Naomi Pfeffer; Chapter 4 What's Meatpacking got to do with Worker and Community Health?, Donald D. Stull, Michael J. Broadway; Chapter 5 Is Refrigerated Meat Healthy? Mexico Encounters the Chicago Meatpacking 'Jungle', c. 1910, Jeffrey M. Pilcher; Chapter 6 Confused Messages: Meat, Civilization, and Cancer Education in the Early Twentieth Century., David Cantor; Chapter 7 What's for Dinner? Science and the Ideology of Meat in Twentieth-Century US Culture, Rima D. Apple; Chapter 8 Vegetarianism, Meat and Life Reform in Early Twentieth-Century Germany and their Fate in the 'Third Reich', Ulrike Thoms; Chapter 9 Mad and Coughing Cows: Bovine Tuberculosis, BSE and Health in Twentieth-Century Britain, Keir Waddington; Chapter 10 Food, Drug and Consumer Regulation: The 'Meat, Des and Cancer' Debates in the United States, Jean-Paul Gaudilliere;