Lesser Beasts

A Snout-to-Tail History of the Humble Pig

Author: Mark Essig

Publisher: Hachette UK

ISBN: 0465040683

Category: Nature

Page: 320

View: 7775

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Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend—yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes. As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What’s more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs’ ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today’s unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance. An expansive, illuminating history of one of our most vital yet unsung food animals, Lesser Beasts turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings—whether we like it or not.
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We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States

Author: Jonathan Deutsch

Publisher: ABC-CLIO

ISBN: 1440841128

Category: Cooking

Page: 339

View: 8540

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This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. • Includes dozens of recipes that students and readers can test for themselves • Highlights and thus preserves the cultural integrity of endangered regional foods • Supports learning through engagingly written entries accessible to readers of all ages • Allows readers to think critically about foods and their origins • Highlights "fun facts" about the entries, including terminology and laws, in sidebars
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The Universal Adversary

Security, Capital and 'The Enemies of All Mankind'

Author: Mark Neocleous

Publisher: Routledge

ISBN: 1317355431

Category: Law

Page: 180

View: 2966

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The history of bourgeois modernity is a history of the Enemy. This book is a radical exploration of an Enemy that has recently emerged from within security documents released by the US security state: the Universal Adversary. The Universal Adversary is now central to emergency planning in general and, more specifically, to security preparations for future attacks. But an attack from who, or what? This book – the first to appear on the topic – shows how the concept of the Universal Adversary draws on several key figures in the history of ideas, said to pose a threat to state power and capital accumulation. Within the Universal Adversary there lies the problem not just of the ‘terrorist’ but, more generally, of the ‘subversive’, and what the emergency planning documents refer to as the ‘disgruntled worker’. This reference reveals the conjoined power of the contemporary mobilisation of security and the defence of capital. But it also reveals much more. Taking the figure of the disgruntled worker as its starting point, the book introduces some of this worker’s close cousins – figures often regarded not simply as a threat to security and capital but as nothing less than the Enemy of all Mankind: the Zombie, the Devil and the Pirate. In situating these figures of enmity within debates about security and capital, the book engages an extraordinary variety of issues that now comprise a contemporary politics of security. From crowd control to contagion, from the witch-hunt to the apocalypse, from pigs to intellectual property, this book provides a compelling analysis of the ways in which security and capital are organized against nothing less than the ‘Enemies of all Mankind’.
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Salted and Cured

Savoring the Culture, Heritage, and Flavor of America's Preserved Meats

Author: Jeffrey Roberts

Publisher: Chelsea Green Publishing

ISBN: 160358661X

Category: Cooking

Page: 288

View: 8031

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From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.
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Feral Animals in the American South

An Evolutionary History

Author: Abraham H. Gibson

Publisher: Cambridge University Press

ISBN: 1316791033

Category: Nature

Page: N.A

View: 5194

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The relationship between humans and domestic animals has changed in dramatic ways over the ages, and those transitions have had profound consequences for all parties involved. As societies evolve, the selective pressures that shape domestic populations also change. Some animals retain close relationships with humans, but many do not. Those who establish residency in the wild, free from direct human control, are technically neither domestic nor wild: they are feral. If we really want to understand humanity's complex relationship with domestic animals, then we cannot simply ignore the ones who went feral. This is especially true in the American South, where social and cultural norms have facilitated and sustained large populations of feral animals for hundreds of years. Feral Animals in the American South retells southern history from this new perspective of feral animals.
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The Ethical Meat Handbook

Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore

Author: Meredith Leigh

Publisher: New Society Publishers

ISBN: 0865717923

Category: Cooking

Page: 256

View: 5814

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Flavorful, healthy meat can be produced and consumed sustainably and responsibly. The Ethical Meat Handbook is a complete guide to raising, dressing, cutting and processing animals for food. Covering lamb, pork, poultry and beef, this manual is designed to help you take a leap in self-reliance, covering everything you need to know.
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