LEADER 03437nam 22006735 450 001 9910300852003321 005 20230810193030.0 010 $a3-319-72086-4 024 7 $a10.1007/978-3-319-72086-9 035 $a(CKB)4100000001381849 035 $a(DE-He213)978-3-319-72086-9 035 $a(MiAaPQ)EBC5199635 035 $a(EXLCZ)994100000001381849 100 $a20171215d2018 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFrom Body Fuel to Universal Poison $eCultural History of Meat: 1900-The Present /$fby Francesco Buscemi 205 $a1st ed. 2018. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018. 215 $a1 online resource (IX, 154 p. 8 illus. in color.) 225 1 $aNumanities - Arts and Humanities in Progress,$x2510-4438 ;$v5 311 $a3-319-72085-6 320 $aIncludes bibliographical references at the end of each chapters. 330 $aThis book explores our changing relationship with meat as food. Half storytelling and half historic work, it analyzes the way in which humans have dealt with the idea of eating animals in the Western world, from 1900 to the present.   The story part of the book follows the rise and fall of meat, and illustrates how this type of food has become a problem in a more emotional way. The historical component informs and offers readers key data. The author draws on theories of circular societies, smart cities and smart countries to explain how and why forms of meat production that were common in the past have since all but disappeared.   Both components, however, explain why meat has been important and why it has now become a problem. In tracing the fall of meat, the author identifies a host of dilemmas. These include fossil energy, pollution, illnesses caused by eating meat, factory farming, and processed foods.   Lastly, the book offers a possible solution. The answer focuses on new forms of meat obtained without killing animals and in a sense resembles renewable energy. Overall, this unique cultural history offers revealing insights into how meat affects social relations, interpersonal relationships, and humanity as a whole. 410 0$aNumanities - Arts and Humanities in Progress,$x2510-4438 ;$v5 606 $aCulture$xStudy and teaching 606 $aSustainability 606 $aEthics 606 $aConservation biology 606 $aEcology 606 $aQuality of life 606 $aCultural Studies 606 $aSustainability 606 $aMoral Philosophy and Applied Ethics 606 $aConservation Biology 606 $aQuality of Life Research 615 0$aCulture$xStudy and teaching. 615 0$aSustainability. 615 0$aEthics. 615 0$aConservation biology. 615 0$aEcology. 615 0$aQuality of life. 615 14$aCultural Studies. 615 24$aSustainability. 615 24$aMoral Philosophy and Applied Ethics. 615 24$aConservation Biology. 615 24$aQuality of Life Research. 676 $a641.36 700 $aBuscemi$b Francesco$4aut$4http://id.loc.gov/vocabulary/relators/aut$0527366 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910300852003321 996 $aFrom Body Fuel to Universal Poison$92217846 997 $aUNINA LEADER 01011nam0 22002771i 450 001 UON00252240 005 20231205103634.614 010 $a88-348-2465-2 100 $a20040402d2003 |0itac50 ba 101 $aita 102 $aIT 105 $a|||| ||||| 200 1 $aDiritto dei consumatori e nuove tecnologie$fa cura di Fernando Bocchini 205 $aTorino : Giappichelli$b2003 210 $av.$aIX$d271 p. ; 23 cm 215 $aII: Il mercato. 606 $aCONSUMATORE$xDifesa$3UONC035022$2FI 620 $aIT$dTorino$3UONL000014 702 1$aBOCCHINI$bFernando$3UONV109498 712 $aGiappichelli$3UONV258140$4650 801 $aIT$bSOL$c20241122$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00252240 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI VI DIR PUB H 0607 $eSI SC 39286 5 0607 996 $aDiritto dei consumatori e nuove tecnologie$9663053 997 $aUNIOR