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Eat this book : a carnivore's manifesto / / Dominique Lestel ; translated by Gary Steiner
| Eat this book : a carnivore's manifesto / / Dominique Lestel ; translated by Gary Steiner |
| Autore | Lestel Dominique |
| Pubbl/distr/stampa | New York, New York : , : Columbia University Press, , 2016 |
| Descrizione fisica | 1 online resource (157 pages) |
| Disciplina | 641.3/6 |
| Collana | Critical Perspectives on Animals: Theory, Culture, Science, and Law |
| Soggetto topico |
Meat - Moral and ethical aspects
Vegetarianism - Moral and ethical aspects Human-animal relationships Animal welfare |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-231-54115-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Translator's Preface -- A Sort of Apéritif -- APPETIZER. How Does One Recognize an Ethical Vegetarian? -- HORS D'OEUVRE. A Short History of Vegetarian Practices -- FIRST COURSE. Some (Good) Reasons Not to Become an Ethical Vegetarian -- SECOND COURSE. The Ethics of the Carnivore -- A SORT OF DESSERT -- POSTFACE -- Notes -- Bibliography |
| Record Nr. | UNINA-9910465981903321 |
Lestel Dominique
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| New York, New York : , : Columbia University Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Eat this book : a carnivore's manifesto / / Dominique Lestel ; translated by Gary Steiner
| Eat this book : a carnivore's manifesto / / Dominique Lestel ; translated by Gary Steiner |
| Autore | Lestel Dominique |
| Pubbl/distr/stampa | New York, New York : , : Columbia University Press, , 2016 |
| Descrizione fisica | 1 online resource (157 pages) |
| Disciplina | 641.3/6 |
| Collana | Critical Perspectives on Animals: Theory, Culture, Science, and Law |
| Soggetto topico |
Meat - Moral and ethical aspects
Vegetarianism - Moral and ethical aspects Human-animal relationships Animal welfare |
| ISBN | 0-231-54115-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Translator's Preface -- A Sort of Apéritif -- APPETIZER. How Does One Recognize an Ethical Vegetarian? -- HORS D'OEUVRE. A Short History of Vegetarian Practices -- FIRST COURSE. Some (Good) Reasons Not to Become an Ethical Vegetarian -- SECOND COURSE. The Ethics of the Carnivore -- A SORT OF DESSERT -- POSTFACE -- Notes -- Bibliography |
| Record Nr. | UNINA-9910798242603321 |
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Lestel Dominique
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||
| New York, New York : , : Columbia University Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Eat this book : a carnivore's manifesto / / Dominique Lestel ; translated by Gary Steiner
| Eat this book : a carnivore's manifesto / / Dominique Lestel ; translated by Gary Steiner |
| Autore | Lestel Dominique |
| Pubbl/distr/stampa | New York, New York : , : Columbia University Press, , 2016 |
| Descrizione fisica | 1 online resource (157 pages) |
| Disciplina | 641.3/6 |
| Collana | Critical Perspectives on Animals: Theory, Culture, Science, and Law |
| Soggetto topico |
Meat - Moral and ethical aspects
Vegetarianism - Moral and ethical aspects Human-animal relationships Animal welfare |
| ISBN | 0-231-54115-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Translator's Preface -- A Sort of Apéritif -- APPETIZER. How Does One Recognize an Ethical Vegetarian? -- HORS D'OEUVRE. A Short History of Vegetarian Practices -- FIRST COURSE. Some (Good) Reasons Not to Become an Ethical Vegetarian -- SECOND COURSE. The Ethics of the Carnivore -- A SORT OF DESSERT -- POSTFACE -- Notes -- Bibliography |
| Record Nr. | UNINA-9910827954203321 |
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Lestel Dominique
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||
| New York, New York : , : Columbia University Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Ernährungskulturen und Geschlecht : Fleisch, Veganismus und die Konstruktion von Männlichkeiten / / Martin Winter
| Ernährungskulturen und Geschlecht : Fleisch, Veganismus und die Konstruktion von Männlichkeiten / / Martin Winter |
| Autore | Winter Martin |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Bielefeld : , : transcript Verlag, , [2023] |
| Descrizione fisica | 1 online resource (296 p.) |
| Disciplina | 641.3/6 |
| Collana | Kulturen der Gesellschaft |
| Soggetto topico |
Food habits - Social aspects
Masculinity Meat - Social aspects SOCIAL SCIENCE / Popular Culture |
| Soggetto non controllato |
Body
Food Studies Foods Gender Studies Gender Health Lifestyle Masculinity Meat Qualitative Social Research Social Change Sociology of Culture Sociology Veganism |
| ISBN | 3-8394-6246-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Nota di contenuto | Frontmatter -- Inhalt -- 1. Einleitung: Der »Veggie-Boom« im Ernährungsdiskurs -- Einleitung -- 1.1 Forschungsleitende Thesen und Fragestellungen/Aufbau der Arbeit -- 2. Forschungsstand: Soziologische und sozialhistorische Perspektiven -- 2.1 Sozialwissenschaftliche Ernährungsforschung -- 2.2 Fleisch und Fleischverzicht -- 2.3 Zwischenfazit Forschungsstand/Forschungsinteresse -- 3. Theoretischer Rahmen: Ernährungskulturen -- 3.1 Kultur/Wissen/Macht -- 3.2 Wissen/Technik/Geschlecht -- 3.3 Ernährung/Materialitäten/Geschlecht -- 3.4 Zwischenfazit: Macht/Wissen/Materie -- 4. Methodischer Rahmen: Ethnografie ernährungskultureller Wirklichkeiten -- 4.1 Methodologische Grundlagen: Zum Verfahren offener qualitativer Forschung -- 4.2 Erhebungsverfahren -- 4.3 Auswertungsverfahren: Theoretisches Kodieren -- 4.4 Zum Aufbau des empirischen Teils -- 5. Ernährungsstil Veganismus & vegane Lebensmittel -- 5.1 Normalisierung veganer Ernährung -- 5.2 Ernährungskulturelle Positionierung des Veganismus -- 5.3 Flexitarismus -- 5.4 Zwischenfazit: Flexibilisierung, Normalisierung und Wissenschaftlichkeit -- 6. Wissen und Technologien des Veganismus und Karnismus -- 6.1 Wissenskultur Ernährungswissenschaften -- 6.2 Technikkulturen des Kochens -- 6.3 Wissenskulturen des Veganismus -- 6.4 Technikkulturen der Lebensmittelproduktion -- 6.5 Einschub: Materialisierungen und der Kampf um Ernährungsautorität -- 6.6 Zwischenfazit: nutritionale, kulinarische und ökologische Wissenspraxis und Materialisierungen -- 7. Protein -- 7.1 »Proteinprobleme« -- 7.2 Das »Proteindepartment« -- 7.3 Zwischenfazit: Vom Fleisch zum Protein -- 8. Fazit: Die Politiken des Fleisches -- Danksagung -- Literatur- und Quellenverzeichnis |
| Record Nr. | UNISA-996509963103316 |
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Winter Martin
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| Bielefeld : , : transcript Verlag, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Ernährungskulturen und Geschlecht : Fleisch, Veganismus und die Konstruktion von Männlichkeiten / / Martin Winter
| Ernährungskulturen und Geschlecht : Fleisch, Veganismus und die Konstruktion von Männlichkeiten / / Martin Winter |
| Autore | Winter Martin |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Bielefeld : , : transcript Verlag, , [2023] |
| Descrizione fisica | 1 online resource (296 p.) |
| Disciplina | 641.3/6 |
| Collana | Kulturen der Gesellschaft |
| Soggetto topico |
Food habits - Social aspects
Masculinity Meat - Social aspects SOCIAL SCIENCE / Popular Culture |
| Soggetto non controllato |
Body
Food Studies Foods Gender Studies Gender Health Lifestyle Masculinity Meat Qualitative Social Research Social Change Sociology of Culture Sociology Veganism |
| ISBN | 3-8394-6246-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Nota di contenuto | Frontmatter -- Inhalt -- 1. Einleitung: Der »Veggie-Boom« im Ernährungsdiskurs -- Einleitung -- 1.1 Forschungsleitende Thesen und Fragestellungen/Aufbau der Arbeit -- 2. Forschungsstand: Soziologische und sozialhistorische Perspektiven -- 2.1 Sozialwissenschaftliche Ernährungsforschung -- 2.2 Fleisch und Fleischverzicht -- 2.3 Zwischenfazit Forschungsstand/Forschungsinteresse -- 3. Theoretischer Rahmen: Ernährungskulturen -- 3.1 Kultur/Wissen/Macht -- 3.2 Wissen/Technik/Geschlecht -- 3.3 Ernährung/Materialitäten/Geschlecht -- 3.4 Zwischenfazit: Macht/Wissen/Materie -- 4. Methodischer Rahmen: Ethnografie ernährungskultureller Wirklichkeiten -- 4.1 Methodologische Grundlagen: Zum Verfahren offener qualitativer Forschung -- 4.2 Erhebungsverfahren -- 4.3 Auswertungsverfahren: Theoretisches Kodieren -- 4.4 Zum Aufbau des empirischen Teils -- 5. Ernährungsstil Veganismus & vegane Lebensmittel -- 5.1 Normalisierung veganer Ernährung -- 5.2 Ernährungskulturelle Positionierung des Veganismus -- 5.3 Flexitarismus -- 5.4 Zwischenfazit: Flexibilisierung, Normalisierung und Wissenschaftlichkeit -- 6. Wissen und Technologien des Veganismus und Karnismus -- 6.1 Wissenskultur Ernährungswissenschaften -- 6.2 Technikkulturen des Kochens -- 6.3 Wissenskulturen des Veganismus -- 6.4 Technikkulturen der Lebensmittelproduktion -- 6.5 Einschub: Materialisierungen und der Kampf um Ernährungsautorität -- 6.6 Zwischenfazit: nutritionale, kulinarische und ökologische Wissenspraxis und Materialisierungen -- 7. Protein -- 7.1 »Proteinprobleme« -- 7.2 Das »Proteindepartment« -- 7.3 Zwischenfazit: Vom Fleisch zum Protein -- 8. Fazit: Die Politiken des Fleisches -- Danksagung -- Literatur- und Quellenverzeichnis |
| Record Nr. | UNINA-9910642294503321 |
|
Winter Martin
|
||
| Bielefeld : , : transcript Verlag, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina | 641.3/6 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Food of animal origin - Analysis
Animal products - Analysis |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-203-73152-2
0-429-16605-2 1-4398-0361-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 2 - Food-Grade Proteins from Animal By-Products: Their Usage and Detection Methods; Chapter 3 - Analysis of Rendered Fats; Chapter 4 - Analysis of Cholesterol in Edible Animal By-Products; Chapter 5 - Oxidation; Chapter 6 - Color Measurements on Edible Animal By-Products and Muscle-Based Foods; Chapter 7 - Composition and Calories; Chapter 8 - Essential Amino Acids; Chapter 9 - Fatty Acids; Chapter 10 - Vitamins; Chapter 11 - Minerals and Trace Elements; Chapter 12 - Spoilage Detection; Chapter 13 - Microbial Foodborne Pathogens
Chapter 14 - Mycotoxins and ToxinsChapter 15 - Detection of Bone in Meat; Chapter 17 - Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE; Chapter 18 - Residues of Food Contact Materials; Chapter 19 - Growth Promoters; Chapter 20 - Antibiotics; Chapter 21 - Environmental Contaminants: Pesticides; Chapter 22 - Environmental Contaminants: Heavy Metals; Chapter 23 - Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-Products; Back Cover |
| Record Nr. | UNINA-9910465308403321 |
| Boca Raton, Fla. : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina | 641.3/6 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Food of animal origin - Analysis
Animal products - Analysis |
| ISBN |
0-203-73152-2
0-429-16605-2 1-4398-0361-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 2 - Food-Grade Proteins from Animal By-Products: Their Usage and Detection Methods; Chapter 3 - Analysis of Rendered Fats; Chapter 4 - Analysis of Cholesterol in Edible Animal By-Products; Chapter 5 - Oxidation; Chapter 6 - Color Measurements on Edible Animal By-Products and Muscle-Based Foods; Chapter 7 - Composition and Calories; Chapter 8 - Essential Amino Acids; Chapter 9 - Fatty Acids; Chapter 10 - Vitamins; Chapter 11 - Minerals and Trace Elements; Chapter 12 - Spoilage Detection; Chapter 13 - Microbial Foodborne Pathogens
Chapter 14 - Mycotoxins and ToxinsChapter 15 - Detection of Bone in Meat; Chapter 17 - Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE; Chapter 18 - Residues of Food Contact Materials; Chapter 19 - Growth Promoters; Chapter 20 - Antibiotics; Chapter 21 - Environmental Contaminants: Pesticides; Chapter 22 - Environmental Contaminants: Heavy Metals; Chapter 23 - Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-Products; Back Cover |
| Record Nr. | UNINA-9910791757103321 |
| Boca Raton, Fla. : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina | 641.3/6 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Food of animal origin - Analysis
Animal products - Analysis |
| ISBN |
0-203-73152-2
0-429-16605-2 1-4398-0361-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 2 - Food-Grade Proteins from Animal By-Products: Their Usage and Detection Methods; Chapter 3 - Analysis of Rendered Fats; Chapter 4 - Analysis of Cholesterol in Edible Animal By-Products; Chapter 5 - Oxidation; Chapter 6 - Color Measurements on Edible Animal By-Products and Muscle-Based Foods; Chapter 7 - Composition and Calories; Chapter 8 - Essential Amino Acids; Chapter 9 - Fatty Acids; Chapter 10 - Vitamins; Chapter 11 - Minerals and Trace Elements; Chapter 12 - Spoilage Detection; Chapter 13 - Microbial Foodborne Pathogens
Chapter 14 - Mycotoxins and ToxinsChapter 15 - Detection of Bone in Meat; Chapter 17 - Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE; Chapter 18 - Residues of Food Contact Materials; Chapter 19 - Growth Promoters; Chapter 20 - Antibiotics; Chapter 21 - Environmental Contaminants: Pesticides; Chapter 22 - Environmental Contaminants: Heavy Metals; Chapter 23 - Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-Products; Back Cover |
| Record Nr. | UNINA-9910800067503321 |
| Boca Raton, Fla. : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina | 641.3/6 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Food of animal origin - Analysis
Animal products - Analysis |
| ISBN |
1-04-007281-X
0-203-73152-2 0-429-16605-2 1-4398-0361-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 2 - Food-Grade Proteins from Animal By-Products: Their Usage and Detection Methods; Chapter 3 - Analysis of Rendered Fats; Chapter 4 - Analysis of Cholesterol in Edible Animal By-Products; Chapter 5 - Oxidation; Chapter 6 - Color Measurements on Edible Animal By-Products and Muscle-Based Foods; Chapter 7 - Composition and Calories; Chapter 8 - Essential Amino Acids; Chapter 9 - Fatty Acids; Chapter 10 - Vitamins; Chapter 11 - Minerals and Trace Elements; Chapter 12 - Spoilage Detection; Chapter 13 - Microbial Foodborne Pathogens
Chapter 14 - Mycotoxins and ToxinsChapter 15 - Detection of Bone in Meat; Chapter 17 - Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE; Chapter 18 - Residues of Food Contact Materials; Chapter 19 - Growth Promoters; Chapter 20 - Antibiotics; Chapter 21 - Environmental Contaminants: Pesticides; Chapter 22 - Environmental Contaminants: Heavy Metals; Chapter 23 - Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-Products; Back Cover |
| Record Nr. | UNINA-9910823539603321 |
| Boca Raton, Fla. : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat culture / / edited by Annie Potts
| Meat culture / / edited by Annie Potts |
| Pubbl/distr/stampa | Leiden, [The Netherlands] ; ; Boston, [Massachusetts] : , : Brill, , 2017 |
| Descrizione fisica | 1 online resource (308 pages) |
| Disciplina | 641.3/6 |
| Collana | Human-Animal Studies |
| Soggetto topico |
Meat - Social aspects
Meat - Moral and ethical aspects Meat industry and trade - Social aspects Meat industry and trade - Moral and ethical aspects |
| Soggetto genere / forma | Electronic books. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Preliminary Material -- 1 What is Meat Culture? / Annie Potts -- 2 Derrida and The Sexual Politics of Meat / Carol J. Adams and Matthew Calarco -- 3 Rotten to the Bone: Discourses of Contamination and Purity in the European Horsemeat Scandal / Nik Taylor and Jordan McKenzie -- 4 Live Exports, Animal Advocacy, Race and ‘Animal Nationalism’ / Jacqueline Dalziell and Dinesh Joseph Wadiwel -- 5 The Whopper Virgins: Hamburgers, Gender, and Xenophobia in Burger King’s Hamburger Advertising / Vasile Stănescu -- 6 With Care for Cows and a Love for Milk: Affect and Performance in Swedish Dairy Industry Marketing Strategies / Tobias Linné and Helena Pedersen -- 7 “Peace and Quiet and Open Air”: The Old Cow Project / Melissa Boyde -- 8 “Do You Know Where the Light Is?” Factory Farming and Industrial Slaughter in Michel Faber’s Under the Skin / Kirsty Dunn -- 9 Down on the Farm: Why do Artists Avoid ‘Farm’ Animals as Subject Matter? / Yvette Watt -- 10 The Provocative Elitism of ‘Personhood’ for Nonhuman Creatures in Animal Advocacy Parlance and Polemics / Karen Davis -- 11 “I Need Fish Fingers and Custard”: The Irruption and Suppression of Vegan Ethics in Doctor Who / Matthew Cole and Kate Stewart -- 12 On Ambivalence and Resistance: Carnism and Diet in Multi-species Households / Erika Cudworth -- 13 Negotiating Social Relationships in the Transition to Vegan Eating Practices / Richard Twine -- 14 Critical Ecofeminism: Interrogating ‘Meat,’ ‘Species,’ and ‘Plant’ / Greta Gaard -- Index. |
| Record Nr. | UNINA-9910153367003321 |
| Leiden, [The Netherlands] ; ; Boston, [Massachusetts] : , : Brill, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
