top

  Info

  • Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.

  Info

  • Utilizzare questo link per rimuovere la selezione effettuata.

Biblioteca

MARC Lista (tabellare)
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  
New York, New York : , : Columbia University Press, , 2016
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
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
Lestel Dominique  
New York, New York : , : Columbia University Press, , 2016
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
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
Lestel Dominique  
New York, New York : , : Columbia University Press, , 2016
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
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
Winter Martin  
Bielefeld : , : transcript Verlag, , [2023]
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
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
ISBN 9783839462461
3839462460
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
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-9910798850603321
Leiden, [The Netherlands] ; ; Boston, [Massachusetts] : , : Brill, , 2017
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui