{"product_id":"9781584656982","title":"Meat, Modernity, and the Rise of the Slaughterhouse","description":"\u003cp\u003eOver the course of the nineteenth century, factory slaughterhouses replaced the hand-slaughter of livestock by individual butchers, who often performed this task in back rooms, letting blood run through streets. A wholly modern invention, the centralized municipal slaughterhouse was a political response to the public’s increasing lack of tolerance for “dirty” butchering practices, corresponding to changing norms of social hygiene and fear of meat-borne disease. The slaughterhouse, in Europe and the Americas, rationalized animal slaughter according to capitalist imperatives. What is lost and what is gained when meat becomes a commodity? What do the sites of animal slaughter reveal about our relationship to animals and nature? Essays by the best international scholars come together in this cutting-edge interdisciplinary volume to examine the cultural significance of the slaughterhouse and its impact on modernity.\u003c\/p\u003e\u003cp\u003eContributors include: Dorothee Brantz, Kyri Claflin, Jared Day, Roger Horowitz, Lindgren Johnson, Ian MacLachlan, Christopher Otter, Dominic Pacyga, Richard Perren, Jeffrey Pilcher, and Sydney Watts.\u003c\/p\u003e","brand":"University of New Hampshire Press","offers":[{"title":"Default Title","offer_id":47055713534192,"sku":"9781584656982","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781584656982_p0.jpg?v=1763805307","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781584656982","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}