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On eating meat : the truth about its production and the ethics of eating it / Matthew Evans.

By: Evans, Matthew.
Material type: materialTypeLabelBookPublisher: Crows Nest, New South Wales : Murdock Books, 2019Description: 312 pages ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 1760637696; 9781760637699.Subject(s): Food -- Moral and ethical aspects | Meat industry and trade -- Moral and ethical aspects | Meat -- Moral and ethical aspects | Slaughtering and slaughter-houses -- Moral and ethical aspects | Animal rights -- AustraliaDDC classification: 338.176 Summary: How can 160,000 deaths in one day constitute a 'medium-sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Eat dairy? You'd better eat veal, too. Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.
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Non-Fiction (NEST)
Non-Fiction (NEST) 338.176 EVA Available

Enhanced descriptions from Syndetics:

A scorching manifesto on the ethics of eating meat by the best placed person to write about it - farmer and chef Matthew Evans, aka The Gourmet Farmer.

How can 160,000 deaths in one day constitute a 'medium-sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Eat dairy? You'd better eat veal, too. Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.