SC - Re: "cruel food"

[Wajdi]

What about eating fresh, raw (live) oyesters?  Where the critter is still alive as
it slides down the throat.
wajdi

ana l. valdes wrote:

> My thesis is about how we deal with the animals, the "ethology" involved
> in the process. I mean, how we slaught our mammales to get meat, how to
> stuff goose with food to have their liver grow, all these things are
> historical facts, evoluting from one era to another. My grandfather was
> a veterinary and chemist, and worked many years as chief for the
> Meatexport authority in Uruguay. At that time Uruguay was one of the
> biggest meat exporters in the world.
> He told me a lot about how sick animals were traded to make patés and
> corned biff with them. In Sweden they are very sensitive about the
> inmigrants from Middle Eastern, how de eat, what things they eat, how
> they prepare the food.
> My point is to try to constate that all civilizacions and ethnic groups
> have agreed in some "methods" and have different alimentaries tabous. In
> India you don´t eat meat of the cows, in very many countries, thats the
> horse which is "not edible", etc, etc.
> But all these tabous and methods to eat, to cook and to preserve the
> food (from kosher to halal) are or were dictated by cultural demands.
> The problem is, the topis is so vast, I am still collecting books and
> iconography and I started 1993.
> I don´t see any end, but see the thing as a "longliveproject"
> Regards
> Ana L. Valdés
>



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