SC - Re: "cruel food"

[roscelin at ibm.net]

You might want to check out Animal to Edible by Noelie Vialles.  Cambridge University
Press, 1994.  ISBN 0-521-466725.  It's a study of current abattoirs in south-west
France, particularly on the symbolic separation of the edible meat from the living
animal.

Helen Rose Winfield
mka Donna L. Franke

ana l. valdes wrote:

> Oh yes, this is my point! I try to use a "cultural relativistic"
> approach to the topic. We, "modern" people use the same "barbarian" kind
> of treatments we accuse our ancestors or primitive folks for. We stuff
> the goose with crumbs and sherry to have it fatted and its liver grow
> abnormally fat, we starv to death the snails we are going to eat (to
> purgate them). Why should we assume our ancestors or the Chinese or the
> Indians or (choose the adjectiv you want), were "barbarian", but not we?
> I suggest to you interested on the topic a wonderful book, written by
> Calvin W. Schwabe "Unmentionable Food". There is all, from Racoon Stew
> (USA) to Fried Cockchafer Grubs, France.
> Ana L. Valdés




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