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Eating Meat: Science and Consumption Culture by Howard J. Swatland (English) Pap

grandeagleretail
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US $37,93
CircaEUR 32,46
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Goditi i vantaggi. Restituzioni accettate.
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Oggetto che si trova a: Fairfield, Ohio, Stati Uniti
Consegna:
Consegna prevista tra il mer 10 set e il mar 16 set a 94104
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Numero oggetto eBay:388737907314
Ultimo aggiornamento: 11 ago 2025 17:04:13 CESTVedi tutte le revisioniVedi tutte le revisioni

Specifiche dell'oggetto

Condizione
Nuovo: Libro nuovo, intatto e non letto, in perfette condizioni, senza pagine mancanti o ...
ISBN-13
9780955501197
Book Title
Eating Meat
ISBN
9780955501197

Informazioni su questo prodotto

Product Identifiers

Publisher
5 m Publishing LTD.
ISBN-10
0955501199
ISBN-13
9780955501197
eBay Product ID (ePID)
237586923

Product Key Features

Number of Pages
206 Pages
Publication Name
Eating Meat : Science and Consumption Culture
Language
English
Subject
Agriculture / General
Publication Year
2014
Type
Textbook
Author
Howard J. Swatland
Subject Area
Technology & Engineering
Format
Trade Paperback

Dimensions

Item Height
0.6 in
Item Weight
14.7 Oz
Item Length
9 in
Item Width
6.2 in

Additional Product Features

Intended Audience
Scholarly & Professional
Dewey Edition
23
Number of Volumes
1 vol.
Illustrated
Yes
Dewey Decimal
664.9
Synopsis
Aimed at meat aficionados and animal scientists, this book represents a celebration of meat as a dietary staple and a part of human culture. It is both an informative exploration of where meat sits in human history/culture and a technical guide to understanding the foodstuff better. The book begins with a compelling argument for why it is appropriate for humans to eat meat, the constancy of meat as a food resource throughout human history, and the advancement from a hunting-based activity to a planned farming system. It then moves onto practical topics, providing a fascinating insight into the physical properties of meat, including meat cuts, palatability, cooking processes, processed meats, quality evaluation, and meat related terminology. The content is focused upon red meats, and meats which are commonly consumed in developed countries. Subject: Food Production, Animal Science], Aimed at meat aficionados and animal scientists, this book represents a celebration of meat as a dietary staple and a part of human culture. It is both an informative exploration of where meat sits in human history/culture and a technical guide to understanding the foodstuff better. The book begins with a compelling argument for why it is appropriate for humans to eat meat, the constancy of meat as a food resource throughout human history, and the advancement from a hunting-based activity to a planned farming system. It then moves onto practical topics, providing a fascinating insight into the physical properties of meat, including meat cuts, palatability, cooking processes, processed meats, quality evaluation, and meat related terminology. The content is focused upon red meats, and meats which are commonly consumed in developed countries., This book takes a new look at eating meat from the personal viewpoint of a meat aficionado with an international reputation in teaching and research.
LC Classification Number
TX555

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grandeagleretail

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