Chicken: The Dangerous Transformation of America's Favorite Food

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Yale University Press, 2005 - 195 páginas
Anthropologist Steve Striffler begins this book in a poultry processing plant, drawing on his own experiences there as a worker. He also reports on the way chickens are raised today and how they are consumed. What he discovers about America's favorite meat is not just unpleasant but a powerful indictment of our industrial food system. The process of bringing chicken to our dinner tables is unhealthy for all concerned?from farmer to factory worker to consumer.

The book traces the development of the poultry industry since the Second World War, analyzing the impact of such changes as the destruction of the family farm, the processing of chicken into nuggets and patties, and the changing makeup of the industrial labor force. The author describes the lives of immigrant workers and their reception in the small towns where they live. The conclusion is clear: there has to be a better way. Striffler proposes radical but practical change, a plan that promises more humane treatment of chickens, better food for the consumer, and fair payment for food workers and farmers.

 

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Chicken: the dangerous transformation of America's favorite food

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From a vivid account of working as the "flour boy" breading chicken on the line to a detailed expose of the human rights abuses of "Big Chicken," Striffler's concise text offers a perspective fans of ... Leer comentario completo

Contenido

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IV
32
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72
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93
VIII
111
IX
135
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155
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173
XII
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Acerca del autor (2005)

Steve Striffler is associate professor of anthropology, University of Arkansas.

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