Chicken : the dangerous transformation of America's favorite food
著者
書誌事項
Chicken : the dangerous transformation of America's favorite food
（Yale agrarian studies）
Yale University Press, c2005
- : hardcover
- : [pbk]
大学図書館所蔵 件 / 全12件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Includes index
HTTP:URL=http://www.loc.gov/catdir/toc/ecip059/2005007310.html Information=Table of contents
Series statement from publisher's list
内容説明・目次
- 巻冊次
-
: hardcover ISBN 9780300095296
内容説明
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 this favourite meat is not just unpleasant but a powerful indictment of the 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, analysing 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 labour 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.
- 巻冊次
-
: [pbk] ISBN 9780300123678
内容説明
From inside the chicken factory, a report on the real cost of chicken for farmers, workers, and consumers
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.
「Nielsen BookData」 より
