Queen Margaret University logo
    • Login
    View Item 
    •   QMU Repositories
    • eResearch
    • School of Arts, Social Sciences and Management
    • Media, Communication and Production
    • View Item
    •   QMU Repositories
    • eResearch
    • School of Arts, Social Sciences and Management
    • Media, Communication and Production
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    From killing cows to culturing meat

    Date
    2014-05
    Author
    Buscemi, Francesco
    Metadata
    Show full item record
    Citation
    Buscemi, F. (2014) From killing cows to culturing meat, British Food Journal, vol. 116, , pp. 952-964,
    Abstract
    Purpose: The purpose of this paper is to investigate how in Britain, France and Italy the idea of the living animal is being detached from the action of eating meat. It is an ongoing historical process, which has recently been fuelled by the new issue of cultured meat. Design/methodology/approach: Starting from Goody's developmentalist stages (Production, Distribution, Preparation and Consumption), first this work analyses historically how these stages have undergone the process of the disappearance of the animal origins of meat (animal origins of meat are parts like the head and legs that remind us that once meat was an animal). Second, this paper applies cultured meat to Goody's stage of Production, linking the new product to the historical, above described, process. Findings: The analysis shows that, in the past, Goody's stages of Consumption, Distribution and Preparation witnessed the disappearance of the animal origins of meat, while Production was not affected by the phenomenon. Today, with testing on cultured meat, even the stage of Production has gone through this process. Now, all of Goody's stages are involved in the process. Usually considered a shocking novelty, cultured meat is instead a stage of a historical process. Originality/value: No one has previously analysed the disappearance of the animal origins of meat relating it to Goody's stages, and a current issue like cultured meat has never been considered a further step of this process. Emerald Group Publishing Limited.
    Official URL
    http://dx.doi.org/10.1108/BFJ-11-2012-0288
    URI
    https://eresearch.qmu.ac.uk/handle/20.500.12289/3537
    Collections
    • Media, Communication and Production

    Queen Margaret University: Research Repositories
    Accessibility Statement | Repository Policies | Contact Us | Send Feedback | HTML Sitemap

     

    Browse

    All QMU RepositoriesCommunities & CollectionsBy YearBy PersonBy TitleBy QMU AuthorBy Research CentreThis CollectionBy YearBy PersonBy TitleBy QMU AuthorBy Research Centre

    My Account

    LoginRegister

    Queen Margaret University: Research Repositories
    Accessibility Statement | Repository Policies | Contact Us | Send Feedback | HTML Sitemap