Karen Lykke Syse and Arve Hansen: Changing Meat Cultures Food Practices, Global Capitalism, and the Consumption of Animals

Edited book published by Rowman & Littlefield, 2021 

Cover of the edited book


This collection explains changing meat cultures through studies of both everyday food practices and the political economy of industrialized animal husbandry. We do this through case studies from 'affluent' and 'developing' countries. These contributions will shed light on global food connections and show how global, industrialized food and fodder systems have changed the way we relate to animals, their meat, and what kind of animals’ meat we eat. In the past few years, controversies around meat have arisen around industrialization and globalization of meat production, often pivoting around health, environmental problems, and animal welfare issues. Although meat increasingly figures as a problem, most consumers’ knowledge of animal husbandry and meat is more absent than ever. How is meat produced today, and where? How do we consume meat, and how have our consumption habits changed? Why have these changes occurred, and what are the social and cultural consequences of these changes? This book takes the reader on a geographic, ethnographic and historical journey to rural and urban areas and arenas across the world, and tells a series of stories of the dramatic changes in meat consumption.

View the publication on the publishers website. 


Karen Lykke Syse and Arve Hansen

Portrait Karen Lykke Syse
Associate Professor Karen Lykke Syse
Portrait Arve Hansen
Researcher Arve Hansen 


Published Dec. 14, 2021 3:01 PM - Last modified Dec. 14, 2021 3:02 PM