Over the course of the nineteenth century, factory slaughterhouses replaced the hand-slaughter of livestock by individual butchers, who often performed this task in back rooms, letting blood run through streets. A wholly modern invention, the centralized municipal slaughterhouse was a political response to the public’s increasing lack of tolerance for “dirty” butchering practices, corresponding to changing norms of social hygiene and fear of meat-borne disease. The slaughterhouse, in Europe and the Americas, rationalized animal slaughter according to capitalist imperatives. What is lost and what is gained when meat becomes a commodity? What do the sites of animal slaughter reveal about our relationship to animals and nature? Essays by the best international scholars come together in this cutting-edge interdisciplinary volume to examine the cultural significance of the slaughterhouse and its impact on modernity.
Contributors include: Dorothee Brantz, Kyri Claflin, Jared Day, Roger Horowitz, Lindgren Johnson, Ian MacLachlan, Christopher Otter, Dominic Pacyga, Richard Perren, Jeffrey Pilcher, and Sydney Watts.
|Publisher:||University of Massachusetts Press|
|Series:||Becoming Modern: New Nineteenth-Century Studies Series|
|Product dimensions:||6.00(w) x 9.00(h) x 1.20(d)|
About the Author
PAULA YOUNG LEE teaches Art and Architectural History at Trinity University in San Antonio, Texas, and is the author of a number of scholarly articles.
Table of Contents
Lists of Illustrations and Tables
Introduction: Housing Slaughter - Paula Young Lee
France and GermanyThe Grand Boucherie, the Right to Meat, and the Growth of Paris - Sydney Watts
La Villette: City of Blood (1867-1914)
Siting the Slaughterhouse: From Shed to Factory - Paula Young Lee
Animal Bodies, Human Health, and the Reform of Slaughterhouses in Nineteenth-Century Britain - Dorothee Brantz
BritainCivilizing Slaughter: The Development of the British Public Abattoi, 1850-1910 - Chris Otter
Humanitarian Reform, Slaughter Technology, and Butcher Resistance in Nineteenth-Century Britain - Ian MacLachlan
Filth and Profit, Disease and Health: Public and Private Impediments to Slaughterhouse Reform in Victorian Britain - Richard Perren
United States and MexicoChicago: Slaughterhouse to the World - Dominic A. Pacyga
The Politics of Meat Shopping in Antebellum New York City - Roger Horowitz
Butchers, Tanners, and Tallow Chandlers: The Geography of Slaughtering in Early-Nineteenth-Century New York City - Jared D. Kay• To Admit All Cattle without Distinction: Reconstructing Slaughter in the ˆSlaughterhouse Cases and the New Orleans Crescent City Slaughterhouse - Lindgren Johnson
Abattoir or Packinghouse? A Bloody Industrial Dilemma in Mexico City, c.1890 - Jeffrey M. Pilcher
Conclusion: Why Look at Slaughterhouses? - Paula Young Lee
List of Contributors
What People are Saying About This
“Where’s the beef? This fascinating collection of essays gives some surprising and troubling answers. In its struggles to regulate animal slaughter, to make meat safer and its slaughter more sanitary, the 19th-century city sought desperately to create a modern metropolis. These scrupulously documented studies remind us that blood, guts, and entrails also figure in the civilizing process."
This collection presents a cross-cultural and cross-disciplinary exploration of the emergence of industrialized animal slaughter, a disturbing and evocative subject that also reveals a great deal about less-hidden aspects of modern societies.