Beef Today
Author | : |
Publisher | : |
Total Pages | : 826 |
Release | : 1988 |
Genre | : Beef cattle |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 826 |
Release | : 1988 |
Genre | : Beef cattle |
ISBN | : |
Author | : Jean Paré |
Publisher | : Company's Coming Publishing Limited |
Total Pages | : 196 |
Release | : 1996 |
Genre | : Cooking |
ISBN | : 9781896891002 |
-- Recipes for today's lifestyle -- Over 200 delicious recipes -- Accompaniments, appetizers, barbecues, casseroles, entrees, roasts, salads, sandwiches, steaks, stews, stir-frys and soups
Author | : |
Publisher | : |
Total Pages | : 428 |
Release | : 2000 |
Genre | : Beef cattle |
ISBN | : |
Author | : Nicolette Hahn Niman |
Publisher | : Chelsea Green Publishing |
Total Pages | : 306 |
Release | : 2021-07-20 |
Genre | : Social Science |
ISBN | : 1645020142 |
“Nicolette Hahn Niman sets out to debunk just about everything you think you know . . . She’s not trying to change your mind; she’s trying to save your world.”—Los Angeles Times “Elegant, strongly argued.”—The Atlantic (named a “Best Food Book”) As the meat industry—from small-scale ranchers and butchers to sprawling slaughterhouse operators—responds to COVID-19, the climate threat, and the rise of plant-based meats, Defending Beef delivers a passionate argument for responsible meat production and consumption–in an updated and expanded new edition. For decades it has been nearly universal dogma among environmentalists that many forms of livestock—goats, sheep, and others, but especially cattle—are Public Enemy Number One. They erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. As recently as 2019, a widely circulated Green New Deal fact sheet even highlighted the problem of “farting cows.” But is the matter really so clear-cut? Hardly. In Defending Beef, Second Edition, environmental lawyer turned rancher Nicolette Hahn Niman argues that cattle are not inherently bad for the earth. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight, livestock can play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there. With more public discussions and media being paid to connections between health and diet, food and climate, and climate and farming—especially cattle farming, Defending Beef has never been more timely. And in this newly revised and updated edition, the author also addresses the explosion in popularity of “fake meat” (both highly processed “plant-based foods” and meat grown from cells in a lab, rather than on the hoof). Defending Beef is simultaneously a book about big issues and the personal journey of the author, who continues to fight for animal welfare and good science. Hahn Niman shows how dispersed, grass-based, smaller-scale farms can and should become the basis of American food production.
Author | : John Peirce |
Publisher | : Sunstone Press |
Total Pages | : 220 |
Release | : 2016-07-05 |
Genre | : Business & Economics |
ISBN | : 1611394082 |
Whether or not you are a beef consumer, are you satisfied that you know all you should about this product? Usual sources of information might, to a very large degree, not give adequate information about beef. Some of these sources might be biased—either f
Author | : |
Publisher | : |
Total Pages | : 40 |
Release | : 2008 |
Genre | : Agricultural productivity |
ISBN | : |
Author | : Joshua Specht |
Publisher | : Princeton University Press |
Total Pages | : 362 |
Release | : 2020-10-06 |
Genre | : History |
ISBN | : 0691209189 |
"By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--
Author | : Jean Paré |
Publisher | : Company's Coming Publishing Limited |
Total Pages | : 164 |
Release | : 2002 |
Genre | : Cooking |
ISBN | : 9781895455816 |
Beef, North America's most popular meat, is featured at its delicious best in this savory collection of tempting recipes. Simple and quick to prepare, today's beef is lean, nutritious and extremely versatile. Book jacket.
Author | : Vaclav Smil |
Publisher | : John Wiley & Sons |
Total Pages | : 295 |
Release | : 2013-03-18 |
Genre | : Technology & Engineering |
ISBN | : 1118278690 |
Meat eating is often a contentious subject, whether considering the technical, ethical, environmental, political, or health-related aspects of production and consumption. This book is a wide-ranging and interdisciplinary examination and critique of meat consumption by humans, throughout their evolution and around the world. Setting the scene with a chapter on meat’s role in human evolution and its growing influence during the development of agricultural practices, the book goes on to examine modern production systems, their efficiencies, outputs, and impacts. The major global trends of meat consumption are described in order to find out what part its consumption plays in changing modern diets in countries around the world. The heart of the book addresses the consequences of the "massive carnivory" of western diets, looking at the inefficiencies of production and at the huge impacts on land, water, and the atmosphere. Health impacts are also covered, both positive and negative. In conclusion, the author looks forward at his vision of “rational meat eating”, where environmental and health impacts are reduced, animals are treated more humanely, and alternative sources of protein make a higher contribution. Should We Eat Meat? is not an ideological tract for or against carnivorousness but rather a careful evaluation of meat's roles in human diets and the environmental and health consequences of its production and consumption. It will be of interest to a wide readership including professionals and academics in food and agricultural production, human health and nutrition, environmental science, and regulatory and policy making bodies around the world.
Author | : Lorna Piatti-Farnell |
Publisher | : Reaktion Books |
Total Pages | : 146 |
Release | : 2013-06-01 |
Genre | : Cooking |
ISBN | : 1780231172 |
Hamburgers, pot roast, stew, steak, brisket—these mouthwatering dishes all have cows in common. But while the answer to the question, “Where’s the beef?” may be, “everywhere,” links to obesity and heart disease, mad-cow disease, and global warming have caused consumers to turn a suspicious eye onto the ubiquitous meat. Arguing that beef farming, cooking, and eating is found in virtually every country, Beef delves into the social, cultural, and economic factors that have shaped the production and consumption of beef throughout history. Lorna Piatti-Farnell shows how the class status of beef has changed over time, revealing that the meat that was once the main component in everyday stews is today showcased in elaborate dishes by five-star chefs. She considers the place beef has occupied in art, literature, and historical cookbooks, while also paying attention to the ethical issues in beef production and contemplating its future. Featuring images of beef in art and cuisine and palate-pleasing recipes from around the world, Beef will appeal to the taste buds of amateur grillers and iron chefs alike.