Chicken: The Dangerous Transformation of America's Favorite Food

Nonfiction, Science & Nature, Technology, Food Industry & Science, History, Modern, 20th Century
Cover of the book Chicken: The Dangerous Transformation of America's Favorite Food by Steve Striffler, Yale University Press
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Author: Steve Striffler ISBN: 9780300128161
Publisher: Yale University Press Publication: October 1, 2008
Imprint: Yale University Press Language: English
Author: Steve Striffler
ISBN: 9780300128161
Publisher: Yale University Press
Publication: October 1, 2008
Imprint: Yale University Press
Language: English
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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
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.

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