Beef : the untold story of how milk, meat, and muscle shaped the world

by Rimas, Andrew.

Format: Print Book 2008
Availability: Available at 1 Library 1 of 1 copy
Available (1)
Location Collection Call #
CLP - Main Library Second Floor - Non-fiction SF195.R56 2008
Location  CLP - Main Library
Collection  Second Floor - Non-fiction
Call Number  SF195.R56 2008
Andrew Rimas and Evan D.G. Fraser have joined together to tell the remarkable story of the noble cow in Beef: The Untold Story of How Milk, Meat, and Muscle Shaped the World. In the bestselling tradition of Cod and Salt comes a lively history of our ongoing relationship with an animal that we have worked alongside, consumed, and even worshipped for thousands of years. The history of the cow is both surprising and fascinating, and Beef offers a unique overview of cattle yesterday, today, and tomorrow--from adoration to breeding to braising; from ancient Mediterranean bullfight rings to African villages to American stockyards--complete with amazing facts and trivia, wonderful recipes, and an important warning for the future of beef production.

Published Reviews
Booklist Review: "Distinctive among the many titles currently assessing the role of carnivorism in modern life, Rimas and Fraser's spirited approach examines the evolution of the role of beef consumption and its varying effects on diverse cultures. The aurochs depicted in primitive cave paintings offer evidence that early humans were already interacting with cattle in wild state. East Africa's Masai still engage in exuberant communal hopping after gorging on fire-roasted beef ribs and blood-based stew. The Spanish tradition of bullfighting has less to do with food than art: it reflects the tragic, the performance played out in the corrida strikingly similar to the drama acted out in Shakespeare's theater. Rimas and Fraser recount the little-remembered but devastating effects of rinderpest, an infectious disease that decimated Europe's cattle into the nineteenth century, efforts to contain it thwarted by shortsighted, greedy entrepreneurs. A few well-chosen recipes break up the authors' narrative.--Knoblauch, Mark Copyright 2008 Booklist"
From Booklist, Copyright (c) American Library Association. Used with permission.
Publisher's Weekly Review: "While Americans may take a plentiful supply of hamburger patties for granted, the days of easy beef are threatened by climate change, dwindling Great Plains aquifers drained by irrigation and an unsustainable business model's thin profit margins, argue the authors of this lively and unsettling history-cum-polemic. Rimas and Fraser preface their sobering assessment with a panoramic history; they write vividly about the semimystical aurochs that became extinct in 1627, the Spanish bullfighting tradition, the African Masai's continuing reverence for cows, plagues that ravaged European herds in the 19th century, and the cowboy era of great cattle drives. Once fattened entirely on pasture grass, cattle are now confined to feedlots for half their lives, pumped full of hormones and antibiotics and stuffed with grain they aren't naturally equipped to eat, sacrificing quality for quantity. The authors lament that cows "ceased to be animals and they became commodities," and they certainly aren't antimeat; their colorful account is well-seasoned with a series of "culinary interludes" for such dishes as bull's tail stew, steak tartare, beef jerky and, of course, the great American hamburger. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved"
(c) Copyright PWxyz, LLC. All rights reserved
Additional Information
Subjects Cattle -- History.
Publisher New York, NY :William Morrow,2008
Edition 1st international ed.
Contributors Fraser, Evan D. G.
Language English
Description xviii, 238 pages : illustrations ; 24 cm
Bibliography Notes Includes bibliographical references and index.
ISBN 9780061353840
9780061718793 (International ed.)
0061718793 (International ed.)
Other Classic View