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On Eating Meat: The Truth About its Production and the Ethics of Eating it
— —
Matthew Evans
On Eating Meat: The Truth About its Production and the Ethics of Eating it by Matthew Evans at Abbey's Bookshop,

On Eating Meat: The Truth About its Production and the Ethics of Eating it

Matthew Evans


9781760637699

Murdoch Books


Society & Social Sciences;
Ethical issues & debates;
Animal husbandry;
Cookery, food & drink


Paperback

280 pages

$32.99
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'Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the meat we eat. Matthew Evans brings his unflinching honesty - and a farmer's hands-on experience - to the question of how to be an ethical carnivore.' Hugh Mackay

'Intellectually thrilling - a book that challenges both vegans and carnivores in the battle for a new ethics of eating. This book will leave you surprised, engrossed and sometimes shocked - whatever your food choices.' Richard Glover

How can 160,000 deaths in one day constitute a 'medium-sized operation'?

Think beef is killing the world? What about asparagus farms? Or golf?

Eat dairy? You'd better eat veal, too.

Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.


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By:   Matthew Evans
Imprint:   Murdoch Books
Country of Publication:   Australia
Dimensions:   Height: 234mm,  Width: 153mm, 
Weight:   420g
ISBN:   9781760637699
ISBN 10:   1760637696
Pages:   280
Publication Date:   July 2019
Audience:   General/trade ,  ELT Advanced
Format:   Paperback
Publisher's Status:   Active

Intro: Smells Like Money 1.The View from the City 2.The View from the Feedlot (aka Well, There Were a Few Deaths) 3.Killing the Mothers 4.160,000 Deaths in One Day: a medium-sized operation 5.The View from the Killing Floor 6.Animal Lovers 7.Cats 8.A Farmer's Musing on Suffering 9.Floyd and What We Don't Know About Animals Yet 10.It Ain't Pretty: What it's Like Being at a Kill 11.Think Being Vegan Hurts No Animal? Think Again 12.Beef is Killing the World: What About Asparagus? Or Golf? 13.Antibiotics 14.Banned In 160 Nations, But Not Here 15.What's Behind the Locked Gate? 16.How do We Feed the World? 17.The No Meat Diet Isn't the Answer 18.Eat Dairy? You'd Better Eat Veal Too 19.Fake Meat 20.When the Hunter Becomes the Hunted 21.It Was a Reformed Vegan Who Taught Me How To Kill 22.Forget the Other Animal for a Second, Look at the Producer 23.The Need for the Ethical Omnivore 24.What Is Good Meat? 25.The True Price of Food 26.Force for Good

Matthew Evans is a former chef and food critic, now a Tasmanian smallholder, restaurateur and food activist. He raises pigs, milks cows, tends a garden, runs a farm restaurant and teaches from Fat Pig Farm, in the picturesque Huon Valley. Matthew is the star of the long-running SBS TV show The Gourmet Farmer as well as food documentaries What's the Catch? and For the Love of Meat. He is the author of twelve books, including the authoritative and internationally bestselling Real Food Companion and The Gourmet Farmer Deli Book, as well as his autobiography Never Order Chicken on a Monday followed by The Dirty Chef.

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