Making and un-making meat: cultural boundaries, environmental thresholds and dietary transgressions


Autoria(s): Sage, Colin
Contribuinte(s)

Goodman, Michael K.

Sage, Colin

Data(s)

13/09/2016

13/09/2016

01/01/2014

28/01/2014

Formato

application/pdf

Identificador

Sage, C. (2014) 'Making and un-making meat: cultural boundaries, environmental thresholds and dietary transgressions' in Goodman, M.K. and Sage, C. (eds.) Food transgressions: making sense of contemporary food politics. London : Routledge. pp. 181-203.

181

203

9780754679707

http://hdl.handle.net/10468/3076

Idioma(s)

en

Publicador

Routledge

Relação

Food transgressions: making sense of contemporary food politics

https://www.routledge.com/Food-Transgressions-Making-Sense-of-Contemporary-Food-Politics/Goodman-Sage/p/book/9780754679707

Direitos

© 2014, Michael K. Goodman and Colin Sage.

Palavras-Chave #Livestock #Meat consumption #Human and environmental health
Tipo

Book chapter