Beef: A Global History

Edible

by Lorna Piatti-Farnell

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, OC everywhere, OCO 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."

Genres: History, Food, Nonfiction, Food and Drink, Cooking, Food History, Cookbooks

144 pages, Hardcover

First published May 14, 2014

Reviews

[Gerhard · Rating 4 out of 5]

So the Koreans have 120 cuts of beef? One of the many interesting facts in this brief but fascinating look at the flipside of where your favourite burger patty comes from.

[Tara Brabazon · Rating 3 out of 5]

A well-balanced book, Beef: A Global History provides a chronological history of domesticated cattle, alongside butchering techniques and diverse cooking strategies. The controversies of beef - from Mad Cow to Oprah - are presented alongside the environmental problems associated with grazing and killing cattle.

This is not an innovative book, but it is a solid discussion of beef history, and its intertwined relationship with domesticated cattle.

[Sesana · Rating 3 out of 5]

Probably too broad for such a short book. Something with a narrower focus would have been more successful. Something like Hamburger: A Global History, about one specific food item, makes for a much better entry in the Edible series.

[TheManSG · Rating 3 out of 5]

As another reviewer said, too broad for a subject such as beef. Narrower focus will be better. Still ok, but too much and unfocused

[Desiree Koh · Rating 3 out of 5]

No beef with one of the Edible Series' more middle of the road (roast?) editions. Informative and edifying, exactly the research I needed for a project.

[Wendelle]

well-written little book that features history and prehistory of raising cattle, different ways to cook beef, and the cultural significance of beef to the identity of America (and extra countries). it is a scrumptious read. sorry cows