Beef: A Global History

Edible

by Lorna Piatti-Farnell

Beef is everywhere, throughout history and around the globe. Starting from the premise that beef farming, cooking and eating can be found in virtually all countries in the world, Beef explores the social, cultural and economic factors that shaped the production and consumption of beef throughout history.
Describing how the ‘class status’ of beef has changed through time, Beef discusses how this meat has been revalued: once the main constituent of hearty, vernacular stews, beef is now showcased in the most elaborate dishes of Michelin-starred chefs today. The book also considers the place occupied by beef in art, literature and historical cookbooks, and – paying attention to ethical issues in the production of the meat – offers a consideration of the future of beef.
Aimed at the general reader with an interest in history, food and culture, Beef also has much to say to scholars and students of food, and agrarian, history. Featuring many fine images of beef in nature, art and cuisine around the world, Beef will appeal as much to lovers of flame-grilled hamburgers as the molecular gastronomy of Heston Blumenthal.

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

156 pages, Kindle Edition

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