Pig/Pork: Archaeology, Zoology and Edibility

by Pia Spry-Marques

Pigs unite and divide people, but why?

Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history, and gastronomy, providing a close and affectionate look at the myriad causes underlying this multi-millennial bond. What is it that people in all four corners of the world find so fascinating about the pig? When did the human obsession with pigs begin, how did it develop through time, and where is it heading? Why are pigs so special to some of us, but not to others?

Pig/Pork sets out to answer these and other porcine-related questions, examining human-pig interactions across the globe through time, from the Palaeolithic to the present day. The book dissects pig anatomy and behavior, and describes how this knowledge plays a major role in the advance of the agricultural and medical sciences, among others.

The book also looks closely at the history of pig-human interaction; how they were domesticated and when, how they affected human history through their diseases, and how they have been involved in centuries of human conflicts. All this is accompanied by a liberal peppering of pork recipes and the stories behind them, along with facts, wisdom, and porker lore, providing a thought-provoking account of where our food comes from, both historically and agriculturally, and how this continues to influence many parts of our behavior and culture.

Genres: Nonfiction, Science, Food, Biology, Archaeology, Animals, Anthropology

288 pages, Hardcover

First published July 13, 2017

Reviews

[Alysa H. · Rating 2 out of 5]

This was mildly interesting, and I love good academic work, but although the author gamely tried to insert humor and gastronomy, the book remained extremely dry. The rambling and the lack of structure didn't help, and neither did the final chapter, which -- after an entire book of largely objective science and anthropology -- consists of the author's sudden proselytizing for veganism. I'm sure her personal convictions are heartfelt, but it's pretty sly to spring that on a captive audience who obviously came for the pork.

** I received a Review Copy of this book via NetGalley **

[Patty · Rating 4 out of 5]

A nonfiction book about everything remotely related to the farming and eating of pigs. I expected from the subtitle and the author's personal background that archaeology would be the main focus, but it turns out that's really only the first two chapters, which cover the Paleolithic hunting of wild boar and the original domestication of pigs. The other chapters turn to topics as diverse as experiments on feeding farmed pigs leftovers from restaurants, the spread of foot-and-mouth disease, a special Spanish ham called ibérico de bellota which can only be fed acorns, genetically modifiying pigs so their manure would contain less phosporus, sunburn in pigs, minature pet pigs, organ donation between humans and pigs, the terrifying tapeworms to be acquired from eating raw pork, why pork is a 'white' meat, how to make sausages, theories on why pork is neither halal nor kosher, the use of an enzyme from pig pancreases in wine production, EU food-safety regulations on traditional pork dishes, Cuba's 'Bay of Pigs', the Pig War between the US and Canada in 1859, and Oliver Cromwell's favorite pig breed. Basically if it has the remotest connection to the title, Spry-Marques has included it. She even includes recipes for each chapter, though some of them are clearly more for amusement than actual consumption – I can't imagine anyone having just finished a chapter on how eating raw pork will give you cysts in your brain is eager to try figatellu, a type of uncooked sausage from France. And it would take a braver foodie than me to taste "Asian-inspired pork uterus with green onion and ginger". In fact, as is probably not surprising for any book which touches on factory farming however briefly, you will probably come away not wanting to eat pork at all for a while.

Spry-Marques's writing is breezy and conversational, which kept me turning the pages even when the structure was a bit scattered. I wish it were more focused, but it's a great book for anyone who enjoys popular science, history, or food writing.
I read this as an ARC via NetGalley.

[Stephanie · Rating 3 out of 5]

I got this book from goodreads first reads. This whole book was very interesting but also very odd. It was jam packed with all sorts of minutiae and some things got way to involved and specific. They author frequently went above and beyond in explaining why a statement reflected the latest findings when I'd already accepted the statement for what it was. One of the best things about this over-explaining was how the reader really got a sense of how data is so easily manipulated and the dubious nature of inference in archeology. The recipes were very interesting. I also found the foot notes annoying not because I dislike footnotes but some times they had really good info that I wanted and other times it was just a witty aside that could have fit in the text but was relegated to a footnote. You never knew which one you'd get and it got rather distracting.

[Ken · Rating 2 out of 5]

Most of this stuff I'd learned in college but it was still interesting to review again, swine science with some anthropology and meat technology thrown in. That was50 years ago and the facts haven't changed. Spry-Marques, a native of Spain, puts her own European flair on the subject of pigs and pork, including recipes from antiquity until today. Not for everyone.

[David · Rating 3 out of 5]

Enjoyed although skipped most of the recipes. Liked the idea of competition with chickens as having an influence on religious intolerance of pork. Was also unaware of how many people still picked up diseases from eating pig products.

[Alistair Leadbetter · Rating 2 out of 5]

Lots of great stuff here and there's a really strong and important story to be told. Unfortunately the editing has been weak and so the book is far from succinct and it can't seem to decide whether it's popular science or something more detailed.

[Jordi Mon Companys · Rating 5 out of 5]

Thorough and witty investigation on how intertwined ours and pork's lives are and have been for ages.

[Carl · Rating 2 out of 5]

This is a strange book. Some very detailed science coupled with recipes.

[Danielle T · Rating 3 out of 5]

I'd totally forgotten I read another Bloomsbury Sigma book (Goldilocks and the Water Bears: The Search for Life in the Universe), and it seems this imprint is for popular science first time authors? Spry-Marques nails the tone of talking to a general audience better than Preston, but it felt very broad tackling anything relating to pigs and pork (I'm reminded of Mary Roach books, but less pithy). Recipes are included at the end of chapters, but largely just as accents to the chapter's topic.

In the last chapter, Spry-Marques reveals that during the process of writing this book (and having her first child and then thinking about milk consumption), she's decided to go vegan. This turn of events wasn't *super* surprising considering the description of factory farming conditions and medical use.

[Rose]

An intensive but yet fascinating historical reference to the relationship with and domestication of pigs by mankind. I appreciate Pia Spry-Marcques addition of notes and opinions as a side, keeping the books main content technical but allowed a personal connection with the author and understanding of her value of pigs.
Full Disclosure: I was allowed to read a copy of this book for free as a member of NetGalley in exchange for my unbiased review. The opinions I have expressed are my own and I was not influenced to give a positive review.