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

Thumbnail Image
Files
SAGE_MEAT.pdf(175.74 KB)
Accepted Version
Date
2014-01
Authors
Sage, Colin
Journal Title
Journal ISSN
Volume Title
Publisher
Routledge
Published Version
Research Projects
Organizational Units
Journal Issue
Abstract
Description
Keywords
Livestock , Meat consumption , Human and environmental health
Citation
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.
Link to publisher’s version
https://www.routledge.com/Food-Transgressions-Making-Sense-of-Contemporary-Food-Politics/Goodman-Sage/p/book/9780754679707
URI
https://hdl.handle.net/10468/3076
Collections
Geography - Book chapters
Copyright
© 2014, Michael K. Goodman and Colin Sage.