Beef The Untold Story of How Milk, Meat, and Muscle Shaped the World

ISBN-10: 006135385X

ISBN-13: 9780061353857

Edition: N/A

Authors: Andrew Rimas, Evan Fraser

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The cow. Central to human existence since time began, cows have served as a source of food, a means of labor, an economic resource, an inspiration for art, and even as a religious icon-many cultures worshipped the cow as a god.Beef is the captivating history of an animal whose relationship with humanity has shaped the world as we know it. Peppered with lively anecdotes and culinary tidbits, this engaging panoramic view of the cow's long and colorful history spans the globe-from ancient Mediterranean bullfighting rings to the rugged grazing grounds of eighteenth-century England, from the quiet farms of Japan's Kobe beef cows to crowded American stockyards and the remote villages in East Africa that are home to the Masai, to whom cattle mean everything. Leaving no stone unturned, Beef is not only a compelling story but a necessary call to arms, offering practical solutions for confronting the sad current condition of the wasteful and destructive beef and dairy industries.You will never look at steak the same way again.
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Book details

List price: $14.99
Publisher: HarperCollins Publishers
Publication date: 10/13/2009
Binding: Paperback
Pages: 256
Size: 5.31" wide x 8.00" long x 0.58" tall
Weight: 0.484
Language: English

How to Eat Beef
Culinary Interlude: Rib Eye Steak
Big Trouble in the Beef Business
From Horn to Hoof (The Ecological and Evolutionary Origins of the Cow: Prehistory-8000 B.C.)
The Thread in the Labyrinth: Picasso's Minotaur and the Spirit of Cattle
What is a Cow?
Culinary Interlude: Nine Primal Cuts
Domestication: How the Cows Came Home
Meat, Milk, Muscle, and Dung
Pity and Fear: Ernest Hemingway's Bullfights
The Coconut Theory of Animal Husbandry
The Reddest Meat of All
Culinary Interlude: Bull's Tail Stew
Delamere's Cattle
The Food of the Gods (The Origin of Religion: 8000 B.C.-400 B.C.)
Bull Gods on Hadrian's Wall
Culinary Interlude: A Mithraic Dinner with Meatballs
First Rites
Early Myths and Legends: The Cattle of the Sun and the Bull of Heaven
Culinary Interlude: Homeric Roast Beef
Early Myths and Legends Explained (Part I): Metamorphoses
Early Myths and Legends Explained (Part II): A Man of His Times
The Bible's One, True Bull God
Culinary Interlude: A Fatted Calf
The Cattle of the Sun, Revisited
A Lucky Killing
The Brown Bull of Ulster (Wealth and Honor: 400 B.C.-A.D. 1500)
King Servius Tullius Strikes Gold
Cow Heroes: Rustling for Fun and Profit
Culinary Interlude: Prophecy Broth
Monks and the Rise of Cheese
Culinary Interlude: Cheddar
Culinary Interlude: A Catalog of Noble Cheeses
A Medieval Banquet
Culinary Interlude: Beef y-stywyd, or the Ribs of Henry IV
Cow Villains: The Reivers
Ole Lemurt's Hero
The Cloven Hoof
Gene Pools and Paint Pots (The Birth of Modernity: The Sixteenth to Nineteenth Centuries)
A Perfect Teat: Dutch Milkers
Culinary Interlude: Jersey Cream and Fresh Berries
"All Is Useless That Is Not Flesh…": Bigger, Better Beeves
Culinary Interlude: Lumber Pye
Toro Bravo's Brave New World: The Conquest of New Spain
The Woman of Narok
Cattle Kings And Dairy Queens (The Industrialization of Food: The Nineteenth Century)
War, Pandemics, and Famine
Culinary Interlude: Steak Tartare
Chemical Solutions: Making Food Last Longer
Culinary Interlude: Roast Beef and Yorkshire Pudding
Cowboys and Barbed Wire
Culinary Interlude: Barbecue and Beef Jerky
Bubbly Creek and the Union Stock Yards
Cuchulainn Defeated?
The $300 Sirloin (Cattle in the Twentieth and Twenty-first Centuries)
Death of a Small-Town Butcher
Two Dodos: The Beef and Milk Industries Today
Culinary Interlude: The American Hamburger
A Dry Future
The Criollo Solution
Ethical Eating
Meden Agan: Japanese Wagyu Beef
Culinary Interlude: Wagyu Sashimi
Titus Salt, the Great Paternalist
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