On food and cooking the science and lore of the kitchen ( PDFDrive ) 250
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hundreds,andtheoverallriskofcontracting
thepriondiseasefrombeefappearstobevery
small.
ControversiesinModern
MeatProduction
Meatproductionisbigbusiness.IntheUnited
Statesjustafewdecadesago,itwassecond
onlytoautomobilemanufacturing.Both
industryandgovernmenthavelong
underwrittenresearchoninnovativewaysto
controlmeatproductionanditscosts.The
resulthasbeenareliablesupplyofrelatively
inexpensivemeat,butalsoaproduction
systemincreasinglydistantfromitsoriginsin
thefamilyfarmer’spasture,pigsty,and
chickencoop,andtroublinginvariousways.
Manyinnovationsinvolvetheuseof
chemicalstomanipulateanimalmetabolism.
Thesechemicalsactasdrugsintheanimals,
andraiseworriesthattheymayinfluence
humanhealthaswell.Otherinnovations
involvetheanimals’livingconditions,which
havebecomeincreasinglyartificialand
crowded,andtheirfeed,whichoftenincludes
reprocessedwastematerialsfromvarious
agriculturalindustries,andwhichcontributed
totheoriginofmadcowdiseaseandthe
persistenceofsalmonellainchickens.The
scaleandconcentrationofmodernmeat
production,withhundredsofthousandsof
animalsconfinedinasinglefacility,have
causedsignificantwater,soil,andair
pollution.Enoughconsumersandproducers
havebecomeuneasyaboutthese
developmentsthatthereisnowamodest
segmentoftheindustrydevotedtomeats
raisedmoretraditionally,onasmallerscale,
andwithmoreattentiontothequalityofthe
animals’lifeandmeat.
InvisibleAnimals
Historian William Cronon has written
