Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies - Krish (Stanford University Seetah - Bog

Situating the relationship between practice, practitioner, and commodity resonates with the large body of scholars interested in food production, assembly, consumption, and the craft of cuisine. The book uses butchery as a point of departure for discussing the changing historical relationships with animal utility, symbolism, and meat consumption.