Article ID: CBB001210132

Hippophagy in the UK: A Failed Dietary Revolution (2011)

unapi

Otter, Chris (Author)


Endeavour: Review of the Progress of Science
Volume: 35, no. 2-3
Issue: 2 - 3
Pages: 80-90


Publication Date: 2011
Edition Details: Part of a special issue on food history
Language: English

This study explores the history of horseflesh consumption in modern Britain and France. It examines why horsemeat became relatively popular in France, but not Britain. These reasons include the active role of scientists, philanthropists, journalists and butchers. These figures did not actively promote horsemeat in Britain. These factors are as important as cultural and economic ones in explaining dietary transformation.

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Article Otter, Chris (2011) Food, Science, Expertise. Endeavour: Review of the Progress of Science (pp. 63-65). unapi

Citation URI
https://data.isiscb.org/isis/citation/CBB001210132/

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Authors & Contributors
Igra, Alma
Weil, Kari
Crosby, Guy
Thoms, Ulrike
Zilberstein, Anya
Wallach, Jennifer Jensen
Concepts
Food and foods
Nutrition; dietetics
Science and culture
Nutrition
Food industry and trade
Science and society
Time Periods
20th century
19th century
20th century, late
20th century, early
18th century
Ancient
Places
Great Britain
France
United States
England
Iraq
Scotland
Institutions
United States. Dept. of Agriculture
Oxford University
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