Otter, Chris (Author)
Endeavour: Review of the Progress of Science
Volume: 35, no. 2-3
Issue: 2 - 3
Pages: 80-90
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.
...MoreArticle Otter, Chris (2011) Food, Science, Expertise. Endeavour: Review of the Progress of Science (pp. 63-65).
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