Making Meat in the Time of Covid-19
Bibliographic Data
| ID | 2182994 |
|---|---|
| Authors | Donald D Stull |
| Year | 2020 |
| Volume | 12 |
| Issue | 2 |
| Pages | 5-17 |
| Publication date | 2020-05-03 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Anthropology Now (JOURNAL) |
| Journal identifiers | ISSN: 1942-8200 • E-ISSN: 1949-2901 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/19428200.2020.1820786 |
| OpenAlex | W3109545605 |
| Language | EN |
| Citations received | 3 |
Additional informationNotes on contributorsDonald D. StullDonald D. Stull is professor emeritus of anthropology at the University of Kansas, where he taught from 1975 to 2015. His research and writing focus on the meat and poultry industry in North America, rural industrialization and rapid growth communities, industrial agriculture’s impact on farmers, processing workers and host communities. Don coedited Any Way You Cut It: Meat Processing and Small-Town America (University Press of Kansas, 1995) and coauthored Slaughterhouse Blues: The Meat and Poultry Industry of North America (Wadsworth, 2004, 2013). He serves on the board of directors of the Socially Responsible Agricultural Project, a national organization that provides support for communities affected by concentrated animal feeding operations. From 2011 to 2020, Don was on the board of directors of the Organization for Competitive Markets, a nonprofit research and advocacy organization working for open and competitive markets and fair trade in America’s food and agriculture sectors
2019-20 coronavirus outbreak · Biology · Coronavirus disease 2019 (COVID-19 · Infectious disease (medical specialty · Outbreak · Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2 · Culinary Culture and Tourism · Food Safety and Hygiene · Medicine · Organic Food and Agriculture · Internal Medicine · Virology
| Citations per year | 0.75 |
|---|---|
| Citation span | 2022 - 2023 (2) |
| Highly cited | No |