Toute chair n'est pas viande

Bibliographic Data

ID2735305
AuthorsNoelie Vialles (corresponding author)
Year1998
Volume147
Issue1
Pages139-149
Publication date1998-01-01
Peer ReviewedYes
Open AccessNo
TypeARTICLE
VenueÉtudes rurales (JOURNAL)
Journal identifiersISSN: 0014-2182 • E-ISSN: 1777-537X
PublisherPERSEE Program (PUBLISHER)
DOI10.3406/rural.1998.3625
OpenAlexW2042470063
LanguageEN
Citations received12

All flesh is not meat Our meat-eating habits accept the consumption not of all dead animals but only of slaughtered ones. Two situations of slaughtering serve to show that only animals at «the right distance» - neither too far nor too close to humankind - can be used as meat. Slaughtering does not produce an inedible carcase but a living substance. A counterexample confirms that human practices can set conceptual categories above ambiguous sensory appearances, and thus admit tuna, even though it bleeds, into the category of fish. In all cases, an implicit comparative physiology sets the realm of the living, as well as the concrete relations between people and animals, in order

Biology · Fish · Fish <Actinopterygii> · Fishery · Flesh · Geography · Realm · Food Science · French Urban and Social Studies

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