The Shape of Meat
Preserving Animal Flesh in Victorian Britain
Bibliographic Data
| ID | 5111879 |
|---|---|
| Authors | Robert Woods (0000-0002-7116-9191, McNeil Center for Early American Studies, corresponding author), Rebecca J H Woods |
| Year | 2020 |
| Volume | 35 |
| Pages | 123-141 |
| Publication date | 2020-08-01 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Osiris (JOURNAL) |
| Journal identifiers | ISSN: 0369-7827 • E-ISSN: 1933-8287 |
| Publisher | University of Chicago Press (PUBLISHER • US) |
| DOI | 10.1086/709185 |
| OpenAlex | W3081362636 |
| Language | EN |
| Citations received | 5 |
| References cited | 24 |
In the mid-nineteenth century, animal flesh was subject to a range of treatments in an effort to preserve meat grown on the fringes of the British Empire (in Australia and New Zealand, South and North America) for consumption in urban centers in Britain. Focusing on the publications of the British Society for the Encouragement of Arts, Commerce and Manufacture, and allied sources such as the Lancet, this article demonstrates that the more a preservative technique transformed animal flesh, the more likely consumers—often presumed to hail from the poor and working classes—were to resist it. This resulted in frustration among elite “men of science and industry,” who held that tinned, canned, dried, or chemically treated meats were a “great boon” to precisely these classes. By refusing to consume industrial charqui, which was salted and dried, or by purchasing imported tinned Australian beef or mutton only unwillingly, the lower classes frustrated the ambitions of would-be tastemakers in the Society of Arts, who interpreted consumer resistance in their articles and published reports as the lower orders’ refusal to act in their own best interest. Importantly, it was the very changeability of meat—its figurative malleability as well as its material inconstancy—that enabled industrial transformations, consumer resistance, and its cultural symbolisms, making it a particularly rich object of study for historians of science
Ancient history · Art · Art history · Biology · Elite · Empire · Ephemera · Flesh · Political science · Politics · Social science · Sociology · The arts · Visual arts · Chemistry · Historical and Cultural Archaeology Studies · Historical Economic and Social Studies · Historical Studies and Socio-cultural Analysis · History · Law · Philosophy · Food Science
Ecological Imperialism
Food, Energy and the Creation of Industriousness
The Agrarian History of England and Wales
A Plague of Sheep
Edwin Chadwick, "Mutton Medicine," and the Fever Question
The British Nutrition Transition and its Histories
From Colonial Animal to Imperial Edible
Food and the City in Europe since 1800
Steers Afloat
Spreading Germs
Creatures of Empire
Loaves and fishes
You are what you eat'
Work and Waste
The North American Beef and Cattle Trade with Great Britain, 1870-1914
| Unique citing works | 5 |
|---|---|
| Citations per year | 1 |
| Citation span | 2021 - 2026 (6) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 4 |