| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1157657 | Endeavour | 2011 | 11 Pages |
Abstract
⺠This study explores the history of horseflesh consumption in modern Britain and France. ⺠It examines why horsemeat became relatively popular in France, but not Britain. ⺠These reasons include the active role of scientists, philanthropists, journalists and butchers. ⺠These figures did not actively promote horsemeat in Britain. ⺠These factors are as important as cultural and economic ones in explaining dietary transformation.
Related Topics
Social Sciences and Humanities
Arts and Humanities
History
Authors
Chris Otter,