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Leafing the pages of this book you get a sense that Sutherland knows what he’s talking about
especially now when so many people are looking for alternatives to meat
moreProviding a thorough exposition of the object from an ontological standpoint
Eaten #19 2024 branding visual suitesEATEN No. 19: Meat features all the juicy historical tales your carnivorous heart desires, from the saga of dner kebap in Berlin, a story of a meat loving Indian king, and a biography of the worlds oldest ham. (Winter 2024) Contributors include: Victoria Flexner on the history of making meaty monsters in the medieval European kitchen Freda Muyambo on corned beef and colonialism in Ghana Arabella Paulovich on chicken adobo and the farmworkers movement
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