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Beef --- Meat inspection --- Slaughtering and slaughter-houses --- Inspection --- Abattoirs --- Butchering --- Meat industry and trade --- Public institutions --- Meat

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« Vous ne pourrez manger aucune bête crevée ». Notre société reste fidèle à l'interdit du Deutéronome et tue les animaux dont elle se nourrit. Mais tout procédé de mise à mort n'est pas accepté ; il faut verser le sang pour pouvoir transformer le corps en substance consommable, en viande de « boucherie ». Or, de cette condition première du régime carné, nous ne voulons pourtant rien voir. Les sacrifices solennels, les célébrations festives, puis les tueries fonctionnant dans les villes ont fait place aujourd'hui à un abattage invisible, enclos dans des lieux appropriés, tenu à bonne distance. Cette récente séparation entre abattage et boucherie épargne à nos regards le geste fondateur du régime carné. Pourquoi donc faut-il verser le sang des bêtes pour pouvoir se nourrir de leur chair ? Et pourquoi cette nécessité offense-t-elle nos sensibilités, sans pourtant nous rendre végétariens ? En observant des abattoirs du sud-ouest de la France, Noélie Vialles, met en lumière l'existence d'un système complexe d'évitement et de dépassement du geste fatal. Son analyse montre comment les modalités de mise à mort et de préparation des animaux domestiques pour la consommation humaine mettent en jeu, bien au-delà de l'abattage, des représentations symboliques du sang, des hommes et des bêtes.

Slaughtering and slaughter-houses --- History --- #SBIB:39A72 --- #SBIB:93H3 --- -Abattoirs --- Butchering --- Meat industry and trade --- Public institutions --- Etnografie: Europa --- Thematische geschiedenis --- -Etnografie: Europa --- History. --- Abattoirs --- Slaughtering and slaughter-houses - France - History --- Anthropology --- abattoir --- viande --- bétail --- boucherie --- sociologie --- France --- ANIMAUX DE BOUCHERIE --- BETAIL --- FRANCE --- ABATTAGE --- SUD-OUEST --- HISTOIRE --- ASPECT SOCIOLOGIQUE

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The human and the horse share a long history together. At first horses were working animals, serving as a means of transport in agriculture and in war. Nowadays, horses are domestic pets with a moral status: used for recreation, in competitions, and for medical therapy. In 1948 the grandfather of Heleen Peeters (BE) began a business in what many now consider to be taboo: horse meat. At that time, people were poor, recovering from the struggles of World War II, and horse meat, being a high quality product for an affordable price, was in high demand. But now, 70 years later, the consumption and production of horse meat is disappearing. Peeters broadly documented and investigated horse (meat) culture in Belgium, France, Italy, Poland, Argentina, Uruguay, Kyrgyzstan, the United States and Canada. Why is horse meat becoming less popular? What happens to horses if they are no longer eaten? How do we relate to animals in the first place? And what about the need to cut back on our meat consumption?

Peeters, Heleen --- Photography of horses --- Horses --- Slaughtering and slaughter-houses --- Horsemeat --- fotografie --- documentaire fotografie --- dierenfotografie --- paarden --- eenentwintigste eeuw --- België --- Peeters Heleen --- 77.071 PEETERS --- Hippophagy --- Horse meat --- Meat --- Abattoirs --- Butchering --- Meat industry and trade --- Public institutions --- Peeters, Heleen. --- Photography

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Information Theory and Evolution discusses the phenomenon of life, including its origin and evolution (and also human cultural evolution), against the background of thermodynamics, statistical mechanics, and information theory. Among the central themes is the seeming contradiction between the second law of thermodynamics and the high degree of order and complexity produced by living systems. This paradox has its resolution in the information content of the Gibbs free energy that enters the biosphere from outside sources, as the author will show. The role of information in human cultural evolut

Evolution (Biology) --- Information theory in biology. --- Biology --- Biomathematics --- Animal evolution --- Animals --- Biological evolution --- Darwinism --- Evolutionary biology --- Evolutionary science --- Origin of species --- Evolution --- Biological fitness --- Homoplasy --- Natural selection --- Phylogeny --- Biometry --- 675.8 --- 577.2 --- 577.2 Molecular bases of life. Molecular biology --- Molecular bases of life. Molecular biology --- 675.8 Industries based on leather and fur production wastes (including slaughter and carcass by-products). Waste collection, reprocessing, utilization --- Industries based on leather and fur production wastes (including slaughter and carcass by-products). Waste collection, reprocessing, utilization --- Biological statistics --- Biometrics (Biology) --- Biostatistics --- Statistics --- Data processing --- Statistical methods&delete& --- Statistical methods

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Michael Ondaatje is the first comprehensive and fully up-to-date study of Ondaatje's entire oeuvre. Starting from Ondaatje's beginnings as a poet, this volume offers an intensive account of each of his major publications, including The Collected Works of Billy the Kid, Coming Through Slaughter, In The Skin of a Lion and The English Patient, drawing attention to the various contexts and intertexts that have informed his work.The book contains a broad overview of Ondaatje's career for students and readers coming to his work for the first time. It also offers an original reading of his writing wh

Ondaatje, Michael, --- Ondaatje, Michael --- Ondaatje, Philip Michael --- Criticism and interpretation. --- Literature --- Literary Studies: Fiction, Novelists & Prose Writers --- LITERARY CRITICISM / Asian / Indic --- India --- Billy the Kid. --- Coming Through Slaughter. --- English Patient. --- Michael Ondaatje. --- Skin of Lion. --- intertexts. --- poet. --- poetics of postmodernism. --- postcolonial literature. --- postcolonial theory.