Includes bibliographical references (p. [247]-264) and index.
Contents:
Introduction: The gold standard is green -- The only world we have -- The lives they lead -- The fishy business of aquaculture -- Denial -- A day in the life of a vegan.
Summary:
This revelatory work brings together author Masson's intellectual, psychological, and emotional expertise over the last twenty years into the pivotal book of the food revolution. Masson shows how food affects our moral selves, our health, and the environment. He raises questions to make us conscious of the decisions behind every bite we take: What effect does eating animals have on our land, waters, even global warming? What are the results of farming practices--such as debeaking chickens and separating calves from their mothers--on animals and humans? How does the health of animals affect the health of our planet and our bodies? And uniquely, as a psychoanalyst, Masson investigates how denial keeps us from recognizing the animal at the end of our fork--think pig, not bacon--and how each culture distinguishes which animals are food and which are forbidden.--From publisher description.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.