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The Resource Meathooked : the history and science of our 2.5-million-year obsession with meat, Marta Zaraska

Meathooked : the history and science of our 2.5-million-year obsession with meat, Marta Zaraska

Label
Meathooked : the history and science of our 2.5-million-year obsession with meat
Title
Meathooked
Title remainder
the history and science of our 2.5-million-year obsession with meat
Statement of responsibility
Marta Zaraska
Creator
Subject
Language
eng
Summary
Explores the world's meat cultures and traditions to share insights into why a craving for animal protein evolved in humans and why vegetarian lifestyles are so difficult to maintain despite health warnings
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Title
Meathooked
Creator
Summary
Explores the world's meat cultures and traditions to share insights into why a craving for animal protein evolved in humans and why vegetarian lifestyles are so difficult to maintain despite health warnings
Subject
Genre
Writing style
http://library.link/vocab/ext/novelist/bookUI
10486724
Cataloging source
DLC
Dewey number
641.36
Index
index present
LC call number
TX371
LC item number
.Z37 2016
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/resourcePreferred
True
Target audience
adult
http://bibfra.me/vocab/lite/titleRemainder
the history and science of our 2.5-million-year obsession with meat
http://library.link/vocab/ext/novelist/titleRemainder
the history and science of our 2.5-million-year obsession with meat
http://library.link/vocab/ext/novelist/titleStatement
Marta Zaraska
http://library.link/vocab/ext/novelist/titleVariation
Meat hooked
Meathooked : the history and science of our 2.5-million-year obsession with meat, Marta Zaraska
Label
Meathooked : the history and science of our 2.5-million-year obsession with meat, Marta Zaraska
Publication
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Related Location
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Related Subjects
Bibliography note
Includes bibliographical references (pages 205-247) and index
Contents
Enter meat-eaters -- Big brains, small guts, and the politics of meat -- The good, the bad, and the heme iron -- The chemistry of love : umami, aromas, and fat -- Why would Abramovich taste good? -- Wagging the dog of demand -- Eating symbols -- The half-crazed, sour-visaged infidels, or Why vegetarianism failed in the past -- Why giving up meat may be harder for some of us -- Dog skewers, beef burgers, and other weird meats -- The pink revolution, or How Asia is getting hooked on meat, fast -- The future of our meat-based diets -- Epilogue: The nutrition transition, stage 5
Control code
ocn915135690
http://library.link/vocab/cover_art
http://contentcafe2.btol.com/ContentCafe/Jacket.aspx?UserID=EBSDVR53400&Password=CC19341&Return=1&Type=M&Value=9780465036622&erroroverride=1
Dimensions
25 cm
http://library.link/vocab/discovery_link
{'DOVER': 'https://librarycatalog.dover.nh.gov/cgi-bin/koha/opac-detail.pl?biblionumber=202723'}
Extent
vii, 263 pages
Isbn
9780465036622
Lccn
2015027674
System control number
(OCoLC)915135690

Library Locations

    • Main LibraryBorrow it
      73 Locust St, Dover, NH, 03820, USA
      43.19289 -70.876331
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