January 2005
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42 Reads
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39 Citations
Food and History
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January 2005
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42 Reads
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39 Citations
Food and History
... Since their inception in the nineteenth century, modern abattoirs had served as infrastructures of invisibility, concealing the bloody reality of how livestock 130 were killed. 134 In French historical contexts, standardizing modern abattoirs and the fluctuations of animate life were tightly linked to ideas about commodification, civilization, and the "civilizing mission." 135 Modern refrigerated abattoirs in Madagascar displayed such orientations of exclusion and even secrecy, and pastoralists pushed back on these rigid boundaries and sought to shape conditions of animal slaughter. ...
January 2005
Food and History