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On Food and Cooking Chapter Summary & Analysis - Meat Summary

Harold McGee
This Study Guide consists of approximately 37 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of On Food and Cooking.
This section contains 430 words
(approx. 2 pages at 300 words per page)
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Meat Summary and Analysis

According to the author, meat has helped humans to evolve mentally and physically, as well as to adapt to cold climates where little plant food is available. At the same time, he points out that some believe eating meat to be morally wrong. The author also points out that meat today is far leaner and younger than in recent history due to concerns about cholesterol, and that such changes require changes to cooking methods. Meat, in this book, is used to describe the muscle tissue of animals that is consumable.

With modern meat production, a number of controversies are present. While these processes result in a large supply of inexpensive meat, the same processes involve chemical manipulation of metabolism, artificial surroundings and inhumane conditions and feed made from waste. The use of hormones in animals is allowed in some countries to produce leaner meat. Antibiotic...

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This section contains 430 words
(approx. 2 pages at 300 words per page)
Purchase our On Food and Cooking Study Guide
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On Food and Cooking from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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