The Modern Savage (häftad)
Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
304
Utgivningsdatum
2016-01-11
Förlag
Saint Martin's Griffin,U.S.
Dimensioner
228 x 133 x 25 mm
Vikt
249 g
Antal komponenter
1
Komponenter
401:B&W 5.5 x 8.5 in or 216 x 140 mm (Demy 8vo) Perfect Bound on Creme w/Matte Lam
ISBN
9781250070227
The Modern Savage (häftad)

The Modern Savage

Our Unthinking Decision to Eat Animals

Häftad Engelska, 2016-01-11
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In the last four decades, food reformers have revealed the ecological and ethical problems of eating animals raised in industrial settings, turning what was once the boutique concern of radical eco-freaks into a mainstream movement. Although animal products are often labeled "cage free," "free range," and "humanely raised," can we trust these goods to be safe, sound, or ethical? In The Modern Savage, renowned writer, historian, and animal advocate James McWilliams pushes back against the questionable moral standards of a largely omnivorous world and explores the "alternative to the alternative", not eating domesticated animals at all. In poignant, powerful, and persuasive prose, McWilliams reveals the scope of the cruelty that takes place even on the smallest and supposedly most humane animal farms. In a world increasingly aware of animals' intelligence and the range of their emotions, McWilliams advocates for the only truly moral, sustainable choice, a diet without meat, dairy, or other animal products. In the spirit of Fast Food Nation and The Omnivore's Dilemma, McWilliams's The Modern Savage is a riveting expose of an industry that has typically hidden behind a veil of morality, and a compelling account of how to live a more economical, environmental, and ethical life.
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"A book that everyone concerned about food, animals and the environment should read." - Peter Singer, Princeton Professor and author of Animal Liberation

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Övrig information

JAMES MCWILLIAMS is a writer and historian living in Austin, Texas. He is the author of five previous books on food, animals, and agriculture, including Just Food and A Revolution in Eating. His work has appeared in The New York Times, Harper's Slate, The Atlantic, and a wide variety of other publications.