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Chicken: The Dangerous Transformation of America's Favorite Food

Chicken: The Dangerous Transformation of America's Favorite Food Cover

 

Synopses & Reviews

Publisher Comments:

Anthropologist Steve Striffler begins this book in a poultry processing plant, drawing on his own experiences there as a worker. He also reports on the way chickens are raised today and how they are consumed. What he discovers about Americaand#8217;s favorite meat is not just unpleasant but a powerful indictment of our industrial food system. The process of bringing chicken to our dinner tables is unhealthy for all concernedand#151;from farmer to factory worker to consumer.The book traces the development of the poultry industry since the Second World War, analyzing the impact of such changes as the destruction of the family farm, the processing of chicken into nuggets and patties, and the changing makeup of the industrial labor force. The author describes the lives of immigrant workers and their reception in the small towns where they live. The conclusion is clear: there has to be a better way. Striffler proposes radical but practical change, a plan that promises more humane treatment of chickens, better food for the consumer, and fair payment for food workers and farmers.

Review:

"From a vivid account of working as the 'flour boy' breading chicken on the line to a detailed expose of the human rights abuses of 'Big Chicken,' Striffler's concise text offers a perspective fans of Fast Food Nation will appreciate. Though aimed at a scholarly audience (parts of the book were presented at a conference on chicken at Yale), Striffler's fast-paced narrative, rich with personal detail, will be enjoyed by readers outside of the university setting. Striffler, an associate professor of Anthropology of the University of Arkansas, worked for two summers at a Tyson plant. 'Look, we're all Mexican here. Screwed-over Mexicans,' explains a co-worker as Striffler eats fried chicken with a group of diverse line workers, many (but not all) of whom emigrated from Mexico to work in processing plants. Rural southern communities have responded to the shifting racial makeup of their towns in often reactionary ways (Siler City, the town where Striffler worked, was the site of a KKK rally in 1999), yet the factory provides both a quasi-family for workers as well as an exploitive work environment. Striffler expands upon the current arguments for organic or sustainable chicken production to include human-friendly chicken with strict production guidelines, but he seems to have just scratched the surface with this slim volume." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

From inside the chicken factory, a report on the real cost of chicken for farmers, workers, and consumers

About the Author

Steve Striffler is associate professor of anthropology, University of Arkansas.

Product Details

ISBN:
9780300095296
Subtitle:
The Dangerous Transformation of Americaand#146;s Favorite Food
Publisher:
Yale University Press
Author:
Striffler, Steve
Subject:
General
Subject:
History
Subject:
United states
Subject:
Food Science
Subject:
Industries - General
Subject:
Industries - Agribusiness
Subject:
General Current Events
Subject:
Food Industry & Science
Subject:
Mcdonald's corporation
Subject:
Chicken industry - United States - History
Subject:
Modern - 20th Century
Subject:
Business - General
Edition Description:
Trade Cloth
Series:
Yale Agrarian Studies Series
Publication Date:
20070724
Binding:
Paperback
Language:
English
Illustrations:
10 b/w illus.
Pages:
208
Dimensions:
8 x 5.25 in 0.65 lb

Related Subjects

Business » General
Reference » Science Reference » Technology
Science and Mathematics » Agriculture » Animal Husbandry
Science and Mathematics » Agriculture » Poultry

Chicken: The Dangerous Transformation of America's Favorite Food
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$ In Stock
Product details 208 pages Yale University Press - English 9780300095296 Reviews:
"Publishers Weekly Review" by , "From a vivid account of working as the 'flour boy' breading chicken on the line to a detailed expose of the human rights abuses of 'Big Chicken,' Striffler's concise text offers a perspective fans of Fast Food Nation will appreciate. Though aimed at a scholarly audience (parts of the book were presented at a conference on chicken at Yale), Striffler's fast-paced narrative, rich with personal detail, will be enjoyed by readers outside of the university setting. Striffler, an associate professor of Anthropology of the University of Arkansas, worked for two summers at a Tyson plant. 'Look, we're all Mexican here. Screwed-over Mexicans,' explains a co-worker as Striffler eats fried chicken with a group of diverse line workers, many (but not all) of whom emigrated from Mexico to work in processing plants. Rural southern communities have responded to the shifting racial makeup of their towns in often reactionary ways (Siler City, the town where Striffler worked, was the site of a KKK rally in 1999), yet the factory provides both a quasi-family for workers as well as an exploitive work environment. Striffler expands upon the current arguments for organic or sustainable chicken production to include human-friendly chicken with strict production guidelines, but he seems to have just scratched the surface with this slim volume." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by ,
From inside the chicken factory, a report on the real cost of chicken for farmers, workers, and consumers
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