Making milk : the past, present, and future of our primary food

Level E A641.371 /532768 Available
Full title: Making milk : the past, present, and future of our primary food / edited by Mathilde Cohen and Yoriko Otomo.
Other authors: Cohen, Mathilde, (Editor)
Otomo, Yoriko, (Editor)
Format: Book           

Summary: What is milk? Who is it for, and what work does it do? This collection of articles bring together an exciting group of the world's leading scholars from different disciplines to provide commentaries on multiple facets of the production, consumption, understanding and impact of milk on society. The book frames the emerging global discussion around philosophical and critical theoretical engagements with milk. In so doing, various chapters bring into consideration an awareness of animals, an aspect which has not yet been incorporated in these debates within these disciplines so far. This brand new research from scholars includes writing from an array of perspectives, including jurisprudence, food law, history, geography, art theory, and gender studies. It will be of use to professionals and researchers in such disciplines as anthropology, visual culture, cultural studies, development studies, food studies, environment studies, critical animal studies, and gender studies.
Other authors: Cohen, Mathilde, (Editor), Otomo, Yoriko, (Editor)
Language: English
Published: London, UK : Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc, 2017.
Classmark: A641.371 /532768
Bibliography: Includes bibliographical references (pages 251-290) and index.
ISBN: 9781350029965