| Titre | Le poisson : une denrée périssable | |
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| Auteur | Laurence Bérard | |
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Revue | Etudes rurales |
| Numéro | no 147-148, 1998 Mort et mise à mort des animaux | |
| Page | 129-138 | |
| Résumé anglais |
Fish, a perishable foodstuff
In the water environment, so different from our own, dwell beings whose flesh has long been considered less nourishing and better suited for penitence. The presence in water, the various activities related to fishing and fish-farming, the techniques for keeping fish alive out of water (especially during transportation), the way of imagining how they die, all these points shed light on practices and imagery involving fish. Whether as an undifferentiated mass or well- identified individuals, fish switch back and forth between the plant and animal realms as they are bred ; and their death is likened to a loss of freshness. The example of the carp in Dombes, France, serves to illustrate these remarks. Source : Éditeur (via Persée) |
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| Article en ligne | http://www.persee.fr/web/revues/home/prescript/article/rural_0014-2182_1998_num_147_1_3624 |
