| Titre | Toute chair n'est pas viande | |
|---|---|---|
| Auteur | Noëlie Vialles | |
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Revue | Etudes rurales |
| Numéro | no 147-148, 1998 Mort et mise à mort des animaux | |
| Page | 139-149 | |
| Résumé anglais |
All flesh is not meat
Our meat-eating habits accept the consumption not of all dead animals but only of slaughtered ones. Two situations of slaughtering serve to show that only animals at «the right distance» - neither too far nor too close to humankind - can be used as meat. Slaughtering does not produce an inedible carcase but a living substance. A counterexample confirms that human practices can set conceptual categories above ambiguous sensory appearances, and thus admit tuna, even though it bleeds, into the category of fish. In all cases, an implicit comparative physiology sets the realm of the living, as well as the concrete relations between people and animals, in order. 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_3625 |
