The New Meat Renaissance: Bloody, Violent And Delicious

Beware vegetarians, animal rights activists and the squeamish. This is the true story of the new meat renaissance and three of the men leading the charge — their philosophies, the animals they kill, and the books in which they document all of it, right down to the pooling blood, carcass cutting and bursting intestines.

On British journalist and farmer Hugh Fearnley-Whittingstall's book “The River Cottage Meat Book“:

“Fearnley-Whittingstall’s occasional efforts to explain butchery, like boning a leg of lamb (encouraging his readers not to bother with a professional but to do the “hatchet job yourself—it’s quite easy to improvise”), reveal a tolerance for chaos (“It’s a bit tricky to explain”) that may be without precedent among people who make a living from preparing food.”

On French-Canadian Chef Martin Picar's book “Au Pied de Cocho“:

“There are various photos, all of them irreverent, with animals or creatures as props: of two men wearing sea urchins like sunglasses, or pig heads arranged in a vat of boiling water so that they seem to be screaming, open-mouthed, in pain, or freshly killed birds in a mock courtship.”

On French butcher Stéphane Reynau's book “Pork & Sons“:

“The pig then, as now, weighed four hundred pounds, and produced six and a half feet of blood sausages, sixty cooking sausages, fifty cured sausages, fifty Ardèche sausages, forty-four pounds of pâté, eighteen pounds of roasting pork, two cured hams, and two pork bellies.”

pic from

— Brian Bernbaum

View Comments