ABSTRACT
This book provides an interdisciplinary discussion of animals as a source of food within the context of tourism. It focuses on a range of ethical issues associated with the production and consumption of animal foods, highlighting the different ways in which animals are valued and utilised within different cultural and economic contexts. This book brings together food studies of animals with tourism and ethics, forming an important contribution to the wider conversation of human-animal studies.
TABLE OF CONTENTS
chapter 1|9 pages
Introduction
Animal ethics, dietary regimes, and the consumption of animals in tourism
chapter 4|16 pages
Who pays for our cheap meat? the impact of modern meat production on slaughterhouse workers
Considerations for tourists
chapter 5|15 pages
Examining the correlation between tourism and the international trade of peccary
Ethical implications
chapter 10|14 pages
The ethical implication of tourism on guinea pig production
The case of Cuenca, Ecuador
chapter 13|14 pages
Consuming the king of the swamp
Materiality and morality in South Louisiana alligator tourism
