ABSTRACT
This book is about meat It is about what parts of which animals we habitually eat, when we eat meat, where we eat it, and with whom we eat it. Principally, it is about why we eat it, or why we do not. The central aims are to suggest, firstly, how meat has come to be the special food it is in Britain today-not why we eat meat at all, but why we eat so much, so often, and with such ceremony; and, secondly, to suggest why certain changes in our eating habits may be happening now.
