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Chicken: The Dangerous Transformation of America’s Favorite Food
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Chicken: The Dangerous Transformation of America’s Favorite Food

3.51 of 5 stars 3.51  ·  rating details  ·  89 ratings  ·  8 reviews
Anthropologist Steve Striffler begins this book in a poultry processing plant, drawing on his own experiences there as a worker. He also reports on the way chickens are raised today and how they are consumed. What he discovers about America’s favorite meat is not just unpleasant but a powerful indictment of our industrial food system. The process of bringing chicken to our ...more
Hardcover, 208 pages
Published October 27th 2005 by Yale University Press (first published 2005)
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Be like a raccoon and wash everything you eat!
antonia vitale
i have been reading a lot of books about food production lately (and since food production today means factory farming, that is what most have focused on). i liked this book and it stands out for a few reasons. it is written by an anthropologist and is written as such. it focuses more on the history of chicken production and the social implications that the industry has than any of the other books i have read. the author spent two summers working in a chicken processing factory (it is an ethnogr ...more
If your going to eat chicken do not buy from Purdue or Tyson or go one step further and buy organic and cage free chicken or get it from a farm. This book goes through the history of the chicken industry and pin points the exact time when a whole wholesome chicken was turned into chicken nuggets, chicken wings, boneless chicken or skinless chicken. Also a great book on the history of the workers who worked at these horrible factories and how horrible Tyson workers are treated. A book that shows ...more
Indiana Liz
Dec 10, 2008 Indiana Liz rated it 3 of 5 stars  ·  review of another edition
Recommends it for: chicken eaters
This is a quick & easy critique of the industrial food system (i.e. Tyson) & immigrant working conditions, based mostly on anecdotes & interviews. As a work of history it disappoints; I suspect the pre-industrial era of chicken raising was more complicated than he suggests.
I loved this book. The author covers the history of the poultry industry. He interviews both industry insiders and outsiders, talks about the culture of the workers, immigration, health, etc. Fascinating, pragmatic ...
Juuusst started it. Am forcing myself to read the somewhat boring introdution about how the major chicken-producing powerhouses came to be (Perdue, Tyson, etc).
Nice a short, and a nice supplement to books like Fast Food Nation. I knew nothing about the world of poultry farming before reading this!
This is a great ethnography for intro students.
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“Chickens are soaked in baths of chlorine to remove slime and odor. Mixtures of excrement, blood, oil, grease, rust, paint, insecticides, and rodent droppings accumulate in processing plants. Maggots and other larvae breed in storage and transportation containers, on the floor, and in processing equipment and packaging, and they drop onto the conveyor belt from infested meat splattered on the ceiling.” 1 likes
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