La viande ordinaire et « l'extra » : le goût contre les normes


fr Anthropozoologica 45 (1) - Pages 173-184

Published on 25 June 2010

This article is a part of the thematic issue Meat and Societies: Ordinary and extraordinary diet

Meat production and butchers’ role: tastes and standards

In the more general current context of standardization of the production of meat and transformation of the qualities required for it, this article confront the practices and the representations of ordinary and exceptional meat throught a field work carried out in France among oldest wholesale and slaughterer butchers: what do they consider as an exceptional meat?


Beef, meat, slaughterer butcher, slaughter, ripening, nature, anthropology, food.

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