Chicken The Dangerous Transformation of America's Favorite Food Steve Striffler
- Publication date:
- 01 Nov 2005
- 208 pages: 210 x 140 x 20mm
- 10 b&w illustrations
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 this favourite meat is not just unpleasant but a powerful indictment of the industrial food system. The process of bringing chicken to our dinner tables is unhealthy for all concerned - from farmer to factory worker to consumer. The book traces the development of the poultry industry since the Second World War, analysing the impact of such changes as the destruction of the family farm, the processing of chicken into nuggets and patties and the changing makeup of the industrial labour force. The author describes the lives of immigrant workers and their reception in the small towns where they live. The conclusion is clear: there has to be a better way. Striffler proposes radical but practical change, a plan that promises more humane treatment of chickens, better food for the consumer, and fair payment for food workers and farmers.
Steve Striffler is associate professor of anthropology, University of Arkansas.
"With gripping prose and clear analysis, Striffler's "Chicken "brings workers, growers, consumers, as well as bird together around one big, unhappy table. His treatment of Mexican immigrant workers at Tyson's, in
particular, is a model of modern-day ethnography."--Leon Fink, editor of "Labor: Working-Class History of the Americas"
Michael Roger Dove
Jonathan L. Dekel-Chen
J. Gary Taylor