{"product_id":"raising-steaks-the-life-and-times-of-american-beef-paperback","title":"Raising Steaks the Life and Times of American Beef - Paperback","description":"\u003cp\u003eby \u003cb\u003eBetty Fussell\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWhen we bite into a steak's charred crust and pink interior, we bite into contradictions that have branded our nation from the start. We taste the competing fantasies of British pastoralists and Spanish ranchers that erupted in land wars between a wet-weather East and a desert West. We savor the ideas of wilderness and progress that clashed when we replaced buffalo with cattle, and then cowboys with industrial machines. We witness rugged individualism and corporate technology collide when we breed, feed, slaughter, package, and distribute the animals we turn into meat. And we participate--like the cattlemen, chefs, feedlot operators, and scientists Fussell talks with--in the mythology that inspires cowboys to become technocrats and presidents to play cowboy. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eA celebration and an elegy for a uniquely American Dream, \u003cem\u003eRaising Steaks\u003c\/em\u003e takes an \"unflinching look at the ethical and environmental implications of modern meat ... yet leaves us with a powerful hankering for a thick T-bone grilled rare\"--\u003cem\u003eMichael Pollan\u003c\/em\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eIn \u003ci\u003eRaising Steaks, \u003c\/i\u003eBetty Fussell saddles up for a spirited ride across America on the trail of our most iconic food. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhen we bite into a steak's charred crust and pink interior, we bite into contradictions that have branded our national identity from the start. We taste the colliding fantasies of British pastoralists and Spanish ranchers that erupted in land wars between a wet-weather East and a desert West. We savor the ideas of wilderness and progress that clashed when we replaced buffalo with cattle, and then cowboys with industrial machines. We take in the contradictions of rugged individualism and the corporate technology that we use to breed, feed, slaughter, package, and distribute the animals we turn into meat. And we participate as do the cattlemen and chefs, feedlot operators and rodeo stars, boot makers and scientists Fussell talks with in the mythology that inspires cowboys to become technocrats and presidents to play cowboy. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eRaising Steaks \u003c\/i\u003eis a celebration of, and an elegy for, a uniquely American Dream. \"\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"Crisscrossing the nation, visiting everyone from small ranchers to famous chefs to corporate honchos, Fussell skillfully explains why beef, steak in particular, has come to symbolize what this country is all about, for good and ill... You'll want to dust off the grill and get cooking.--\u003ci\u003eChicago Tribune\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eRaising Steaks, \u003c\/i\u003eBetty Fussell saddles up for a spirited ride across America on the trail of our most iconic food. \u003c\/p\u003e\u003cp\u003eWhen we bite into a steak's charred crust and pink interior, we bite into contradictions that have branded our nation from the start. We taste the competing fantasies of British pastoralists and Spanish ranchers that erupted in land wars between a wet-weather East and a desert West. We savor the ideas of wilderness and progress that clashed when we replaced buffalo with cattle, and then cowboys with industrial machines. We see rugged individualism and corporate technology collide when we breed, feed, slaughter, package, and distribute the animals we turn into meat. And we participate--like the cattlemen, chefs, feedlot operators, and scientists Fussell talks with--in the mythology that inspires cowboys to become technocrats and presidents to play cowboy. \u003ci\u003eRaising Steaks \u003c\/i\u003eis a celebration of, and an elegy for, a uniquely American Dream. \u003c\/p\u003e\u003cp\u003e\"Fussell approaches her subject with an uncommon capacity to suspend judgment, the better to collect as much information as possible ... You can't help admiring Fussell's tireless willingness to crawl through thornbrush, ride in a parade dressed up as a cowgirl, sit through industry conferences, and suit up in near-biohazard gear to learn butchering.\"--\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"[Fussell's] adventurous spirit is contagious, as is her unabashed pleasure in details ...\"--\u003ci\u003eSaveur\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eAn IACP and James Beard Award Nominee\u003c\/p\u003e\u003cb\u003e\u003c\/b\u003e\u003cp\u003eBETTY FUSSELL is the author of ten previous books, including \u003ci\u003eThe Story of Corn \u003c\/i\u003eand \u003ci\u003eMy Kitchen Wars. \u003c\/i\u003eA contributor to the \u003ci\u003eNew York Times, \u003c\/i\u003ethe \u003ci\u003eNew Yorker, Saveur, Food \u0026amp; Wine, Gastronomica, \u003c\/i\u003eand other publications, she has also lectured widely on food history. Western born, she lives in New York City. \u003c\/p\u003e\u003cp\u003ewww.bettyfussell.com\u003c\/p\u003e\"\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.98 x 8.02 x 5.5 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 22, 2009\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51773109567776,"sku":"9780547247694","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/eea43646350cef69c365511d56998238.webp?v=1780419841","url":"https:\/\/ebocreations.com\/products\/raising-steaks-the-life-and-times-of-american-beef-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}