Beef: A Global History

Lorna Piatti-Farnell examines the global journey of beef, tracing its evolution from a staple in everyday stews to a centerpiece in five-star cuisine. Her work investigates the social, cultural, and economic forces that have defined cattle farming and consumption across centuries. The text addresses the complex relationship between meat and health, noting how concerns regarding obesity, heart disease, and mad-cow disease have shifted public perception. It also tackles environmental impacts, specifically linking beef production to global warming. The author analyzes historical cookbooks, art, and literature to show how class status influenced the meat's reputation over time. Piatti-Farnell considers ethical questions surrounding production methods while contemplating the future of beef in a changing world. The volume includes visual references to beef in art and cuisine alongside recipes from various regions. This approach appeals to both amateur grillers and serious culinary historians interested in the broader context of food. Readers seeking detailed nutritional advice or modern dietary trends may find this historical survey less relevant. However, those interested in the intersection of economics, culture, and gastronomy will appreciate the comprehensive scope. The book offers a grounded look at how a single ingredient shaped societies and economies worldwide.