Slaughterhouse

Meat, Modernity, and the Rise of the Slaughterhouse

Over the course of the nineteenth century, factory slaughterhouses replaced the hand-slaughter of livestock by individual butchers, who often performed this task in back rooms, letting blood run through streets. A wholly modern invention, the centralized municipal slaughterhouse was a political response to the public’s increasing lack of tolerance for “dirty” butchering practices, corresponding to changing norms of social hygiene and fear of meat-borne disease. The slaughterhouse, in Europe and the Americas, rationalized animal slaughter according to capitalist imperatives. What is lost and what is gained when meat becomes a commodity? What do the sites of animal slaughter reveal about our relationship to animals and nature? Essays by the best international scholars come together in this cutting-edge interdisciplinary volume to examine the cultural significance of the slaughterhouse and its impact on modernity. Contributors include: Dorothee Brantz, Kyri Claflin, Jared Day, Roger Horowitz, Lindgren Johnson, Ian MacLachlan, Christopher Otter, Dominic Pacyga, Richard Perren, Jeffrey Pilcher, and Sydney Watts.

The Slaughterhouse Cases

"The rough-and-tumble world of nineteenth-century New Orleans was a sanitation night-mare, with the city's many slaughterhouses dumping animal remains into neighboring backwaters. When Louisiana finally authorized a monopoly slaughterhouse to bring about sanitation reform, many butchers felt disenfranchised from their livelihoods. Framing their case as an infringement of fundamental rights protected by the new amendment, they flooded the lower courts with nearly 300 suits. The surviving cases that reached the U.S. Supreme Court pitted the butchers' right-to-labor against the state's "police power" to regulate public health. The result was a controversial and long-debated decision that for the first time addressed the meaning the import of the Fourteenth Amendment."

Slaughterhouses