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1 June 2010 La viande ordinaire et « l'extra »: le goût contre les normes
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Abstract

Delavigne A.-É. 2010. — La viande ordinaire et « l'extra »: le goût contre les normes. Anthropozoologica 45(1): 173-184.

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?

© Publications Scientifiques du Muséum national d'Histoire naturelle, Paris.
Anne-Élène Delavigne "La viande ordinaire et « l'extra »: le goût contre les normes," Anthropozoologica 45(1), 173-184, (1 June 2010). https://doi.org/10.5252/az2010n1a12
Received: 31 July 2009; Accepted: 1 March 2010; Published: 1 June 2010
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