Du cobaye aux nuggets
Something happened to chickens during the 20th century, something so massive that they clearly became another kind of animal: broilers today get twice as big in half the time and with half the feeding they needed at the start of the century. This transformation of the broiler is the result of a proc...
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| Format: | Article |
| Language: | English |
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Laboratoire Éco-anthropologie et Ethnobiologie
2017-12-01
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| Series: | Revue d'ethnoécologie |
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| Online Access: | https://journals.openedition.org/ethnoecologie/3329 |
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| _version_ | 1832095860411858944 |
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| author | Frédéric Graber |
| author_facet | Frédéric Graber |
| author_sort | Frédéric Graber |
| collection | DOAJ |
| description | Something happened to chickens during the 20th century, something so massive that they clearly became another kind of animal: broilers today get twice as big in half the time and with half the feeding they needed at the start of the century. This transformation of the broiler is the result of a process of industrialization that happened in most Western countries, but started in the United States and expanded there like nowhere else. This paper presents the major technical innovations that made the industrialization of the broiler possible in the first place and on the specific context of its expansion in the United States during the 20th century. |
| format | Article |
| id | doaj-art-408ec81e357b44999b2850a98cbcdd20 |
| institution | Kabale University |
| issn | 2267-2419 |
| language | English |
| publishDate | 2017-12-01 |
| publisher | Laboratoire Éco-anthropologie et Ethnobiologie |
| record_format | Article |
| series | Revue d'ethnoécologie |
| spelling | doaj-art-408ec81e357b44999b2850a98cbcdd202025-02-05T16:25:17ZengLaboratoire Éco-anthropologie et EthnobiologieRevue d'ethnoécologie2267-24192017-12-011210.4000/ethnoecologie.3329Du cobaye aux nuggetsFrédéric GraberSomething happened to chickens during the 20th century, something so massive that they clearly became another kind of animal: broilers today get twice as big in half the time and with half the feeding they needed at the start of the century. This transformation of the broiler is the result of a process of industrialization that happened in most Western countries, but started in the United States and expanded there like nowhere else. This paper presents the major technical innovations that made the industrialization of the broiler possible in the first place and on the specific context of its expansion in the United States during the 20th century.https://journals.openedition.org/ethnoecologie/3329industrializationbroilerchickenUnited Statesmeatnuggets |
| spellingShingle | Frédéric Graber Du cobaye aux nuggets Revue d'ethnoécologie industrialization broiler chicken United States meat nuggets |
| title | Du cobaye aux nuggets |
| title_full | Du cobaye aux nuggets |
| title_fullStr | Du cobaye aux nuggets |
| title_full_unstemmed | Du cobaye aux nuggets |
| title_short | Du cobaye aux nuggets |
| title_sort | du cobaye aux nuggets |
| topic | industrialization broiler chicken United States meat nuggets |
| url | https://journals.openedition.org/ethnoecologie/3329 |
| work_keys_str_mv | AT fredericgraber ducobayeauxnuggets |