Chicken by Mr. Steve Striffler
The Dangerous Transformation of America's Favorite Food (Yale Agrarian Studies Series)

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Anthropologist Steve Striffler begins this book in a poultry processing plant, drawing on his own experiences there as a worker. He also reports on the way chickens are raised today and how they are consumed. What he discovers about America’s favorite meat is not just unpleasant but a powerful indictment of our industrial food system. The process of bringing chicken to our dinner tables is unhealthy for all concerned—from farmer to factory worker to consumer.

The book traces the development of the poultry industry since the Second World War, analyzing the impact of such changes as the destruction of the family farm, the processing of chicken into nuggets and patties, and the changing makeup of the industrial labor force. The author describes the lives of immigrant workers and their reception in the small towns where they live. The conclusion is clear: there has to be a better way. Striffler proposes radical but practical change, a plan that promises more humane treatment of chickens, better food for the consumer, and fair payment for food workers and farmers.


About Mr. Steve Striffler

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Steve Striffler is associate professor of anthropology, University of Arkansas.
Published October 27, 2005 by Yale University Press. 208 pages
Genres: Business & Economics, History, Professional & Technical, Science & Math, Political & Social Sciences, Cooking. Non-fiction

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From a vivid account of working as the flour boy breading chicken on the line to a detailed expose of the human rights abuses of Big Chicken, Striffler's concise text offers a perspective fans

Oct 03 2005 | Read Full Review of Chicken: The Dangerous Transf...

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