EHTV Episode 2: Local Food and Butchery

The second episode of EHTV: Live from the Field is now online, featuring a look at local food and butchery. On this episode of the series, a group of new scholars in environmental history gather to learn how to butcher a lamb as part of an effort to understand historical changes in North American food production. The experience of the historians in this video point to some key themes in environmental history and the relationship between people and nonhuman nature. As food production, and the production of meats in particular, was industrialized in the nineteenth-century, Canadian and US consumers became distanced from the site of food production. As such, both the biological and imaginative relationship between humans and the animals they eat changed.

If you can handle seeing how meat is processed, take a look at episode 2 below:

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