Meat consumption research – Part 4 Industrialisation and modernisation

This part of my research looks at the history of food and meat consumption from the time of the industrial revolution until the present day.

Meat consumption research – Part 3 Between agriculture and industrialisation

This part covers the history of food and meat consumption after the introduction of agriculture up to the time of the industrial revolution.

Meat consumption research – Part 2 The introduction of agriculture

This section covers the history of food and meat consumption around the time of the introduction of agriculture.

Meat consumption research – Part 1 Meat and diets in our evolutionary history

In this first part of the research, I look at the human evolutionary diet, the part it played in our evolution and the importance of meat in pre-agricultural nutrition.

Meat consumption research – Introduction/Aim

High and rising global meat consumption threatens the sustainability of our food system as ever more resources are devoted to livestock farming while much of the world remains hungry. In a series of 9 parts I look at the history and culture of meat in human diets, the way we produce meat, it’s role in human health, ethical issues and solutions to restore sustainability.

Reform Club Menu, 9th May 1846

An analysis of a menu from the Reform Club for a dinner on the 9th May 1846 prepared by chef Alexis Soyer.