Author lives in New Zealand.

Includes bibliographical references (pages 247-271) and index.

This revelatory work brings together author Masson's intellectual, psychological, and emotional expertise over the last twenty years into the pivotal book of the food revolution. Masson shows how food affects our moral selves, our health, and the environment. He raises questions to make us conscious of the decisions behind every bite we take: What effect does eating animals have on our land, waters, even global warming? What are the results of farming practices--such as debeaking chickens and separating calves from their mothers--on animals and humans? How does the health of animals affect the health of our planet and our bodies? And uniquely, as a psychoanalyst, Masson investigates how denial keeps us from recognizing the animal at the end of our fork--think pig, not bacon--and how each culture distinguishes which animals are food and which are forbidden.--From publisher description.

British Library not licensed to copy,0.,Uk

SACFinal081324