Animal husbandry Books
Cambridge University Press Animal to Edible
Book SynopsisWhy do we find it necessary to slaughter living animals in order to enjoy their flesh? And why does this act offend our sensibilities, without necessarily making us into vegetarians? We no longer tolerate sacrifices, public butchering during festivals, butchers operating openly in the middle of our cities. Today, animals are killed in invisible abattoirs, set a good distance from our normal activities. This recent separation between the slaughter-house and the butcher's establishment is somehow essential to the modern meat diet. In her study of abattoirs in south-west France, NoÃlie Vialles brings to light a complex system of avoidances. Her analysis reveals that beyond the specific denial of the work of the abattoirs lies a whole system of symbolic representations of blood, human beings and animals, a symbolic code that determines the way in which we prepare domestic animals for the table.Trade Review"...a truly fascinating piece of history and ethnography....This book is not for the faint of heart, but it is an excellent work on a subject which has much more to it than meets the eye." Richard Lobban, AnthrozoösTable of ContentsPreface; Introduction; 1. A place that is no-place; 2. Flaying the animal: the disjunctions involved; 3. Flaying the animal: the patient metamorphosis; 4. The shedding of blood; 5. Men and animals; Conclusion.
£25.50
Elsevier Science & Technology Histopathology Atlas of Acute Radiation Syndrome
Book SynopsisTable of Contents1. Kidney 2. Lung 3. Heart 4. Jejunum 5. Colon 6. Mesenteric lymph node
£200.60
Houghton Mifflin Harcourt Publishing Company Hay Fever
Book SynopsisThe compelling, funny story of a high-powered professional’s life-changing journey from Manhattan big cheese to Vermont goat cheesemakerIn the tradition of food memoirs like Under the Tuscan Sun and A Year in Provence, Hay Fever tells the story of New York City literary agent Angela Miller and how looking for tranquility on a Vermont farm turned into an eye-opening, life-changing experience. Seeking solace in the midst of midlife strife brought on by family stress and a high-stakes career, Miller and her husband bought a farm in rural Vermont. But what started as a part time “project” turned into a full-blown obsession and culinary passion that not only changed their lives forever, but also resulted in some of America’s best cheeses, prestigious awards, and media fame. Today, cheeses from Consider Bardwell Farm are featured at some of the country’s best restaurants, including Jean Georges, Daniel, and The French Laundry.Table of ContentsINTRODUCTION: From Where I Stand. ONE: Green Mountain High. TWO: As Far as the Eye Can See. THREE: Farm Team. FOUR: The New Kids. FIVE: Milk Maids. SIX: What West Pawlet Needs is a Cafe. SEVEN: Chasing the Cheese Maker. EIGHT: The Little Farm that Could. NINE: Husbandry. TEN: The Way of the Cheese Master. ELEVEN: Mating Game. TWELVE: Is Anyone Tasting the Cheese? THIRTEEN: Trimming Trees and Costs. FOURTEEN: Guests at the Farm. FIFTEEN: Sell, Cut, or Perish. SIXTEEN: Accolades and Accusations. SEVENTEEN: Endings and Beginnings RECIPES. ACKNOWLEDGMENTS. INDEX.
£16.99
Penguin Publishing Group The Secret Life of Cows
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£14.45
Quarto Publishing Group USA Inc The Sustainable Homestead
Book SynopsisJoin the permaculture revolution! Author Angela Ferraro-Fanning (Axe & Root Homestead) shares techniques and tips for a homestead with synergy between soil, plants, animals, and trees. If you’re like most homesteaders, the dream is to make the most of your land by working with it, not against it. From capturing water and building strong soil to helping your animals live their best lives, The Sustainable Homestead is about making your homestead stronger by achieving synergy between what can seem like different parts. In this book, new and veteran homesteaders alike can find detailed information to put to use this year, this month, even this week! Angela—also the co-host of the HOMESTEADucation podcast and author of the Little Homesteader/Little Country Cottage series of children’s books—has spent more than a decade building and strengthening her small acreage homestead and shares the lessonsTable of ContentsForeword Introduction Chapter 1: Site Assessment Chapter 2: Soil Chapter 3: Growing Chapter 4: Incorporating Animals Chapter 5: Designing a Pasture Chapter 6: Compost Chapter 7: The Sustainable Orchard Chapter 8: The Role of the Homesteader Resources Acknowledgments About the Author Works Cited Index
£18.04
John Wiley and Sons Ltd The Science of Meat Quality
Book SynopsisMeat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets.Table of ContentsContributors xv Chapter 1 Growth of Muscle from the Myoblast toWhole Muscle 1Terry Brandebourg Chapter 2 Animal Growth and Empty Body Composition 29Michael Dikeman Chapter 3 Muscle Structure and Cytoskeletal Proteins 49Chris R. Kerth Chapter 4 Muscle Metabolism and Contraction 65Chris R. Kerth Chapter 5 Converting Muscle to Meat: The Physiology of Rigor 79Kirk W. Braden Chapter 6 Meat Tenderness 99Chris R. Kerth Chapter 7 Water-Holding Capacity of Meat 119Jason K. Apple and Janeal W.S. Yancey Chapter 8 Lipids and Lipid Oxidation 147Kyle Willian Chapter 9 Meat Color 177Richard Mancini Chapter 10 Meat Cookery 199Clinton Rowe and Chris R. Kerth Chapter 12 Untrained Sensory Panels 215Patricia C. Curtis Chapter 13 Consumer Sensory Panels 233Ryan Cox Chapter 14 Preventing Foodborne Illness 249Michael A. Davis Index 283 A color plate section is located between pages 192 and 193.
£175.70
Wisconsin Historical Society Press Creating Dairyland How Caring for Cows Saved Our
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£22.91
Wisconsin Historical Society Press One Small Farm
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£21.21
Green Park Press Grassfed to Finish A Production Guide to Gourmet GrassFinished Beef
£26.99
McClelland & Stewart The Rancher Takes a Wife
Book SynopsisContinue on the adventure with The Rancher Takes a Wife, the conclusion to Richmond Hobson''s western frontier trilogy! The interior of British Columbia in the early 20th century is a jungle of swamps, rivers, and grasslands. It''s a vast and still barely explored wilderness, whose principal citizens are timber wolves, moose, giant grizzly bears, and the odd human being. Into this forbidding land, Rich Hobson, Pioneer cattle rancher, brings Gloria, his city-raised bride. Her adjustment to life in the wilderness is sure to be difficult, as is her relationship with Rich and his backwoods cronies. Will Gloria find that she belongs in this strange, harsh land? Told with wit and wisdom, Hobson recounts a wild true adventure story in the last book of his collection of survival tales. These dramatic tales are described with the humor and vivid detail that have made Hobson''s books perennia
£9.59
Arcadia Publishing (SC) Black Herefords
£20.40
Alpha Books Beginning Beekeeping
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£20.69
Lantern Books,US Cash Cow: Ten Myths About the Dairy Industry
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£13.49
Chelsea Green Publishing Co The New Livestock Farmer: The Business of Raising
Book SynopsisIncluding information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest. Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer). Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats. In addition, the book contains information on a variety of vital topics: • Governmental regulations and how they differ from state to state; • Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets; • Packaging, labeling, and cold-storage considerations; • Principled marketing practices; and • Financial management, pricing, and other business essentials. This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system. It offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.Trade Review“If you’ve ever wanted to know what it takes to raise, market, and sell animal products, The New Livestock Farmer is the book for you. Rebecca Thistlethwaite and Jim Dunlop have put together a complete guide for raising everything from poultry to goats and rabbits to beef. The book provides a wealth of information about breeds, animal husbandry, processing, and the business side of livestock farming. It’s a valuable resource for anyone new to farming or curious about how to start.”--Carrie Balkcom, executive director, American Grassfed Association“The real question for the reform of livestock agriculture in the US is whether we can move from a media saturated with images of what we can’t stomach—digestively or culturally—to a more sophisticated understanding of practical and ethical alternatives that make ecological and economic sense. As a farmer and a teacher, I have yet to find a guiding text that does it so well or so comprehensively. Thistlethwaite and Dunlop take us step by step from the open-ended question of breed selection to the finality of slaughter options, providing clear pathways of decision-making for farmers, students, consumers, and advocates.”--Philip Ackerman-Leist, professor, Green Mountain College, and author, Rebuilding the Foodshed"The livestock farmer of today must master not only the vast skills necessary to be an ethical rancher but also marketing, sales, processing, packaging and so many others. Rebecca and Jim’s book is a humble and deeply informative guide from a couple that has been deep in the metaphorical and literal weeds of this challenging work. Without thriving agricultural-based communities, resources like this book are invaluable substitutes, creating a network of like-minded land stewards. Rebecca and Jim have done a good turn in sharing their knowledge in this straightforward and honest primer."-- Marissa Guggiana, co-founder, The Butcher’s Guild, and author, Primal Cuts: Cooking with America’s Best Butchers“My husband and I have farmed for a living all of our adult lives, and farmed with our parents before that. So we had the good fortune of being surrounded by people with deep generational knowledge when we started out. I can’t imagine how new farmers are making it today without that kind of support. Recently we added Large Black hogs to our small farm in north-central Kentucky. The New Livestock Farmer came to us just when we needed it. It is what my father Wendell Berry would call the best of books because it is a tool. It fills a cultural need, and will give beginning farmers just the information they need, just the way they need it.”--Mary Berry, executive director, The Berry Center“Great practical advice on choosing the species to raise, humane treatment, and marketing. Informative chapters on processing, regulations, and starting a business.”--Temple Grandin, author of Humane Livestock Handling and Improving Animal Welfare: A Practical Approach“When it comes to raising healthy livestock in harmony with the land and the local community, this book shows why the old ways are new again… and why they work better than the industrial methods that are all too popular today. The detailed instructions in these pages are all you need to start raising livestock ethically and sustainably. In fact, I’d say it’s a better investment than an agricultural degree from a land grant university.”--Mike Callicrate, owner, Callicrate Cattle Co. and Ranch Foods Direct“Responsible and healthful meat consumption starts on the farm, literally from the ground up, with solid and ethical animal husbandry practices. The New Livestock Farmer provides a clear understanding of how to achieve fulfilling and delicious results. The authors share their proven wisdom to help small-scale, grass-based farmers avoid the pitfalls of an often confusing and intimidating agricultural landscape.”--Adam Danforth, author of Butchering Beef and Butchering Poultry, Rabbit, Lamb, Goat, and Pork
£22.50
Michigan State University Press Animals as Domesticates: A World View through
Book SynopsisDrawing on the latest research in archaeozoology, archaeology, and molecular biology, Animals as Domesticates traces the history of the domestication of animals around the world. From the llamas of South America and the turkeys of North America, to the cattle of India and the Australian dingo, this fascinating book explores the history of the complex relationships between humans and their domestic animals.With expert insight into the biological and cultural processes of domestication, Clutton-Brock suggests how the human instinct for nurturing may have transformed relationships between predator and prey, and she explains how animals have become companions, livestock, and laborers. The changing face of domestication is traced from the spread of the earliest livestock around the Neolithic Old World through ancient Egypt, the Greek and Roman empires, South East Asia, and up to the modern industrial age.
£23.36
Storey Publishing LLC Butchering Poultry, Rabbit, Lamb, Goat, and Pork
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£33.25
Storey Publishing LLC Storey's Guide to Raising Pigs, 4th Edition:
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£27.00
Rockridge Press The Beginner's Guide to Raising Chickens: How to
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£22.49
Black Rabbit Books Disgusting Animal Care Jobs
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£10.44
Black Rabbit Books Trabajos Asquerosos de Cuidar a Los Animales
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£10.44
Amicus Ink Calves
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£7.59
Amicus Ink Chicks
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£7.59
Amicus Ink Ducklings
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£7.59
Amicus Ink Lambs
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£7.59
Amicus Ink Curious about Ferrets
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£10.44
WW Norton & Co Backyard Livestock: Raising Good, Natural Food
Book SynopsisHave you ever celebrated Thanksgiving with a turkey from a local farm, instead of a packaged, frozen supermarket bird? Ever cracked a farm-fresh egg into the skillet next to a store-bought one? The difference in quality can’t be overstated. Small-scale livestock farming not only brings better, safer, and more delicious food to your table, but it can do so economically. Long the primary reference for anyone who keeps animals as a sustainable food source, this latest edition comes with a beautiful new design and includes up-to-date information on breeding, feeding, disease prevention, housing, and management. Complete with clarifying diagrams, full color photography, and a catalog of supplemental reading, Backyard Livestock continues to be the best resource for those who wish to sustainably and ethically raise their own farm-fresh food.
£18.00
Creative Paperbacks Llamas
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£10.44
Creative Paperbacks La Llama
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£10.44
Editorial Acribia, S.A. Cra y reproducción del caballo
£43.33
