Raising Steaks（ISBN=） 英文原版

　　When we bite into a steak’s charred crust and pink interior,
we bite into contradictions that have branded our nation from the
start. We taste the competing fantasies of British pastoralists and
Spanish ranchers that erupted in land wars between a wet-weather
East and a desert West. We savor the ideas of wilderness and
progress that clashed when we replaced buffalo with cattle, and
then cowboys with industrial machines. We witness rugged
individualism and corporate technology collide when we breed, feed,
slaughter, package, and distribute the animals we turn into meat.
And we participate–like the cattlemen, chefs, feedlot operators,
and scientists Fussell talks with–in the mythology that inspires
cowboys to become technocrats and presidents to play cowboy.
　　A celebration and an elegy for a uniquely American Dream,
“Raising Steaks” takes an “unflinching look at the ethical and
environmental implications of modern meat … yet leaves us with a
powerful hankering for a thick T-bone grilled rare”–“Michael
Pollan”

　　BETTY FUSSELL is the author of ten previous books, including
The Story of Corn and My Kitchen Wars. A contributor
to the New York Times, the New Yorker, Saveur, Food Wine,
Gastronomica, and other publications, she has also lectured widely
on food history. Western born, she lives in New York City.

The Cowboy and the Machine
Beefy Boys
Breaking the Wild
Playing Cowboy
The New Range Wars
Circling the Wagons
Buffalo Commons
Greening Beef
Good Breeding
The Smell of Greeley
Slaughterhouse Blues
Riding Point for’ the Industry
Mad Cows and EthanoI
Beef: It’s.What’s for Dinner
The United Steaks of America
Acknowledgmen ts
Permissions Acknowledgments
Endnotes
Selected Bibliography
Index