Hippophagy in the UK: a failed dietary revolution |
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| Authors: | Otter Chris |
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| Institution: | Ohio State University, Dept. of History, Columbus, OH, United States. |
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| Abstract: | This study explores the history of horseflesh consumption in modern Britain and France. It examines why horsemeat became relatively popular in France, but not Britain. These reasons include the active role of scientists, philanthropists, journalists and butchers. These figures did not actively promote horsemeat in Britain. These factors are as important as cultural and economic ones in explaining dietary transformation. |
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