Chapter 4. The History of Meat

  1. Maguelonne Toussaint-Samat

Published Online: 6 APR 2009

DOI: 10.1002/9781444305135.ch4

A History of Food

A History of Food

How to Cite

Toussaint-Samat, M. (2008) The History of Meat, in A History of Food, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444305135.ch4

Publication History

  1. Published Online: 6 APR 2009
  2. Published Print: 17 OCT 2008

ISBN Information

Print ISBN: 9781405181198

Online ISBN: 9781444305135



  • magico-cultural system;
  • eating horse-meat, a last resort;
  • Old Testament, Homer or Virgil, ancient literature, accounting sacrifices;
  • Emperor Maximinus, eating 40 pounds of meat a day;
  • Fat Oxen and Prosperous Butchers;
  • Bible, mentioning sacrifices made by Abel


This chapter contains sections titled:

  • The Birth of Stock-breeding and Society

  • Table of Areas of Origin of the First Domestic Animals

  • Meat-Eating: Likes and Dislikes

  • Fat Oxen and Prosperous Butchers