The New Visibility of Slaughter in Popular Gastronomy

Type of content
Theses / Dissertations
Publisher's DOI/URI
Thesis discipline
Cultural Studies
Degree name
Master of Arts
University of Canterbury. School of Humanities
Journal Title
Journal ISSN
Volume Title
Parry, Jovian Lang

Animal slaughter has recently become highly visible in popular food media. This thesis interrogates the myths, assumptions and ideologies underlying this so-called New Carnivore movement, through critical analysis of a range of popular gastronomic texts. Socially-constructed ideas about ‘reality’, ‘sentimentality’, ‘sacrifice’, and ‘redemption’ are intimately implicated in the process of animal slaughter, as are the notions of ‘good taste’ and social distinction. The domination of animals, demonstrated through the slaughter, butchery, and consumption of nonhuman bodies, is held to be an integral component in the performance of gender, as well as a means of reconnecting, via a kind of secular epiphany, with ‘Nature’ at its most authentic. As a hostile backlash against the social progress made by the animal advocacy and vegetarian movements, New Carnivorism denigrates vegetarianism and veganism as outdated, unfashionable, unnatural, puritanical and rude. Although these texts’ potential to inspire farmed animal welfare reform should not be ignored, New Carnivorism ultimately serves to naturalize, justify and promote the continued consumption of meat, and the continued exploitation of nonhuman animals, in Western societies.

meat, slaughter, gastronomy, veganism, vegetarianism, New Carnivore, Gordon Ramsay, Critical Animal Studies, Human-Animal Studies
Ngā upoko tukutuku/Māori subject headings
ANZSRC fields of research
Copyright Jovian Lang Parry