Introducing Meat Studies

Is meat a product, a process, or both? And what about plant-based “meat” and other meat-like foods? Élisabeth Abergel and Ryan Phillips, the guest editors of the Meat Studies themed section in Vol. 11 No. 1 of Canadian Food Studies, offer take on this chewy subject. During the Amuse Bouche segment, Alexia Moyer talks with host David Szanto about the tools we use when eating meat, and how they have evolved over the years. Then, in the After Taste, Emma Paisley responds to Emily Kennedy, Shyon Baumann, and Josée Johnston’s article, “Meat po ...