Kirjahaku

Virtually every street in London was once filled with a cacophony of animal calls and noises. From cattle being herded through the streets surrounding Smithfield meat market, to the exotic residents of the Tower of London zoo.Infested by pests, vermin and bedbugs, Londoner’s homes were also shared with pets or livestock, which were reared for food. Beasts from far-flung corners of the globe were imported through London’s docks for display in all manner of establishments, from private homes and estates, to zoos and parks. Londoners were entertained by ponies flying in hot air balloons, performing fleas, any number of animals baited by dogs and the ubiquitous horse, which plied the streets as an essential cog in the machine of London’s industry and transport. Over the last 30 years, however, Londoners have seemingly banished animals from their streets.Using a wide range of primary sources Beastly London explores the complex and changing relationship between Londoners of all classes and their animal neighbours: from a mainly exploitative relationship, to London becoming the birthplace of animal welfare societies and animal rights’ campaigns. This appealing book, now available in paperback, shows how London’s animals have been central to its success, and will appeal to all those interested in animal history and welfare.

Milk, poured over cereal in the morning and splashed in coffee, is part of daily life in the West. Though milk is the sustaining and essential food of all mammals, and worldwide demand for it is growing every year, the majority of the world’s population cannot digest raw cow’s milk. Of those that do drink milk regularly, most have never actually tasted raw milk; what is known as milk today is a heavily treated version far removed from its natural state.In Milk, Hannah Velten explores the myths and misconceptions surrounding the drink. Modern milk processing produces a safe, clean beverage that is far removed from ‘real’ milk straight from the cow, but advocates of raw milk long for the days before pasteurization, homogenization and standardization. Paradoxically, milk back then was likely to be even less natural than today: known as the ‘white poison’, and filled with additives to make it look like milk after extensive watering-down, it was bacteria-ridden and dangerous to the health of invalids and infants.Now that milk has cleaned up its act, it is considered a staple for a healthy and balanced diet. Velten investigates how and why conceptions of milk have shifted in the public consciousness, from the science of nutrition, to dairy industry advertising and government endorsements. Milk will surprise and inform in equal measure.