Otter Chris
Ohio State University, Dept. of History, Columbus, OH, United States.
Endeavour. 2011 Jun;35(2-3):80-90. doi: 10.1016/j.endeavour.2011.06.005. Epub 2011 Sep 1.
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.
本研究探讨了现代英国和法国食用马肉的历史。它考察了为何马肉在法国相对受欢迎，而在英国却并非如此。这些原因包括科学家、慈善家、记者和屠夫所发挥的积极作用。这些人在英国并没有积极推广马肉。在解释饮食转变方面，这些因素与文化和经济因素同样重要。
