A wayward young woman abandons her magazine career to learn the old ways of butchery and discover what it means to take life into her own handsCamas Davis was at an unhappy crossroads. A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed, on her own, with nothing to fall back on. Disillusioned by the years she'd spent mediating the lives of others for a living, she had no idea what to do next. She did know one thing: She no longer wanted to write about the real thing; she wanted to be the real thing.So when a friend told her about Kate Hill, an American woman living in Gascony, France who ran a cooking school and took in strays in exchange for painting fences and making beds, it sounded like just what she needed. She discovered a forgotten cre...
|Title||:||Killing It: An Education|
|Number of Pages||:||352 pages|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
Killing It: An Education Reviews
Here's what I liked about the book: The author decides to leave the life she had built for herself after she got fired and pursue a calling. The calling was in a field usually dominated by men, and she created a new life for herself with butchery. I enjoy stories about people being mindful food consumers, questioning what they've always known about food, and teaching others to question and change their habits as well.
Here's what I didn't like about the book: The plot, if there is one, was often ...more
Formidable! What an awesome read! Fascinating and sincere, Camas Davis will make you question where our meat comes from and, at the same time, make you want to learn how to butcher a pigs head and make pate de tete.
Read this book as soon as you can get your hands on it. You will not be disappointed.
Месото в магазина идва нарязано, подредено и почти стерилно опаковано в удобни пластмасови тарелки и много хора не го виждат по никакъв друг начин. По-голямата част от хората пък изобщо не готвят, а някой им готви или се хранят с полуфабрикати, така че не виждат даже това стерилно и подредено месо.
Много може да се говори за отдалечаването на съвременния човек от източниците на храната му. Вече дори научнопопулярни канали по телевизията няма и освен няколко картинки в детските книжки, децата няма ...more
This nonfiction book was pretty interesting. The author left a food writing job to spend some time in France training as a butcher but it ends up coming across as more of a dabble than a career commitment and most of the book follows the ambivalence she feels to several professions and several love interests but her constant commitment is to getting folks to think more about the meat that they eat and if there is a better way to honor the animal's life by using more of the less "prime" cuts. She ...more
"It seemed to be, standing there with two halves of a pig brain cupped in my palm, that we are often terrible at this kind of first rate intelligence, that, in fact, so much of what we do is in the service of keeping opposing ideas at bay inside ourselves. Isn't this what we're doing when we eat meat without taking part in the process that brings it to our tables, without ever being required to stare back at the animal that made the meat possible? Did we not grow our industrial food complex prec ...more
To me the book had elements of Anthony Bourdain, Michael Pollan, and William Finnegan. This is more a story of self-discovery, than food. It starts with Camus in a depressed mood having broken up from a long-term relationship and been terminated from her job as a food critic.
In a Finnegan like flourish written from a future perspective she assesses: “The choices and decisions I made—to stay in a career that made me unhappy, to stay with a man whose vision of the future did not include me—felt ra ...more
"Animals provoked, and still provoke, some of humans’ first questions. Questions that, today, most of us would rather not have to grapple with. By refusing to grapple, by living in the land of buts and forsaking the ands, we can easily come to believe we’ve absolved ourselves from ever having to confront those difficult questions."
You could write this book off as "Eat Pray Love: Animal Husbandry and Butchery Edition", but you would be missing out on the unique voice Camas Davis offers to the fe ...more