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Rabbit meat: valuable nutrition or too-cute-to-eat?

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Rabbit meat: valuable nutrition or too-cute-to-eat?

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dc.contributor.author Leroy, Frédéric es_ES
dc.contributor.author Petracci, Massimiliano es_ES
dc.date.accessioned 2022-01-05T07:42:01Z
dc.date.available 2022-01-05T07:42:01Z
dc.date.issued 2021-12-29
dc.identifier.issn 1257-5011
dc.identifier.uri http://hdl.handle.net/10251/179274
dc.description.abstract [EN] Rabbit meat is a component of traditional diets, often incorporated into iconic dishes of regional cuisine. Its consumption can be traced back to the ancient civilisations of the Mediterranean and beyond, well into the Palaeolithic era. Even though it has been representing considerable nutritional and cultural value for millennia, a decline in consumption is now noticeable. Specific categorial dynamics are at play, related to the various superimposed roles of rabbits as livestock, game, pests, laboratory animals and pets. Their perceived cuteness in particular can lead to emotional responses that are hard to reconcile with the sensitivities of the post-domestic paradigm. Such effects compromise the acceptability of rabbit meat in contemporary Western societies that are typified by problematic human-animal interactions and a disconnect from the food chain. Young and urban populations in particular now seem to have difficulties facing the notion that food production requires the killing of animals. As a result, a traditional food source risks becoming irrelevant despite its high nutritional value and potential for sustainable meat production, due to reasons that are emotive rather than rational. es_ES
dc.description.sponsorship Research Council of the Vrije Universiteit Brussel, including the SRP7 and IOF342 projects, and in particular the Interdisciplinary Research Program ‘Tradition and naturalness of animal products within a societal context of change’ (IRP11). es_ES
dc.language Inglés es_ES
dc.publisher Universitat Politècnica de València es_ES
dc.relation.ispartof World Rabbit Science es_ES
dc.rights Reconocimiento - No comercial - Compartir igual (by-nc-sa) es_ES
dc.subject Nutrition es_ES
dc.subject Meat es_ES
dc.subject Welfare es_ES
dc.subject Pet es_ES
dc.subject Society es_ES
dc.subject Food studies es_ES
dc.title Rabbit meat: valuable nutrition or too-cute-to-eat? es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.4995/wrs.0.12663
dc.relation.projectID info:eu-repo/grantAgreement/VUB//SRP7/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/VUB//IOF342/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/VUB//IRP11/ es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Leroy, F.; Petracci, M. (2021). Rabbit meat: valuable nutrition or too-cute-to-eat?. World Rabbit Science. 29(4):239-246. https://doi.org/10.4995/wrs.0.12663 es_ES
dc.description.accrualMethod OJS es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.0.12663 es_ES
dc.description.upvformatpinicio 239 es_ES
dc.description.upvformatpfin 246 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 29 es_ES
dc.description.issue 4 es_ES
dc.identifier.eissn 1989-8886
dc.relation.pasarela OJS\12663 es_ES
dc.contributor.funder Vrije Universiteit Brussel es_ES
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