The MEATigation team are always writing and producing new things to read. Here are some publications from the last few years:


Priorities for social science and humanities research on the challenges of moving beyond animal-based food systems. Morris, C., Kaljonen, M., Aavik, K., Balázs, B., Cole, M., Coles, B., Efstathiou, S., et al. Nature Humanities & Social Science Communications. 8:38.


Meatification and everyday geographies of consumption in Vietnam and China. Hansen, Arve & Jakobsen, Jostein (2020). Geografiska Annaler. Series B. Human Geography.  ISSN 0435-3684. . doi: 10.1080/04353684.2019.1709217


Investigating the elasticity of meat consumption for climate mitigation: 4Rs for responsible meat use. Efstathiou Sophia, Korsnes Marius, Gabrielsen Ane, Finstad Terje, Giæver Fay, Driessen Clemens, Hansen Arve, Wethal Ulrikke, In Vinnari, Eija &Vinnari, Markus (eds). Sustainable governance and management of food systems: Ethical perspectives. Wageningen Academic Publishers ISBN 978-90-8686-341-9, 19-25.

Facing Animal Research: Levinas and Technologies of Effacement, S. Efstathiou, in Atterton, Peter & Wright, Tamara (eds.) Face-to-Face with Animals: Levinas and the Animal Question. New York: SUNY Press, 139-163.

Geographies of meatification: an emerging Asian meat complex. Jakobsen, Jostein & Hansen, Arve. Globalizations.  ISSN 1474-7731.  17(1), s 93- 109 . doi: 10.1080/14747731.2019.1614723

Making sense of making meat: key moments in the first 20 years of tissue engineering muscle to make food. Stephens, Neil, Alexandra E. Sexton, and Clemens Driessen. Frontiers in Sustainable Food Systems 3 (2019): 45. 

How normal meat becomes stranger as cultured meat becomes more normal; Ambivalence and ambiguity below the surface of behaviour. Van Der Weele, Cor, and Clemens Driessen. Frontiers in Sustainable Food Systems 3 (2019): 69.