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The MEATigation team are always writing and producing new things to read. Here are some of our publications from the last few years:
For the love of meat: A conversation. Sophia Efstathiou & Rebeca Ibáñez Martín. (2023). Consumption and Society (published online ahead of print 2023).
Performing ‘meat’ – Meat replacement as drag. Sophia Efstathiou (2022). In Bruce, D. and Bruce, A. (eds.), Transforming food systems: Ethics, innovation and responsibility. Wageningen Academic Publishers, pp. 412-417.
What Happens When Cultured Meat Meets Meat Culture? (Un)Naturalness And (Un)Familiarity In The Meat Of Today And Tomorrow. Johannes Volden and Ulrikke Wethal (2021). In Arve Hansen and Karen Lykke Syse (eds.), Changing Meat Cultures: Food Practices, Global Capitalism and the Consumption of Animals, 113-124. Rowman & Littlefield.
Emotions in Sustainability work: The Case of Ecopreneurs. Giæver, F. & Russell, S. (2021). In Teerikangas, S., Onkila, T., Koistinen, K., & Mäkelä, M. Research Handbook of Sustainability Agency, 158-168. London: Edward Elgar. Author provided pre-publication proofs.
Employee Agency in the Context of Organizational Sustainability. Russell, S., Giæver & Onkila, T. (2021). In Teerikangas, S., Onkila, T., Koistinen, K., & Mäkelä, M. Research Handbook of Sustainability Agency, 93-104. London: Edward Elgar. Author provided pre-publication proofs.
FEEDBACK: Vibrotactile materials informing artistic practice. Brandtsegg, Øyvind and Alexandra Murray-Leslie (2021) in Craig Vear (ed.) and Linda Candy, Ernest Edmonds (consulting eds.) The Routledge Handbook of Practice-Based Research, Routledge UK.
Tavros – On animal resistance. Efstathiou, Sophia (2021), openly available online in English, Arabic, and Greek, Correspondences #7, Unfortunately it was Paradise, curated by Delphine Leccas and Maria-Thalia Carras. With support by the Rosa Luxembourg Foundation.
Kjøttkutt krever politisk styring. Hansen, A., Volden, J. R., Korsnes, M., Wethal, U. & Sundet, Ø. Klassekampen Debat 9. februar 2021.
2020 – background work
2019 – background work
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.
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.