Killing It - Camas Davis

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Résumé :

'A brave book . . . I was reminded of Elizabeth David . . . very original' The Times
One woman's quest to understand what it means to be human and what it means to be animal too.
After a career spent writing about food, Camas Davis came to a realization: she had never forced herself to grapple with how it actually got to her plate. Out of love with her life and with the world she found herself in, she knew she had to make a change. And maybe - just maybe - the answer lay at the roots of the food she ate.
And so she set off for France. There, in the rolling countryside of Gascony, she would learn the art of butchery, and with it the art of eating and drinking well. Surrounded by farmers, producers, cooks and food-lovers, eating some of the world's least processed and most lovingly made food, Camas discovered the very authenticity she'd longed for in her old life. She just needed to return to America, and bring what she'd learnt back with her . . .
'You'll want to devour this well-crafted, engrossing account' Colman Andrews
'A sensual and sensitive ode to the necessity of lifelong learning' Salon
'Humanizing and thoughtful . . . a journey of self-realization applicable far beyond the realm of animals or food' Vanity Fair