This detailed and comprehensive overview of meat-free diets introduces readers to their long history in human cultures and analyzes some of the important questions and issues surrounding their practice in today's world. Vegetarianism and Veganism: A Reference Handbook provides a history and background of vegetarianism and veganism from prehistorical times to the present day, along with detailed discussions of the practice in each historical period since that time. The ancillary chapters provide additional information on important individuals and organizations in the field, relevant data and documents on the topic, an annotated bibliography, a chronology of important events, and a glossary of terms likely to be encountered in the field. Of special interest is the Perspectives chapter, in which stakeholders in the topic write about some specific aspect of its importance in their own lives. Intended for high school, college, an general readers, the volume covers the field of vegetarianism and veganism in cultures from around the world. Some specific topics include ancient views of vegetarianism, religious stands on the practice, the growth of vegetarian and vegan institutions, and current controversies over the practice of meat-free diets. It also includes a host of resources that readers can use to continue their own research in the field.

The protest against meat eating may turn out to be one of the most significant movements of our age. In terms of our relations with animals, it is difficult to think of a more urgent moral problem than the fate of billions of animals killed every year for human consumption. This book argues that vegetarians and vegans are not only protestors, but also moral pioneers. It provides 25 chapters which stimulate further thought, exchange, and reflection on the morality of eating meat. A rich array of philosophical, religious, historical, cultural, and practical approaches challenge our assumptions about animals and how we should relate to them. This book provides global perspectives with insights from 11 countries: US, UK, Germany, France, Belgium, Israel, Austria, the Netherlands, Canada, South Africa, and Sweden. Focusing on food consumption practices, it critically foregrounds and unpacks key ethical rationales that underpin vegetarian and vegan lifestyles. It invites us to revisit our relations with animals as food, and as subjects of exploitation, suggesting that there are substantial moral, economic, and environmental reasons for changing our habits. This timely contribution, edited by two of the leading experts within the field, offers a rich array of interdisciplinary insights on what ethical vegetarianism and veganism means. It will be of great interest to those studying and researching in the fields of animal geography and animal-studies, sociology, food studies and consumption, environmental studies, and cultural studies. This book will be of great appeal to animal protectionists, environmentalists, and humanitarians.

A multidisciplinary approach to the study of veganism, vegetarianism, and meat avoidance among Jews, both historical and contemporary. In recent decades, as more Jews have adopted plant-based lifestyles, Jewish vegan and vegetarian movements have become increasingly prominent. This book explores the intellectual, religious, and historical roots of veganism and vegetarianism among Jews and presents compelling new directions in Jewish thought, ethics, and foodways. The contributors, including scholars, rabbis, and activists, explore how Judaism has inspired Jews to eschew animal products and how such choices, even when not directly inspired by Judaism, have enriched and helped define Jewishness. Individually, and as a collection, the chapters in this book provide an opportunity to meditate on what may make veganism and vegetarianism particularly Jewish, as well as the potential distinctiveness of Jewish veganism and vegetarianism. The authors also examine the connections between Jewish veganism and vegetarianism and other movements, while calling attention to divisions among Jewish vegans and vegetarians, to the specific challenges of fusing Jewishness and a plant-based lifestyle, and to the resistance Jewish vegans and vegetarians can face from parts of the Jewish community. The book’s various perspectives represent the cultural, theological, and ideological diversity among Jews invested in such conversations and introduce prominent debates within their movements. “Whether looking at the pages of the Talmud, vegetarian poems written in Yiddish, lyrics written by Jewish punk rockers, or into a pot of vegan matzo ball soup, this book explores the many ways in which Jews have questioned the ethics of eating animals. Labendz and Yanklowitz achieve their stated goal of exploring ‘what distinguishes Jewish veganism and vegetarianism as Jewish.’ You do not have to be a vegetarian or a vegan (or Jewish!) in order to learn from, and indeed grapple with, the many questions, dilemmas, and readings that the contributors raise.” — Jordan D. Rosenblum, author of The Jewish Dietary Laws in the Ancient World “Jewish Veganism and Vegetarianism offers theological, pragmatic, ethical, environmental, and other ways to view non-meat eating as a viable, healthy, and holy Judaic strategy to consume the world. Anyone who eats or thinks about eating should take this volume seriously.” — Rabbi Jonathan K. Crane, author of Eating Ethically: Religion and Science for a Better Diet “From the Talmud’s ambivalence about human and animal suffering to the challenges of making a vegan matzo ball, Jewish Veganism and Vegetarianism offers surprising views of the many ways Jewish practice, Jewish culture, and individual Jews acted and reacted in their encounters with a vegetable diet. This important and overdue book does much to introduce a long-neglected chapter of Jewish culinary practice and to inspire and instruct future research.” — Eve Jochnowitz, cotranslator of Fania Lewando’s The Vilna Vegetarian Cookbook: Garden-Fresh Recipes Rediscovered and Adapted for Today’s Kitchen

Another blockbuster from Dr. Natasha Campbell-McBride, the creator and author of the GAPS Protocol—Gut And Psychology / Gut And Physiology Syndrome. Her GAPS Nutritional Protocol has been used successfully by hundreds of thousands of people around the world for treating a plethora of chronic health problems, from mental illness to physical disorders. Her book Gut and Psychology Syndrome has been translated into sixteen languages. She has now undertaken an intense study into the value of plant foods versus animal foods. Vegetarianism Explained: Making an Informed Decision is the result of this study. Dr Campbell-McBride gives a full scientific description of how animal and plant foods are digested and used by the human body. This information will give the reader a good understanding on how to feed their body to achieve optimal health and vitality. This book is an essential read for those who are considering a plant-based lifestyle and those who are already following a vegetarian or a vegan diet. The subject of fasting is covered and will give the reader a good understanding on how to use this method for healing and health. This book will also answer questions on where our food comes from and how it is produced, how to eat in harmony with your body’s needs and how we should introduce small children to the world of food. Dr Natasha Campbell-McBride is known for her ability to explain complex scientific concepts in a language easily understood by all. Vegetarianism Explained will be enjoyed by all ages of adults – from young teenagers to mature professionals. For those who are scientifically minded the book is fully referenced.

Drawing on research in plant science, systems ecology, environmental philosophy, and cultural anthropology, Andrew F. Smith shatters the distinction between vegetarianism and omnivorism. The book outlines the implications that these manufactured distinctions have for how we view food and ourselves as eaters.

Vegetarianism is not a diet trend, or the flavor of the month. Instead, it is a philosophy and practice with roots in antiquity. Vegetarianism has existed for centuries in much of the world as a social movement and subculture. In the United States, this subculture has existed for more than 200 years. In this book, the Iacobbos bring this thriving subculture to life. By examining its businesses, organizations, events, scholarship, and influence on the arts, and by interviewing dozens of vegetarians and vegans, the authors reveal a subculture whose members hold a variety of perspectives on everything from animal rights to advocacy, politics, and religion. Building upon their previous book, a history of vegetarianism, the Iacobbos delve into its current incarnations. They include information on the food industry, health studies on the benefits of vegetarians and vegan ways of eating, the popularity of vegetarianism, and the backlash against it. They highlight the work of vegetarian advocates and provide a glimpse of the stores, magazines, restaurants, and organizations that bring this subculture together. Finally, they include projections for the future from vegetarians, environmentalists, lawyers, nutritionists, economists, and experts in animal rights.