La viande dans les cultures alimentaires : du désir au tabou.

Since they appeared 2.4 million years ago, the early representatives of the human race have consumed meat. The share of it gradually increased in the diet and shaped the biological evolution of humankind (brain development through the supply of specific nutrients) and the social and cultural evolution of it (hunting large animals involved cooperation between individuals). In addition meat is ambivalent food as it has been very coveted for its attractive taste and symbolic reasons (strength, wealth…) but also created food taboos and restrictions (pork for Muslims and Jews, beef for Hindus, days or periods without meat among Catholics…). Meat consumption fosters debates today: livestock consume a lot of grain and water whereas high-yield meat production impacts negatively on the environment and animal welfare. [ABSTRACT FROM AUTHOR]