I don’t really know what brought me to pick up this book, other than the fact that chicken is probably my favourite type of meat, and I guess I had – somewhat naively I guess – always assumed that the path of chicken from domestication to our dinner plates has been a straightforward affair.
Tastes like Chicken focuses on the last few centuries worth of history of the raising, and ultimately the industrialisation of the production of chicken meat, and other products. Most of what I learned was about the changing fortunes of the chicken, and chicken farmers, over the centuries, from a relatively expensive meat, through to what is considered today to be a cheaper option.
The book is both well-written and well-researched, and is very easy to read. But I guess the trouble with a lot of these sort of books is how well they would appeal to a mass-market audience. I think it’s one of those odd little books you might pick up on a whim if it’s on display – it has a pretty cool name and cover – but I don’t think people will be racing out to buy it.
Thanks to NetGalley for the opportunity to read and review the book.