This groundbreaking work explores the psychology of carnism. Our willingness to eat animals--and only some animals at that--says social psychologist and professor Melanie Joy, is enabled only through blocking out what we know--about their capacity for consciousness and their ability to feel pain: about the inhumane husbandry practiced all over the world simply to satisfy our taste for foods we don't need in our diet: about the health risks involved in eating flesh of any kind; and on and on. In other words, we continue to eat meat and fish only out of a seemingly intransigent denial.
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