Food habits, as related to the eating of meat, vary throughout the world. The avoidance of beef, pork, chicken, horseflesh, and dogflesh in various parts of the world are discussed by the author in attempting to determine why such avoidance has developed. Maps showing the distribution of avoidance, and in cases of camel and dogflesh, the acceptance of certain fleshes, pinpoint the areas where such food habits may play a role in the nutrition of the population.
The text numbers only 125 pages, the remainder being references. For those interested in the strange eating habits of other parts of the world, this book will prove interesting. Unfortunately, the author or publisher has seen fit to include all notes in a separate section at the end of the book. This makes it difficult to follow the arguments and side issues that the author brings up without turning back and forth to