Dos açougues aos frigoríficos uma história social do trabalho na produção de carne, 1750 a 1950

Abstract

This paper discusses the labor and the workers linked to the historical process which established the Public Slaughterhouses, reorganized butchers' activity and also structured the industrial production of meat. The research includes the period 1750-1950 and examines this process in Europe and in the United States. The main argument shows how the industrialization of meat was linked with the simplification and division of the labor of butchers, and how it provided the technical basis for the organization of the processing of meat in large scale.