Meat is big news amongst foodies these days. It is conceptualised as alternatively a luxury item and a problem.  Although pork is the most widely consumed meat in China (followed by chicken), beef has been gaining in popularity. The increases in overall meat consumption by the Chinese have cause some food scholars and activist to raise the alarm because of the potential impacts this will have with regard to diet related public health and on the environment.  In this post, I want to argue that the diet related concerns need a closer investigation that pays attention not just to the volume of beef consumed but also the ways that meat is being incorporated into the diet of many Chinese.  Continue reading →