Beef is everywhere, throughout history and around the globe. And starting from this premise - that cattle farming and the cooking and eating of beef can be found in virtually all countries in the world - in Beef Lorna Piatti-Farnell explores the factors that have shaped its production and consumption. She discusses how this meat has been revalued (beef is now showcased in the most elaborate dishes of Michelin-starred chefs today) and considers ethical issues regarding animal care and treatment, offering a consideration of 'the future of beef '. Featuring a variety of images that range from stock-breeding to art and cuisine, Beef will appeal as much to lovers of flame-grilled burgers as molecular gastronomy.