Skip to main content

Making the Animals on the Plate Visible: Anglophone Celebrity Chef Cookbooks Ranked by Sentient Animal Deaths

Food Ethics volume 2, pages 17–37 (2018)Cite this article

Abstract

Recent decades have witnessed the rise of chefs to a position of cultural prominence. This rise has coincided with increased consciousness of ethical issues pertaining to food, particularly as they concern animals. We rank cookbooks by celebrity chefs according to the minimum number of sentient animals that must be killed to make their recipes. On our stipulative definition, celebrity chefs are those with their own television show on a national network in the United States, the United Kingdom, Canada or Australia. Thirty cookbooks by 26 such chefs were categorized according to the total number of cows, pigs, chicken, fish and other species they included as ingredients. The total number of animals killed was divided by the number of non-dessert recipes to generate an average number of animal deaths per recipe for each book. We outline the rationale for our project and its methodology before presenting a ranked table of 30 cookbooks by celebrity chefs. This method generates several interesting findings. The first concerns the wide variation in animal fatalities among cookbooks. The chef with the heaviest animal footprint killed 5.25 animals per recipe, while the omnivorous chef with the smallest footprints killed 0.19 per recipe. Clearly, not all approaches to meat eating are equal when it comes to their animal mortality rate. Pigs and large ruminants are all substantially bigger than poultry, which are themselves bigger than many fish. The prime determinant of a chef’s place in the index was the number of small animals his or her recipes required. Whether a chef cooked in the style of a particular cuisine (Italian, French, Mexican etc.), by contrast, had no discernible influence on his or her ranking. We analyze how different chefs present themselves—as either especially sensitive or insensitive to ethical issues involving animals and food—and note cases where these presentations do or do not match their index ranking.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Notes

  1. Scholars have examined how celebrity chefs transfer “meanings and values” to businesses through celebrity endorsements (Halonen-Knight and Hurmerinta 2010); how they bestow class status on consumers who eat their food (Hyman 2008; Powell and Prasad 2010); how gender roles confine their public personas and cookbook narratives (Scholes 2011; Redden 2017; Matwick and Matwick 2017); and how chefs often depict meat eating in a manner that promotes political doctrines such as nationalism and human superiority over nature (Buscemi 2016). We have been unable to find any scholarly analyses of the number of animal deaths recommended by celebrity chefs’ cookbooks.

  2. Padma Lakshmi a self described “food expert: rather a professional chef (Padmalakshmi.com2017: 1). We use the term “celebrity chef” broadly to also include Lakshmi.

  3. “In part” because we, the two authors, have overlapping but distinct views on animal ethics. In addition to the interest-based view of animal ethics outlined below, we get some of our ethical motivation from approaches influenced by Aristotelian virtue ethics and the capabilities approach (Nussbaum 2006) as well as biosemiotics, umwelt theory (Uexküll 1934 [2013]; Hoffmeyer 2008) and a wide range of other sources.

  4. For a bit more detail on the Goodreads numbers: Batali’s Molto Italiano (2005) topped out our list, with 31,885 Goodreads reviews, as accessed on April 8 2017. Batali (2010), Bayless (2005), and Bourdain (2004) each had around twenty thousand reviews. Colicchio (2003) and Deen (1998) each around ten thousand, Drummond (2009) Fearnley-Whittingstall (2001, 2011) and Fieri and Volkwein (2011) all garnering around five thousand reviews. (Some of the authors of books much further down on the list (Lawson 2007, with 278 reviews, or Ottolenghi 2010, with 171 reviews) also had memoirs or other hybrid books with ratings in the mid-thousands.) Ratings of below one hundred Puck (2004), at 77; Ramsay (2007), at 60, Ray (2001, 2005), at 52 and 24; Romero et al. (2015), at 14; Samuelsson (2014), at 2; and Stone (2013), at 1 review. We selected, in other words, both for clearly popular books and for less popular books by authors who: have blockbuster TV shows (Ray, Ramsay) or have won shows such Top Chef Masters (Samuellsson), operate a well-known franchise (Puck), maintain a substantial following in some part of the English-speaking world, such as in Australia (Stone), or books that are specifically vegan (Romero et al.). While we are agnostic about the specific mechanisms of celebrity influence on consumer behavior and even preferences but point out that some such mechanisms do appear to be operative, and our sampling method was designed to pick up signals coming from places other than the most popular books.

  5. Available at andylamey.com.

  6. We tabulated a total of 2138.5 eggs used (with a high of 296 in Paula Deen’s book and an average close to 75). This would still only amount to the productive lives of around nine chickens. We thank Natalie Terenzi for assistance calculating these figures.

  7. The dressing percentage is the percentage of the live animal that remains as carcass after skinning and evisceration, a process that normally removes the hide, head feet and entrails. Raines (1999) provides the following Approximate dressing ratios: pork (70%), cattle (60%), sheep (50%); from carcass to cuts, with pork 65–70% boneless and 75–80% bone-in, beef 55–60% boneless and 65–70% bone-in, lamb 70–75%.

  8. Such as at http://www.clovegarden.com/ingred/ap_pigc.html.

  9. See the first page of the data sheet for sources on approximate weights for the around 25 larger fish species that our chefs called for.

  10. For discussion of the ethical significance of recent findings in avian cognition see Lamey 2012.

  11. This is again not to deny that they may have differential moral status based on cognitive, behavioral and social-structural differences, but that we are concerned here with measuring and making these questions of basic standing in the context of celebrity influence and the ethics of individual food choices.

  12. The National Oceanic and Atmospheric Administration (2012) notes that more than 50 % of fish produced for human consumption now comes from aquaculture. For discussion of the welfare issues of farmed and wild-caught fish seen respectively the Humane Society of the United States (2010) and Mood (2010). For a discussion of the latter see Singer (2010).

  13. Oliver’s public persona has frequently been subject to critical commentary. For examples see Andreou (2013), Self (2013) and Bowater and Foster (2016).

  14. We initially wondered whether to include glass eels, which are eels in an early developmental state, between the larval and juvenile stages. Might it be the case that glass eels do not feel pain? Adult eels are in fact known to respond to pain stimuli, and we are unaware of any vertebrate species that feels pain as an adult but not a juvenile. Indeed, from an evolutionary point of view it is not clear how an animal could develop the capacity to feel pain only after the juvenile stage of its life-cycle. For responses to pain-stimuli in adult European eels see Lambooij et al. 2002a, b. For welfare aspects of killing European eels see Salman et al. (2009). For a discussion of handling stress in glass eels see Wilson (2013) 334–8.

  15. Bourdain’s approach is shared by Mark McEwan, host of the Canadian edition of Top Chef. McEwan characterized fois gras as “one of the great Canadian food products and a source of considerable culinary prestige abroad (except maybe for in Chicago),” (2010: 54). McEwan is here referencing a 2006 decision by Chicago’s City Council to ban foil gras, a decision that was overturned in 2008 (Chicago Tribune 2016).

  16. This is true even in regard to the two vegan cookbooks. The Vegan Mashup book contains only recipes and does not discuss food ethics at all, while Vegan-ease briefly mentions animal welfare as one of several justifications for veganism (Theodore 2015: 4).

References

  • Abeyesinghe, S., C. Nicol, S. Hartnell, and M. Mathes. 2005. Can domestic fowl, Gallus gallus domesticus, show self-control? Animal Behavior 70: 1–11.

    Article  Google Scholar 

  • American Society for the Prevention of Cruelty to Animals (ASPCA). 2017. Farm animal confinement bans by state. http://www.aspca.org/animal-protection/public-policy/farm-animal-confinement-bans. Accessed 16 Mar 2017.

  • Anderson, Roland C., Jennifer A. Mather, Mathieu Q. Monette, and Stephanie R.M. Zimsen. 2010. Octopuses (Enteroctopus dofleini) recognize individual humans. Journal of Applied Animal Welfare Science 13 (3): 261–272.

    Article  Google Scholar 

  • Andreou, Alex. 2013. Jamie Oliver, you haven't tasted real poverty. Cut out the tutting. The Guardian, opinion, August 27 2013. Available at: https://www.theguardian.com/commentisfree/2013/aug/27/jamie-oliver-poverty-ready-meals-tv.

  • Bagnoli, Carlo, Gian Paolo Lazzer, and Francesca Setiffi. 2016. Restaurants in the Age of Food Television. Micro & Macro Marketing 3: 379–396.

    Google Scholar 

  • Batali, Mario. 2005. Molto Italiano: 327 simple Italian recipes to cook at home. New York: Ecco.

    Google Scholar 

  • Batali, Mario. 2010. Molto gusto: easy Italian cooking. New York: HarperCollins Publishers.

    Google Scholar 

  • Bayless, Rick. 2005. Mexican everyday. New York: W.W. Norton & Company.

  • BBC News. 2010. Jamie Oliver’s 30-Minute Meals breaks sales record. BBC News Online. www.bbc.co.uk/news/uk-11957627. Accessed Mar 15, 2017.

  • Berger, John. 1980. Why look at animals? In About Looking. New York: Pantheon Books.

    Google Scholar 

  • Bourdain, Anthony. 2000. Kitchen confidential: adventures in the culinary underbelly. New York: Bloomsbury.

    Google Scholar 

  • Bourdain, Anthony. 2004. Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking. New York: Bloomsbury.

    Google Scholar 

  • Bowater, Donna and Patrick Foster. 2016. Fresh food champion Jamie Oliver signs frozen meals deal with Brazilian chicken giant, The Telegraph, July 23 2016, available at: http://www.telegraph.co.uk/news/2016/07/24/fresh-food-champion-jamie-oliver-signs-frozen-meals-deal-with-br/.

  • Braithwaite, Victoria, and Philip Boulcott. 2008. Can fish suffer? In Fish welfare, ed. Edward Branson, 78–92. Oxford: Blackwell.

    Chapter  Google Scholar 

  • Broadcasters’ Audience Research Board. 2017. Weekly top 30 programmes. BARB.

  • Brown, Culum, Jens Krause, and Kevin Laland. 2011. Fish cognition and behavior. 2nd ed. Chichester, West Sussex: Wiley-Blackwell.

    Book  Google Scholar 

  • Buford, Bill. 2007. The Taming of The Chef. The New Yorker, April 2.

  • Buscemi, Francesco 2016. The carnivorous mission of the celebrity chef. Critical Perspectives on Veganism. Jodey Castricano and Rasmus Simonsen eds. London: Palgrave Macmillan: 331–48.

  • Caraher, Martin, Tim Lange, and Paul Dixon. 2000. The influence of TV and celebrity chefs on public attitudes and behavior among the English public. Journal for the Study of Food and Society 4: 27–46.

    Article  Google Scholar 

  • Chandroo, Kris, Ian Duncan, and Richard Moccia. 2004. Can fish suffer?: perspectives on sentience, pain, fear and stress. Applied Animal Behaviour Science 86: 225–250.

    Article  Google Scholar 

  • Chicago Tribune. 2016. 10 years ago: Chicago’s fois gras fiasco. Available at http://www.chicagotribune.com/news/plus/ct-chicago-foie-gras-ban-anniversary-20160424-story.html. Accessed Mar 21, 2017.

  • Colicchio, Tom. 2003. The Craft of Cooking. New York: Clarkson Potter.

    Google Scholar 

  • Complex. 2012. The 15 Most Successful Celebrity Chefs. Complex. http://www.complex.com/popculture/2012/02/15-most-successful-celebrity-chefs/. Accessed 6 Mar 2018.

  • Deen, Paula. 1998. The lady & sons savannah country cookbook. New York: Random House.

    Google Scholar 

  • Dixler, Hillary. 2015. The decade-long foie gras fight, explained. Eater. Available at http://www.eater.com/2015/1/9/7513743/foie-gras-ban-california-history-appeal-peta-aldf. Accessed 16 Mar 2017.

  • Druce, Clare, and Philip Lymbery. 2013. Outlawed in Europe. In In defense of animals: the second wave, ed. Peter Singer, 123–131. Malden: Blackwell.

    Google Scholar 

  • Drummond, Ree. 2009. The pioneer woman cooks: recipes from an accidental country girl. New York: William Morrow Cookbooks.

    Google Scholar 

  • Eisnitz, Gail. 1997. Slaughterhouse: The Shocking Story of Greed, Neglect and Inhuman Treatment Inside the U.S. Meat Industry. Amhert: Prometheus.

  • Fearnley-Whittingstall, Hugh. 2001. The river cottage cookbook. London: HarperCollins.

    Google Scholar 

  • Fearnley-Whittingstall, Hugh. 2003. River Cottage Cookbook. London: HarperCollings.

  • Fearnley-Whittingstall, Hugh. 2011. River cottage veg. Berkeley: Ten Speed Press.

    Google Scholar 

  • Fieri, Guy, and Ann Volkwein. 2011. Guy fieri food: Cookin’ it, livin’ it, livin’ it. New York: William Morrow.

    Google Scholar 

  • Fiore, Toni. 2008. Totally vegetarian: easy, fast, comforting cooking for every kind of vegetarian. Boston: Da Capo Lifelong Books.

    Google Scholar 

  • Food and Wine. 2010. Team Mario Batali’s Vegetable Challenge. Food and Wine. Available at http://www.foodandwine.com/articles/team-mario-batalis-vegetable-challenge. Accessed Mar 20, 2017.

  • Garten, Ina. 1999. The barefoot contessa cookbook. New York: Clarkson Potter.

    Google Scholar 

  • Godfrey-Smith, Peter. 2013. Cephalopods and the evolution of the mind. Pacific Conservation Biology 19 (1): 4–9.

    Article  Google Scholar 

  • Godfrey-Smith, Peter. 2016. Other minds: the octopus, the sea and the deep origins of consciousness. Straus and Giroux: Farrar.

    Google Scholar 

  • Gregory, N.G. 1998. Animal Welfare and Meat Science. New York: Cabi Publishing.

    Google Scholar 

  • Halonen‐Knight, Elina, and Leila Hurmerinta. 2010. Who endorses whom? Meanings transfer in celebrity endorsement. Journal of Product & Brand Management. 19 (6): 452–460.

  • Henderson, Jeff. 2008. Chef Jeff cooks: in the kitchen with America's inspirational new culinary star. New York: Scribner.

    Google Scholar 

  • Hoffmeyer, Jesper. 2008. Biosemiotics: An Examination into the signs of life and the life of signs. Trans. Jesper Hoffmeyer and Donald Favareau. Ed. D. Favareau. University of Chicago Press.

  • Holland, Rob, Dwight Loveday, and Kevin Ferguson. 2014. How Much Meat to Expect from a Beef Carcass. University of Tennessee Institute of Agriculture, PB 1822. https://extension.tennessee.edu/publications/Documents/PB1822.pdf. Accessed May 7, 2017.

  • Hsu, Hua. 2016. The accidental American genius of Guy Fieri. The New: Yorker.

    Google Scholar 

  • Humane Society International. 2015. India Foie Gras Import Ban Applauded. Hsi.org. http://www.hsi.org/world/india/news/releases/2014/07/india-foie-gras-import-ban070714.html? Accessed Mar 16 2017.

  • Hvorecny, Lauren, Jessica Grudowski, Carrie Blakeslee, Tiffany Simmons, Paula Roy, Jennifer Brooks, Rachel Hanner, et al. 2007. Octopuses (Octopus bimaculoides) and cuttlefishes (Sepia pharaonis, S. officinalis) can conditionally discriminate. Animal cognition 10 (4): 449–459.

    Article  Google Scholar 

  • Hyman, Gwen. 2008. The taste of fame: Chefs, diners, celebrity, class. Gastronomica 8 (3): 43–52.

    Article  Google Scholar 

  • Italie, Leanne. 2012. Chef Paula Deen hid diabetes, pushed high-fat food, San Diego Union-Tribune, Jan 17 2012, available at: http://www.sandiegouniontribune.com/sdut-chef-paula-deen-hid-diabetes-pushed-high-fat-food-2012jan17-story.html.

  • Jarvis, Erich, Onur Güntürkün, Laura Bruce, Andras Csillag, Harvey Karten, Wayne Kuenzel, Lorena Medina, et al. 2005. Avian brains and a new understanding of vertebrate brain evolution. Nature Reviews Neuroscience 6: 151–159.

    Article  Google Scholar 

  • Johnston, Josée, Alexandra Rodney, and Phillipa Chong. 2014. Making change in the kitchen? A study of celebrity cookbooks, culinary personas, and inequality. Poetics 47: 1–22.

    Article  Google Scholar 

  • Kaplan, Gisela and Rogers, Lesley. (2005). Bird Brain? It may be a Compliment!. Cerebrum 7/3: 1.

  • Kuba, Michael Ruth Byrne, Daniela Meisel, and Jennifer Mather. 2006. When do octopuses play? Effects of repeated testing, object type, age, and food deprivation on object play in Octopus vulgaris. Journal of Comparative Psychology 120 (3): 184.

    Article  Google Scholar 

  • Lagasse, Emeril, and Jessie Tirsch. 1993. Emeril's new New Orleans cooking. New York: William Morrow and Company, Inc.

    Google Scholar 

  • Lakshmi, Padma. 2007. Tangy tart hot & sweet: a world of recipes for every day. New York: Weinstein Books.

    Google Scholar 

  • Laland, Keven, Culum Brown, and Jens Krause. 2003. Learning in fishes: from three-second memory to culture. Fish and Fisheries 4: 199–202.

    Article  Google Scholar 

  • Lambooij, E., J.W. Van de Vis, R.J. Kloosterboer, and C. Pieterse. 2002a. Welfare aspects of live chilling and freezing of farmed eel (Anguilla anguilla L.): neurological and behavioural assessment. Aquaculture 210: 159–169.

    Article  Google Scholar 

  • Lambooij, E., J.W. Van De Vis, H. Kuhlmann, W. Münkner, J. Oehlenschläger, R.J. Kloosterboer, and C. Pieterse. 2002b. A feasible method for humane slaughter of eel (Anguilla anguilla L.): electrical stunning in fresh water prior to gutting. Aquaculture Research 33: 643–652.

    Article  Google Scholar 

  • Lamey, Andy. 2012. Primitive self-consciousness and avian cognition. The Monist 95: 486–510.

    Article  Google Scholar 

  • Lane, Samantha, and Stephanie Fisher. 2015. The influence of celebrity chefs on a student population. British Food Journal 117 (2): 614–628.

    Article  Google Scholar 

  • Laurentis, Giada de. 2005. Everyday Italian: 125 simple and delicious recipes. New York: Clarkson Potter.

  • Lawson, Nigella. 2007. Nigella express: good food, fast. New York: Hyperion.

    Google Scholar 

  • Lee, Susur. 2005. Susur—a culinary life. Berkeley: Ten Speed Press.

    Google Scholar 

  • Marino, Lori. 2017. Thinking chickens: a review of cognition, emotion, and behavior in the domestic chicken. Animal Cognition 20: 127–147.

    Article  Google Scholar 

  • Mather, Jennifer A. 2008. Cephalopod consciousness: behavioural evidence. Consciousness and Cognition 17 (1): 37–48.

    Article  Google Scholar 

  • Matwick, Lelsi, and Keri Matwick. 2017. Cooking at home: A multimodal narrative analysis of the Food Network. Discourse, Context & Media 17: 20–29.

    Article  Google Scholar 

  • McEwan, Mark. 2010. Great food at home: family-style recipes for everyday. City: Viking.

    Google Scholar 

  • McMahan, Jeff. 2002. The ethics of killing: problems at the margins of life. New York: Oxford University Press.

    Book  Google Scholar 

  • McMahan, Jeff. 2008. Eating animals the nice way. Daedalus Winter: 1–11.

  • Mood, Alison. 2010. Worse things happen at sea: the welfare of wild-caught fish. Fishcount.org.uk. Accessed May 18, 2017.

  • National Oceanic and Atmospheric Administration. 2012. Basic questions about aquaculture. http://www.nmfs.noaa.gov/aquaculture/faqs/faq_aq_101.html. Accessed May 18, 2017.

  • National Turkey Federation. 2017. Purchasing turkey: yield from turkey. http://www.eatturkey.com/foodsrv/manual/purch6. Accessed May 15, 2017.

  • Nordgreen, Janicke, Joseph Garner, Andrew Janczak, Birgit Ranheim, William Muir, and Tor Einar Horsberg. 2009. Thermonociception in fish: effects of two different doses of morphine on thermal threshold and post-test behaviour in goldfish (carassius auratus). Applied Animal Behaviour Science 119: 101–107.

    Article  Google Scholar 

  • Nussbaum, Martha. 2006. Frontiers of justice: Disability, nationality, species membership. Cambridge: Harvard University Press.

    Google Scholar 

  • Oklahoma Department of Agriculture Food and Forestry. 2017a. How Much Meat? (Pig) http://www.oda.state.ok.us/food/fs-hogweight.pdf. Accessed Mar 21, 2017.

  • Oklahoma Department of Agriculture Food and Forestry. 2017b. How Much Meat? (Cow) https://www.oda.state.ok.us/food/fs-cowweight.pdf. Accessed Mar 21, 2017.

  • Oliver, Jamie. 2010. Jamie's 30-minute meals. London: Penguin Books.

    Google Scholar 

  • Ottolenghi, Yotam. 2010. Plenty: vibrant vegetable recipes from London's Ottolenghi. San Francisco: Chronicle Books.

    Google Scholar 

  • Ottolenghi, Yotam, and Samir Tamimi. 2008. Ottolenghi: the Cookbook. Berkeley: Ten Speed Press.

    Google Scholar 

  • Pachirat, Timothy. 2011. Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight. Yale University Press.

  • Penders, B. 2012. Re Nutritional content of supermarket ready meals and recipes by television chefs in the United Kingdom: cross sectional study. BMJ 345: e7607.

    Article  Google Scholar 

  • Powell, Helen, and Sylvie Prasad. 2010. As Seen on TV. The celebrity expert: how taste is shaped by lifestyle media. Cultural Politics 6 (1): 111–124.

    Article  Google Scholar 

  • Puck, Wolfgang. 2004. Wolfgang Puck makes it easy: delicious recipes for your home kitchen. Nashville: Thomas Nelson.

    Google Scholar 

  • Raines, Christopher. 1999. The butcher kept your meat? Penn State Meat Science. http://animalscience.psu.edu/extension/meat/pdf/The%20Butcher%20Stole%20My%20Meat.pdf. Accessed May 7, 2017.

  • Ramsay, Gordon. 2007. Fast food: recipes from the F Word. London: Quadrille Publishing.

    Google Scholar 

  • Ramsey, Gordon. 2009. Gordon Ramsey's Fast Food: Recipes from the F Word. London: Quadrille Publishing.

  • Ray, Rachael. 2001. Veggie meals: Rachael Ray's 30-Minute Meals. New York: Lake Island Press.

    Google Scholar 

  • Ray, Rachael. 2005. 365: no repeats: a year of deliciously different dinners. New York: Clarkson Potter.

    Google Scholar 

  • Redden, Guy. 2017. Misterchef? Cooks, Chefs and Gender in MasterChef Australia. Open Cultural Studies 1 (1): 125–139.

    Article  Google Scholar 

  • Regan, Tom. 1983. The Case for Animal Rights. Berkeley: University of California Press.

  • Regolin, Lucia, Rosa Rugani, Piero Pagni, and Giorgio Vallortigara. 2005. Delayed search for social and nonsocial goals by young domestic chicks, Gallus gallus domesticus. Animal Behaviour 70 (4): 855–864.

    Article  Google Scholar 

  • Rogers, Lesley and Gisela Kaplan. 2004. Preface., Iin Comparative vertebrate cognition: are primates superior to non-primates?, eds. Lesley Rogers and Gisela Kaplan eds., New York: Kluwer Academic.

  • Romero, Terry, Toni Fiore, and Miyoko Schinner. 2015. Vegan Mashup: Season Two Ecookbook. Kent, Ohio: All Art Media.

    Google Scholar 

  • Salkin, Allen. 2013. From scratch: inside the food network. New York: J. P. Putnam.

    Google Scholar 

  • Salman, J., P. Vannier, and M. Wierup. 2009. Species-specific welfare aspects of the main systems of stunning and killing of farmed eels (Anguilla anguilla) Scientific Opinion of the Panel on Animal Health and Welfare. The ESFA Journal 1014: 1–42.

  • Samuelsson, Marcus. 2014. Marcus off duty: the recipes I cook at home. Boston: Houghton Mifflin Harcourt.

    Google Scholar 

  • Scholes, Lucy. 2011. A slave to the stove? The TV celebrity chef abandons the kitchen: lifestyle TV, domesticity and gender. Critical Quarterly 53 (3): 44–59.

    Article  Google Scholar 

  • Self, Will. 2013. Why I hate Jamie Oliver, New Statesman, Oct 31 2013, available at: https://www.newstatesman.com/2013/10/triceratops-and-cowpoke-live-pious-harmony-new-outpost-jamie-olivers-army.

  • Singer, Peter. 1990. Animal liberation. Second Edition. New York: New York Review of Books.

    Google Scholar 

  • Singer, Peter. 2010. Fish: the forgotten victims on our plate. The Guardian (September 14).

  • Sneddon, Lynne. 2003. The evidence for pain in fish: the use of morphine as an analgesic. Applied Animal Behaviour Science 83: 153–162.

    Article  Google Scholar 

  • Sneddon, Lynne. 2007. Assessing pain perception in fish from physiology to behaviour. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology 146: S78.

    Article  Google Scholar 

  • Sneddon, Lynne, and Matthew Leach. 2016. Anthropomorphic denial of fish pain. Animal Sentience 3 (28): 1.

    Google Scholar 

  • Sneddon, Lynne, Victoria Braithwaite, and Michael Gentle. 2003. Do fishes have nociceptors? evidence for the evolution of a vertebrate sensory system. Proceedings of the Royal Society B Biological Sciences 270: 1115–1121.

    Article  Google Scholar 

  • Spence, Des. 2005. Jamie's school dinners (TV review), in BMJ 330: 678.

  • Stone, Curtis. 2013. What's for dinner: delicious recipes for a busy life. New York: Ballantine Books.

    Google Scholar 

  • Taylor, Pollyanna, Marie Haskell, Michael Appleby, and Natalie Waran. 2002. Perception of time duration by domestic hens. Applied Animal Behavior Science. 76 (1): 41–51.

    Article  Google Scholar 

  • Telegraph Food. 2015. Jamie Oliver goes veggie: six things we learnt about the chef. The Telegraph.

  • Theodore, Laura. 2015. Laura Theodore’s Vegan-ease: An Easy Guide to Enjoying a Plant-based Diet. Bloomingdale: Jazzy Vegetarian, LLC.

    Google Scholar 

  • Tye, Michael. 2017. Tense Bees and Shell-shocked Crabs: Are Animals Conscious? Oxford: Oxford University Press.

    Book  Google Scholar 

  • Uexküll, Jakob von. 2013. A Foray into the Worlds of Animals and Humans, Minneapolis: University of Minnesota Press.

  • Varner, Gary. 1998. In Nature’s Interests? Interests, Animal Rights and Environmental Ethics. Oxford: Oxford University Press.

    Google Scholar 

  • Weatherby, Taylor. 2016. Anthony Bourdain Splits From Wife Of 9 Years — Celebrity Chef Getting Divorced. http://hollywoodlife.com/2016/09/19/anthony-bourdain-divorce-wife-ottavia-busia-ending-marriage-split/. Accessed 15 Mar 2017.

  • Wells, Pete. 2012. As Not Seen on TV. The New York Times.

  • Wilson, Jonathan. 2013. Stress Physiology. Eel Physiology. Francesca Trischitta, Yoshio Takei and Philippe Sébert, eds. (Boca Raton: CRC Press): 318–358.

Download references

Author information

Authors and Affiliations

  1. Philosophy 0119, University of California, San Diego, 9500 Gilman Drive, La Jolla, CA, 92093-0119, USA

    Andy Lamey

  2. Political Science 0521, University of California, San Diego, 9500 Gilman Drive, La Jolla, CA, 92093-0521, USA

    Ike Sharpless

Authors
  1. Andy Lamey
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ike Sharpless
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Andy Lamey.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Lamey, A., Sharpless, I. Making the Animals on the Plate Visible: Anglophone Celebrity Chef Cookbooks Ranked by Sentient Animal Deaths. Food ethics 2, 17–37 (2018). https://doi.org/10.1007/s41055-018-0024-x

Download citation

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s41055-018-0024-x

Keywords

  • Animals
  • Celebrity chefs
  • Animal rights
  • Food ethics