Hippophagie and the nutritional benefits of horsemeat

 Boucherie Chevaline, Place des Carmes, Toulouse, 1899. By Eugène Trutat.” width=

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David Sutton, the Symposium’s Treasurer, investigates the increase in the consumption of horsemeat in 1890s France

The nineteenth-century campaigners who advocated increased consumption of horse-meat, especially in France, give a good illustration of the exaggerated belief in the importance of protein. Until 1815 eating horsemeat, like eating cats and dogs, was primarily associated with sieges, periods of shortage or famine, and (most of all) difficult military campaigns.

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