La restauration de la création se propose d’examiner le statut des animaux dans la pensée chrétienne ancienne et médiévale selon une perspective eschatologique, centrée sur la question du salut des animaux dans le projet divin. L'ouvrage est organisé en trois parties : les sources bibliques, notamment la promesse du renouvellement de la création dans Rm 8, 21 ; les élaborations doctrinales dans la période patristique puis au Moyen Âge ; enfin, des réflexions contemporaines à propos du statut des animaux dans nos sociétés. Souvent absente du débat sociétal à propos des animaux, la perspective historique chrétienne proposée dans ce volume se veut une contribution originale à la réflexion actuelle sur le statut juridique et éthique des animaux.
La restauration de la création aims to examine the status of animals in ancient and medieval Christian thought following an eschatological perspective, that is, focusing on the question of the salvation of animals according to the divine plan. The volume is articulated in three parts: Biblical sources, in particular the promise of the renewal of creation according to Rm 8, 21; Patristic and medieval doctrinal elaborations on the question; finally, contemporary considerations regarding the status of animals in our societies. Often absent from the current social debate on the subject, the historical Christian perspective which this volume proposes is intended as an original contribution to today’s ongoing reflexion on the legal and ethical status of animals.
The analysis of meat and its place in Western culture has been central to Human-Animal Studies as a field. It is even more urgent now as global meat and dairy production are projected to rise dramatically by 2050. While the term ‘carnism’ denotes the invisible belief system (or ideology) that naturalizes and normalizes meat consumption, in this volume we focus on ‘meat culture’, which refers to all the tangible and practical forms through which carnist ideology is expressed and lived. Featuring new work from leading Australasian, European and North American scholars,
Meat Culture, edited by Annie Potts, interrogates the representations and discourses, practices and behaviours, diets and tastes that generate shared beliefs about, perspectives on and experiences of meat in the 21st century.
Evolution and Human Culture argues that values, beliefs, and practices are expressions of individual and shared moral sentiments. Much of our cultural production stems from what in early hominins was a caring tendency, both the care to share and a self-care to challenge others. Topics cover prehistory, mind, biology, morality, comparative primatology, art, and aesthetics. The book is valuable to students and scholars in the arts, including moral philosophers, who would benefit from reading about scientific developments that impact their fields. For biologists and social scientists the book provides a window into how scientific research contributes to understanding the arts and humanities. The take-home point is that culture does not transcend nature; rather, culture is an evolved moral behavior.