Asked By: Ralph Lewis Date: created: Oct 22 2023

What is the history of John Pork

Answered By: Ashton Hughes Date: created: Oct 25 2023

John Pork Picture of John Pork Fat pig from tiktok, Blud Slayer, @john.pork, Pork Chop, Fatty, (alleged) killer of Biggie Cheese, Social Media Influencer, Porky Poo, The Caller, The Die-er, Niggie Cheese. Jim Pork, Chris P Bacon, Steven Steak, Bob Burger, Larry Lamb, Peppa Pig, James Corden, Nikocado Avocado, Brendan Beef, Niggie Pork The Crips (Formerly), Lil eAch Boi (Formerly), Instagram, Tiktok, Niggie porktok Human (Formerly), Pig Human Hybrid Jonathon Rhos Porkchop (September 12th 2001 – March 3rd 2023), more famously known as simply John Pork, or John Porks, was a social media influencer and ex gangster, made famous for his human pig hybrid appearance.

Asked By: Thomas Martin Date: created: Mar 18 2024

Where did the John Pork meme come from

Answered By: Adrian Griffin Date: created: Mar 19 2024

Who is John Pork? – John Pork is a computer-generated pig who appears to be half human, half pig. The pig first began appearing on Instagram via the handle, where its creator uploaded pictures of John in different scenarios, including taking selfies at tourist spots.

How do you summon John Pork?

Anyways, the steps to Summon John Pork is extremely. easy and simple. All you need is 3 pieces of cheese, 2 apples, and one flamingo. Now you surround all the pieces into a circle, and you have to step in the circle.

Who found pork?

The pig dates back 40 million years to fossils, which indicates that wild pig-like animals roamed forests and swamps in Europe and Asia. By 4900 B.C., pigs were domesticated in China, and by 1500 B.C., they were being raised in Europe. On the insistence of Queen Isabella, Christopher Columbus took eight pigs on his voyage to Cuba in 1493.

  • However, it is Hernando de Soto who could be dubbed “the father of the American pork industry.” The explorer landed with America’s first 13 pigs at Tampa Bay, Fla., in 1539.
  • Native Americans reportedly became very fond of the taste of pork, resulting in some of the worst attacks on the de Soto expedition.

By the time of de Soto’s death three years later, his pig herd had grown to 700 head, not including the ones his troops had consumed, those that ran away and became wild pigs (the ancestors of today’s feral pigs or razorbacks) and those given to the Native Americans to help keep peace.

  1. America’s Pork Industry Had Begun Pig production spread throughout the new colonies.
  2. Hernando Cortez introduced hogs to New Mexico in 1600, and Sir Walter Raleigh brought sows to Jamestown Colony, now in Virginia, in 1607.
  3. Semi-wild pigs conducted such rampages in the grain fields of New York that colonists who owned a pig 14 or more inches high had to put a ring in the pig’s nose.

On Manhattan Island, a long solid wall was constructed on the northern edge of the colony to control roaming herds of pigs, as well as to protect the colonists from native Americans. This area is now known as Wall Street, The pig population in the Pennsylvania colony num­bered in the thousands by 1660.

  • As the 17th century closed, the typical farmer owned four or five pigs, supply­ing salt pork and bacon for his table, with surpluses sold as barreled pork.
  • Following a practice that had become common in Pennsylvania, pigs were fed a diet of native American corn.
  • After the Revolutionary War, pioneers began head­ing west, taking their indispensable pigs with them.

A wooden crate filled with young pigs often was hung from the axles of prairie schooners. As western herds grew, so did the need for pork pro­cessing facilities. Packing plants began to spring up in major cities. Pigs were first commercially harvested in Cincinnati, which became known as Porkopolis, Moving pigs to market in the 1850s was no small undertaking. “Drovers” herded their pigs along trails, which later developed into railroad routes. Between 40,000 and 70,000 pigs were driven from Ohio to eastern markets in any one year. Drivers, the drovers’ hired hands, each managed up to 100 hogs, and the herds moved five to eight miles a day, covering distances up to 700 miles.

  1. The refrigerated railroad car transformed the meat industry when it was introduced shortly after the Civil War.
  2. It enabled packing plants to be centralized near points of production instead of near points of con­sumption.
  3. Large “terminal markets” with railroad access developed in major cities, such as Chicago, Kansas City, St.

Joseph, Mo.; and Sioux City, Iowa. Large packing plants were located adjacent to these stockyards. Live pigs were shipped via railroad to the markets, and pork was shipped, again mainly by rail, to consumers nationwide. As a result of these transportation developments, the pork industry relocated to the upper Midwest, where ample amounts of feedgrains were produced, and the “Corn Belt” also became known as the “Hog Belt.” In fact, Iowa, Illinois, Minnesota, Nebraska, Indiana and Missouri held the top six spots in state rankings for pork production for many years.

Iowa is still No.1. The 1980s and 1990s brought major technological developments in the pork industry, some of which allowed production to grow dramatically in states not known for pig production. The most notable growth occurred in North Carolina, which is now the second largest pork- producing state.

Despite inherently more expensive feed, North Carolina producers became cost competitive by using pigs with the genetic capability for higher reproductive efficiency and enhanced lean muscle growth, resulting in better feed efficiency. They also captured economies of size and developed pig-raising methods that controlled disease, and improved productive efficiency.

Many producers in other areas have now adopted these same methods. Today the United States is one of the world’s lead­ing pork-producing countries. Also, the U.S. became the largest pork exporter in 2005 and remains so today.U.S. production accounted for 10 percent of total world supply in 2012. You can find more information about today’s U.S.

pork industry at the Pork Checkoff’s Web site at or call the Producer Service Center at (800) 456-7675.

Why is pork so popular in China?

Chinese breeds, the basis of modern hogs – From ancient times and into the modern era, “traditional” Chinese pigs lived mostly on plant materials containing little protein, making their flesh quite fatty. Anyone who has eaten dishes like “red braised pork belly” ( hongshaorou ) knows that pork dishes in China are often mostly composed of tender lard.

For common farmers, the high energy content of pig fat made it a luxury food and an important source of nutrition. They ate pork mostly at Spring Festival, and they kept the lard for frying vegetables and other dishes throughout the year, which became a key characteristic of Chinese cooking. Because pork was a treat saved for festivals, pigs are traditionally associated in Chinese culture with prosperity and good health.

The character 家 ( jia ), which means both “home” and “family” in Chinese, was made some 3,500 years ago by adding the roof radical to the pig radical; essentially by putting a roof over a pig’s head. Today the word for “meat” in Chinese – (肉, rou ) – refers to pork while other meats need to be differentiated as “cow meat” (牛肉), “chicken meat” (鸡肉), etc).

  • Given their tendency to have large litters, pigs are also associated in China with virility and fertility.
  • When people began to pen them in, they also bred them to mature faster and have more offspring.
  • Millenia later, the Meishan pig will often produce two annual litters of around 15 piglets reaching puberty in three months.

Whereas their ancestor the wild boar is much less prolific, having four to eight piglets a year that reach puberty in eight to ten months. When Chinese pigs like the Meishan arrived in early modern Europe, farmers began to breed them with their own larger but less fecund pigs, initiating modern breeds like Yorkshires and Landraces.

Why is pork important in Germany?

German Pigs and the Autocrats Who Loved Them IN CERTAIN CIRCLES in Germany today, meat is taboo — such is the strength of the vegetarian movement sweeping the country. But pork has long held a special place in German cuisine, and it has also held a special place in the hearts of successive authoritarian regimes in Germany — first Adolf Hitler and his Nazi technocrats, and later Erich Honecker and the Socialist Unity Party that crumbled along with East Germany in 1989.

  1. It was a curious country while it lasted, perhaps best remembered today for the Berlin Wall, its all-encompassing state surveillance apparatus, its elite athletes doped to the brim on the state’s dime, and its comically crummy car, the Trabant (Trabi).
  2. Less well known is its leadership’s love affair with industrial pork production — an engaging tale now told in Thomas Fleischman’s Communist Pigs: An Animal History of East Germany’s Rise and Fall,

Blut und Boden (“blood and soil”) was a Nazi motto to evoke Aryan racial ties to German soil. The motto was popularized by Richard Walther Darré, who was minister of Food and Agriculture from 1933 until 1942, and a major proponent of pork. For Darré, the pig was the supreme animal for Germanic people and the gods of ancient Aryans, who, he argued, preferred the swine sacrifice above all.

Darré was interested in mapping the bloodlines of different hog breeds and he went on to apply this reasoning to humans, famously advocating for selective breeding to promote a “pure Nordic race” to restore a racially cleansed Germandom. He also argued that the Aryan connection with the soil was made possible through pig rearing.

There could be no true Germans without pigs. And pigs, he argued, are what separated Germans from Jews. The Nazis went on to pursue an intensive pig breeding and farming effort, seeking to rebuild the German swine stock that had been decimated by World War I.

Tiago Saraiva’s work, which details this story of pigs under the Nazi regime, is the obvious prequel to Fleischman’s book. Communist Pigs advances the swine history of Germany, taking readers to the era of authoritarian rule in the GDR. Having previously read Saraiva’s book, but not giving much thought to how pork production was handled in the GDR, I was surprised to learn that East Germany so enthusiastically embraced the industrial pig.

Surely this must have been coded as “too fascist” for the vociferously antifascist leaders of the new communist country. The new East German leadership did want to distance itself from the Nazi agricultural structures, and the government quickly embarked on a massive farm collectivization campaign after the end of World War II, following the lead of the Soviet Union and other communist states.

  • But East Germany was not so quick to get rid of the pig.
  • The regime ultimately allowed farmers to keep “garden pigs” in their peri-urban plots, and over time, the wild boar population exploded.
  • Fleischman’s book covers the fate of these pigs, with a primary focus on the industrial pig.
  • And in his telling, we see how dramatically East German leaders shifted the ideological framing of the pig’s place in society, the economy, and in the natural environment.

Whereas the Nazi Blut und Boden ideology promoted a bodenständig (“rooted”) pig that could be reared on the root vegetables suited to German soil, East Germany’s industrial pig relied on commodity-level feed. “It was not bred to support local or regional markets,” Fleischman writes.

  1. Factory conditions put new demands on the animal, which could only be met with unprecedented amounts of grain.” Mass-produced grain was the key to the GDR’s industrial pig production.
  2. At first, the country’s agricultural production model was reoriented to make this possible, giving preferential status to large-scale commercial agriculture.
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But ultimately, there wasn’t enough land to sustain the industrial pigs with so much grain. So leadership eventually started to import grain — not just from Soviet allies, but increasingly from the West. Although the GDR’s investment in industrial agriculture was modeled on American industrial farming, it rapidly became apparent that it could not keep pace: By the late 1960s, without access to the world of cheap inputs such as grain, labor, and capital, the East German factory farm faltered.

  • It was “rescued” by changes in the 1970s to global capitalism and Erich Honecker’s turn to the West.
  • While the first secretary believed cheap credit and grain would accelerate the transformation of the country into an export land, the shift pulled the country’s pork and pigs into global flows of capital and commodities.

Fleischman goes into great detail about the ramifications of these changes in global political economy for East German pig farming. He shows how the grain trap worked to bind the communist country into capitalist agro-commodity circuits. For the notorious General Secretary Erich Honecker, this was largely justified on the pretense that pork exports brought food self-sufficiency to the GDR.

  1. But ultimately, it was about bringing much-needed Western currency to state coffers.
  2. Not only was this empire of pigs leveraged up to the snout, it was also dirty.
  3. The numbers are telling: with an average pig population of 10 to 13 million during the 1970s, “it was like adding the excrement of between 44 and 65 million people to a country of just over 16 million people.” With no government or technical solution on hand to manage the waste, the GDR became uncontrollably polluted with pig manure.

Happily for the weak of stomach, Communist Pigs spares readers the gruesome scenes of Upton Sinclair’s The Jungle or the more recent account of industrial slaughterhouses in Timothy Pachirat’s, But Fleischman’s insights about the manure crisis brought on by East Germany’s push for pigs are truly enlightening, if disgusting.

  1. Manure seeped into water supplies, piles littered the landscape, and the feces poisoned pigs and humans alike.
  2. Murmurs of popular opposition to these problems began in the 1970s, but really gathered steam by the 1980s.
  3. The government began to prioritize export markets over domestic food needs.
  4. This message was truly driven home when a catastrophic series of events hit the country’s pork sector in 1982, and the Socialist Unity Party refused to halt its exports, setting off a cascade of food shortages across the country.

Environmentalists set it over the edge, connecting food shortages and exported meat to agricultural pollution. As Markus Meckel, the founder of the Socialist Democratic Party, put it: “Cheap pork is sent to the West — lakes of manure remain here.” By this time, it was no surprise that East German citizens doubted the official narrative of industrial pig farming.

Environmental exploitation was during the Cold War. But in the late 1980s, protests reverberated across Eastern Europe and were crucial to the eventual toppling of communist regimes across the region. East Germany’s “lakes of manure” were among the many problems that protestors found intolerable. By fall 1989, the GDR had crumbled and reunification of the two Germanies was on the horizon.

Erich Honecker and Adolf Hitler both believed in the power of the pig to enrich the German people. Each built an agro-industrial scaffolding that was designed to bolster their own authoritarian hold on power, enriching their cronies and supporters while laying waste to the environment, human life, and the social fabric of the Germany they sought to master.

Curiously, pork was at the center of each man’s vision of autarky — feeding the masses with the most German of commodities. Hitler and Honecker both tried to engineer the natural environment to achieve this feat, but each, in his own way, found the limits of the land. Hitler’s toxic foil was expansion in the name of Lebensraum, of more “living space” for the German Reich, whereas Honecker built his legitimacy on the material satisfaction he promised with his vision of socialist paradise.

But both of Germany’s autocrats eventually came to be guided more by egoism and megalomania than reason — and while the architecture of geopolitics and political economy were appallingly bent to their will for a moment, it was never sustainable. Nor, Fleischman shows, is industrial pig farming.

  • But this novel story of German pigs, and the autocrats who loved them, is not solely about the ills of capitalist agribusiness; we already know that industrial farming is one of the most serious threats to human health and the natural world.
  • Rather, what Communist Pigs masterfully shows is that authoritarianism thrives in an interconnected world that draws resources, ideas, and even pigs from nonauthoritarian places.

Authoritarianism is the catchall evil Other in mainstream liberal discourse today, but illiberal regimes cannot and never will exist in a political vacuum. Of course, Hitler’s and Honecker’s visions revolved around this fictional vacuum, which led them to pursue ever more ruinous policies to uphold their aspirations for autarky.

  • Just like Donald Trump’s trade war with China and the “America First” policies that have, these autocrats’ visions were obviously fictitious: they were never apart from the global system that enabled them for so many years, but always a part of it.
  • The systems build one another.
  • To deny liberal complicity in illiberalism is precisely what the East Germans were complaining about when they decried that their country had become the “garbage dump of the West.” Because, in the end, the same pigs that Germany’s autocrats loved were also loved by its democrats — piles of manure and all.

¤ : German Pigs and the Autocrats Who Loved Them

Who ate pork first?

The relationship between pigs and humans may predate that of any other domesticated food animal. In fact, evidence discovered in Turkey indicates that pigs were domesticated there as far back as 9000 B.C. And wild boar, the ancestor of the domesticated pig, were in human association perhaps as early as 13,000 B.C.

  1. The rise of the pig began in Asia and progressed through the Near East, and eventually to Europe, where Sus scrofa domesticus really took off.
  2. It is to Spain that the Americas owe the introduction of this valuable animal, as the first pigs on the continent were brought with Columbus on his second voyage.

The Spanish explorers brought pigs with them to eat on their long expeditions, and left many of them in the New World, where no large domesticated animals existed. Hernando de Soto, who explored what is today the southeastern United States, is often called the father of the American pork industry, as he brought 200 of them on his expedition.

Those that remained are the ancestors of most of the pigs in the country, and certainly related to the feral pigs, or wild boar, that roam the country. The pig is a remarkable animal, and perfectly suited to domestication. Pigs are very fertile, and sows can give birth to 15 piglets a year, which mature quickly, in six months on average.

And the pig is an omnivore, most efficiently converting plants and cereals to meat. This has made it a popular choice on the farm, where table scraps, whey, and other unwanted organic materials are routinely devoured by nature’s garbage disposal: the pig.

  • Pigs are also useful as plows—give a few pigs access to a field that needs turning, and the job is done as they search for buried roots and nuts to eat with their powerful snouts and jaws.
  • Breeds Not all pigs are created equal.
  • Traditionally, pigs were classified as one of two types: lard or bacon.
  • Lard-type pigs were used to produce, well, lard, before lard became synonymous with sin.

Compact and thick, with short legs, the lard-stype pigs fatten up quickly and their meat has large amounts of fat in it. The Mangalitsa (also Mangalica) is an example of a heritage lard-type pig. Lard was the cooking fat of choice for generations, and was even used as a mechanical lubricant before synthetics were invented.

Lard was used during World War II in the manufacture of explosives, so people switched to vegetable oils for cooking out of necessity. After the war, those vegetables oils were successfully marketed as healthier fats, and lard never stood a chance. As a result, many of the lard-type pigs went out of fashion and their breeds became scarce.

Bacon pigs are lean, long and muscular. Traditionally they were fed on legumes, grains, turnips and dairy byproducts. They tend to grow slower than lard pigs, and put on more muscle than fat. When lard-type pigs became passé, breeders turned to the leaner types, including Berkshire, Duroc, Hampshire, Poland China, and Yorkshire to produce lean pork, and sadly, very little lard.

Pork production turned from a family affair into an industrial nightmare after World War II. Pigs went from being an integral part of the small farm, with nearly every farmer keeping a few pigs, to being a commodity product grown in factory conditions. Today, the pork industry rests on a three-way cross between a few highly selected strains of the Duroc, Hampshire, and Yorkshire breeds which have been chosen for performance under intensive farming.

Humane Pig Farming It can be done. Pork that comes from pigs raised in pasture, where they are free to root and wallow, and forage, simply tastes better than industrially-raised pork. The bland, pale meat of the factory-farmed pig is really not worth eating.

Look for small producers that specify the conditions on the farm – pigs need to be outdoors, not crowded into cement-floored barns, to produce good meat. The organic label is helpful, but does not guarantee that the pigs were raised humanely outdoors. Look for pork that is raised without antibiotics or growth hormones, which is a good indication that the farmers take good care of the pigs, and do not crowd them.

Prophylactic use of antibiotics is only necessary when the animals are raised intensively in factory conditions. Farming cooperatives are becoming popular, and are often a trusted source for well-raised pork. Rather than one huge farm producing huge numbers of pigs, multiple small farms raise reasonable numbers of pigs in natural conditions.

  • They leverage their buying power to share costs of grain and supplemental feeds, the cost of slaughter and processing, and eventually, market the pork together under one label.
  • This creative solution means that the farmers get a higher price for their pork than commodity farmers do.
  • It also allows access, for those that want it, to humanely-raised, good-for-you pork products in cities across the United States.

Preserving the Heritage Breeds Eat them to preserve them. It’s the only way. Heritage breed pigs fell out of production as they are not suited to the intensive farming practices of today. Many of them take longer to grow, and require space and pasture to do so.

If the pigs are not bred, their gene pool will decrease, resulting in possible extinction. These old bloodline breeds go back hundreds of years, and offer different characteristics than those honed for commercial farming. The rich, marbled fat, and tasty meat of heritage pigs is becoming more appreciated by connoisseurs.

Heritage breeds to look for include Tamworth, Berkshire, Mangalitsa (or Mangalica) and Red Wattle. Sometimes it is necessary to cross heritage breeds, and the pork resulting from these crosses might be marketed as “heritage” pork, rather than by the breed name.

Who don’t eat pork?

Abstract – Both Judaism and Islam have prohibited eating pork and its products for thousands of years. Scholars have proposed several reasons for the ban to which both religions almost totally adhere. Pork, and the refusal to eat it, possesses powerful cultural baggage for Jews.

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Israel has legislated two related laws: the Pork Law in 1962, that bans the rearing and slaughter of pigs across the country, and the Meat Law of 1994, prohibiting all imports of nonkosher meats into Israel. While not abounding, Israeli pork-eaters certainly exist, and a small number of pig-breeding farms operate in the country, mostly in Christian villages.

The influx of Russian immigrants in the 1990s helped boost sales of pork, but the force of the taboo remains so powerful that many secular Israelis still eschew pork dishes, while willing to eat less charged nonkosher items such as shellfish. A porchetta feast recently held in the Muslim-Jewish town of Jaffa, defied the religious and cultural taboo.

Asked By: Cole Perry Date: created: Jan 22 2023

Who didn’t eat pork

Answered By: Lewis Washington Date: created: Jan 25 2023

From Wikipedia, the free encyclopedia The pig is considered an unclean animal as food in Judaism and Islam, and parts of Christianity, Pork is a food taboo among Jews, Muslims, and some Christian denominations, Swine were prohibited in ancient Syria and Phoenicia, and the pig and its flesh represented a taboo observed, Strabo noted, at Comana in Pontus,

A lost poem of Hermesianax, reported centuries later by the traveller Pausanias, reported an etiological myth of Attis destroyed by a supernatural boar to account for the fact that “in consequence of these events the Galatians who inhabit Pessinous do not touch pork”. In Abrahamic religions, eating pig flesh is clearly forbidden by Jewish ( kashrut ), Islamic ( halal ) and Adventist ( kosher animals ) dietary laws.

Although Christianity is also an Abrahamic religion, most of its adherents do not follow these aspects of Mosaic law and do consume its meat. However, Seventh-day Adventists consider pork taboo, along with other foods forbidden by Jewish law. The Ethiopian Orthodox Church and the Eritrean Orthodox Church do not permit pork consumption.

How old is the pork we eat?

Agriculture – Pig slaughter in Estonia in 1983. Photo by Jaan Künnap Pig slaughter is an activity performed to obtain pig meat ( pork ). It regularly happens as part of traditional and intensive pig farming, Pigs are slaughtered at different ages. Generally they can be divided into piglets, which are 1.5 to 3 months old; the fattening pigs, intended for pork and bacon, which are 4 months to one year old; and finally the older pigs, such as sows (female pigs) and boars ( uncastrated male pigs).

  1. The meat obtained from piglets is subdivided into more meaty or more fatty, determined by the thickness of bacon.
  2. Male hogs are usually castrated a month before slaughter.
  3. Their meat quality is determined on the mass of halves and the thickness of bacon on the back.
  4. The Humane Slaughter Association states that the transport of pigs to slaughter and all the other procedures and circumstances leading up to the actual act of stunning and killing the pig are, in modern times, often carefully arranged in order to avoid excessive suffering of animals, which both has a humane rationale as well as helping provide for a higher quality of meat.

Animal rights groups have recorded images of pigs being transported to slaughter in cramped and unhygienic conditions. They state that the transportation does cause suffering, which has economic rationale. Typically, pigs are first rendered unconscious using one of the following means: stunning using electric current applied with electrodes, or stunning using captive bolt pistol, and inhalation of CO 2, the latter being the most common, then in some cases a,22 pistol/rifle which is shot directly into the brain.

  1. They are then hoisted on a rail, after which they are exsanguinated, usually via the carotid artery and the jugular vein,
  2. After the blood is gone, the carcass is drenched in hot water in a device called a pig scalder which helps in the removal of hair, which is subsequently completed by using scissor-like devices and then if necessary with a torch.

However, in many countries across the world, rendering the pig unconscious is not standard practice and exsanguination occurs whilst the pigs are fully conscious. The pig is then eviscerated, the head is usually removed, and the body is cut into two halves.

Why was pork considered dirty?

As useful and tasty as they are, swine have not been universally adored. iStockphoto hide caption toggle caption iStockphoto As useful and tasty as they are, swine have not been universally adored. iStockphoto In 1849 an American farmer watched a sow give birth and was moved to record a diary entry: “Pigs! Pigs! Pork! Pork! Pork!” The writer’s enthusiasm — dug up by historical geographer Sam Bowers Hilliard for Hog Meat and Hoecake, his examination of Southern foodways — is understandable.

  • Swine reproduce far more quickly than cows and sheep, thanks to brief gestation periods and large litters, and pork only improves when cured with salt and smoke.
  • If your goal is to produce a great deal of meat and then store it at room temperature — crucial before refrigerators came along — the pig is the animal for you.

Enormously useful as they are, swine have not been universally adored. The history of pigs is a tale of love and loathing. As long as pigs have existed, people have weighed their hunger for meat against worries about how the animals lived and what they ate. Pigs and people have similar digestive systems and similar diets: Both are omnivores who thrive on meat, roots and seeds. It was food that first brought them together. About 10,000 years ago, hunter-gatherers in Anatolia — now Turkey — settled down into villages. As Europe’s forests were felled to grow crops, pigs took up residence in towns, as in this 1559 sketch “Fair at Hoboken” by Breugel the Elder. The pig’s scavenging habits — which included the occasional human corpse — was one factor in a decline in the reputation of pigs and pork in the late Middle Ages. As Europe’s forests were felled to grow crops, pigs took up residence in towns, as in this 1559 sketch “Fair at Hoboken” by Breugel the Elder. The pig’s scavenging habits — which included the occasional human corpse — was one factor in a decline in the reputation of pigs and pork in the late Middle Ages.

Pieter Bruegel the Elder/via Wikimedia The Koran followed suit in the seventh century AD: “forbidden to you is, the flesh of swine.” Today a quarter of the world’s population — 14 million Jews and 1.6 billion Muslims — must avoid pork. The rules strike many as arbitrary, and there has been no shortage of attempts to expose the supposedly hidden truth.

The mostly popular explanation — that the ban protected against trichinosis — is almost certainly untrue (there’s no evidence the parasite existed in ancient Palestine, and other meats could be equally dangerous). Some scholars point to the unsuitability of pigs for desert conditions, or the fact that pigs and humans might compete for food. This Chinese sculpture, dating to about 200 AD, depicts an outhouse perched over a pigsty. All over the world pigs ate human waste, carrion, and rotting garbage, a dietary habit that made them quite useful—they cleaned the streets and transformed filth into meat—but also turned them into pariahs.

Via Wikimedia hide caption toggle caption via Wikimedia All of these theories hold a piece of the truth, but the best explanation lies in Leviticus. The approved animals “chew the cud,” which is another way of saying they are ruminants that eat grass. Pigs “cheweth not the cud” because they possess simple guts, unable to digest cellulose.

They eat calorie-dense foods, not only nuts and grains but also less salubrious items such as carrion, human corpses and feces. Pigs were unclean because they ate filth. The Jews were not alone in this prejudice. In the great civilizations of Mesopotamia and Egypt, priests and rulers avoided pork at all costs.

  1. Just across the Mediterranean, however, the Romans loved swine with a passion matched by few people before or since.
  2. Romans sacrificed pigs to their gods and created an elaborate pork-based cuisine, including some dishes—such as roast udder of lactating sow—that could make even a gentile shudder.
  3. What accounts for these differing views? In the Near East, an arid land, most pigs lived as urban scavengers.

The Italian Peninsula, by contrast, boasted vast oak forests, and Rome imported wheat by the shipload. Rather than eating garbage in the streets, Roman pigs spent their days dining on acorns and grain. The reputation of pork depends upon the life of the pig.

In early medieval Europe, when most pigs foraged in the woods, pork was the preferred meat of the nobility. By 1300 most forests had been felled, and pigs became scavengers. In a medieval British text, a woman explains that she won’t serve pork because pigs “eat human shit in the streets.” Pigs also dined on human flesh, which was available because executed prisoners, among others, were left unburied.

In Shakespeare’s Richard III, the title character is described as a “foul swine” who “Swills your warm blood like wash, and makes his trough / In your embowell’d bosoms.” An Irish religious text noted, “Cows feed only on grass and the leaves of trees, but swine eat things clean and unclean.” Pigs today eat a wholesome diet of corn and soybeans, but people have new reasons to avoid pork. The most intelligent of farm animals, swine raised in the confined feeding operations that now dominate the industry endure the most inhumane conditions. They stand on slatted concrete floors, trampling their waste into gutters below. A hog facility in Duplin County, N.C. discharges waste into a manure lagoon, April 2015. Courtesy of Waterkeeper Alliance hide caption toggle caption Courtesy of Waterkeeper Alliance A hog facility in Duplin County, N.C. discharges waste into a manure lagoon, April 2015. Courtesy of Waterkeeper Alliance Critiques of such practices, once the concern mostly of animals rights groups, have gone mainstream. This year the restaurant chain Chipotle kept carnitas off the menu at some locations because it couldn’t find enough pork raised according to its stricter welfare standards.

  • Other chains, including McDonald’s, still serve conventional pork but have pressured pork suppliers to change their ways.
  • As a result the largest pork producers have vowed to phase out gestation crates.
  • Smaller producers have taken larger steps, adopting methods that would look familiar to ancient Romans: Their pigs roam on pasture or gobble acorns in the woods.

That’s the kind of agriculture that might prompt not disgust but enthusiastic cries of, “Pork! Pork! Pork!” Mark Essig is the author, most recently, of Lesser Beasts: A Snout-to-Tail History of the Humble Pig, He holds a Ph.D. in history from Cornell University and lives in Asheville, N.C.

Who first said meme?

How have memes affected society? – meme, unit of cultural information spread by imitation, The term meme (from the Greek mimema, meaning “imitated”) was introduced in 1976 by British evolutionary biologist Richard Dawkins in his work The Selfish Gene,

  • Dawkins conceived of memes as the cultural parallel to biological genes and considered them, in a manner similar to “selfish” genes, as being in control of their own reproduction and thus serving their own ends.
  • Understood in those terms, memes carry information, are replicated, and are transmitted from one person to another, and they have the ability to evolve, mutating at random and undergoing natural selection, with or without impacts on human fitness (reproduction and survival).

The concept of the meme, however, remains largely theoretical. It is also controversial, given the notion of selfishness and the application of the concept to the evolution of cultures, which formed the basis for the field of memetics, Britannica Quiz Which Came First? Vocabulary Quiz Within a culture, memes can take a variety of forms, such as an idea, a skill, a behaviour, a phrase, or a particular fashion. The replication and transmission of a meme occurs when one person copies a unit of cultural information comprising a meme from another person.

  1. The process of transmission is carried out primarily by means of verbal, visual, or electronic communication, ranging from books and conversation to television, e-mail, or the Internet,
  2. Those memes that are most successful in being copied and transmitted become the most prevalent within a culture,
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The exploration of relationships between cultural evolution, cultural transmission, and imitation has led to intriguing theories about memes. For example, various ideas have emerged about the nature of memes, such as whether they are beneficial, neutral, or harmful.

Memes may be interpreted as being inherently harmful, since, according to some scholars, memes are parasites or viruses of the mind ; once assimilated into the human mind, their chief purpose becomes their own replication, with humans having little or no control over them. Some memes, however, are benign or beneficial but can become dangerous because, after they have been seeded in the human mind, they lend themselves to being misused or abused.

For example, although memes associated with religious or political ideas may benefit the people who carry them, those same memes, when imposed on people whose religious or political memes are different, may cause harm, such as through the loss of religious traditions or social or political stability.

  • Memes associated with religious or political ideas may also be abused, as in the case of religious cults or extremist groups, which can result in the death of individuals.
  • Beneficial memes, on the other hand, could include those that promote human health and survival, such as memes associated with hygiene,

In the early 21st century, Internet memes, or memes that emerge within the culture of the Internet, gained popularity, bringing renewed interest to the meme concept. Internet memes spread from person to person through imitation, typically by e-mail, social media, and various types of Web sites,

  1. They often take the form of pictures, videos, or other media containing cultural information that, rather than mutating randomly, have been deliberately altered by individuals.
  2. Their deliberate alteration, however, violates Dawkins’s original conception of memes, and, for that reason, despite their fundamental similarity to other types of memes, Internet memes are considered by Dawkins and certain other scholars to be a different representation of the meme concept.

Kara Rogers

Asked By: Lewis Wright Date: created: Jul 29 2023

Who made the meme

Answered By: Abraham Jones Date: created: Jul 29 2023

Origins and early memes – Image macros were a popular meme format in the 2000s, composed of an image overlaid by large text at the top and bottom. The word meme was coined by Richard Dawkins in his 1976 book The Selfish Gene as an attempt to explain how aspects of culture replicate, mutate, and evolve ( memetics ).

Emoticons are among the earliest examples of internet memes, specifically the smiley emoticon “:-)”, introduced by Scott Fahlman in 1982. The concept of memes in an online context was formally proposed by Mike Godwin in the June 1993 issue of Wired, In 2013, Dawkins characterized an Internet meme as being a meme deliberately altered by human creativity—distinguished from biological genes and his own pre-Internet concept of a meme, which involved mutation by random change and spreading through accurate replication as in Darwinian selection.

Dawkins explained that Internet memes are thus a “hijacking of the original idea”, evolving the very concept of a meme in this new direction. Nevertheless, by 2013, Limor Shifman solidified the relationship of memes to internet culture and reworked Dawkins’ concept for online contexts.

Such an association has been shown to be empirically valuable as internet memes carry an additional property that Dawkins’ “memes” do not: internet memes leave a footprint in the media through which they propagate (for example, social networks) that renders them traceable and analyzable. However, before internet memes were considered truly academic, they were initially a colloquial reference to humorous visual communication online in the mid-late 1990s among internet denizens; examples of these early internet memes include the Dancing Baby and Hampster Dance,

Memes of this time were primarily spread via messageboards, Usenet groups, and email, and generally lasted for a longer time than modern memes. A lolcat image macro, a meme style popular in the mid-2000s As the Internet protocols evolved, so did memes. Lolcats originated from imageboard website 4chan, becoming the prototype of the ” image macro ” format (an image overlaid by large text). Other early forms of image-based memes included demotivators (parodized motivational posters), photoshopped images, comics (such as rage comics ), and anime fan art, sometimes made by doujin circles in various countries.

Why is pork the most popular meat?

Why Pork Is Becoming the Meat of Choice Move over, beef! Chicken, take a hike! Here comes pork! Pork has always been a popular meat – back before the explosion of beef, pork was considered the most popular meat because it was so easy to preserve, thanks to salting or smoking. Poultry is now seen as the most popular meat, but pork is threatening to take that away.

Who produces the most pork in Europe?

Spanish villages were promised that pork production would revitalize Spain’s rural communities, but it hasn’t turned out that way for some areas like Balsa de Ves. Spain’s rural population continues to decline, and now the growing number of pigs is linked to water contamination in some areas.

Marcus Samuelsson on the New York City restaurant scene The growing consumption of pork, both domestically and internationally, has transformed certain regions across rural Spain, but the impact has not necessarily been positive, according to a recent report by the Guardian. Though half of Spain’s pork industry is located in rural areas, in the past decade, 90% of Spanish villages with fewer than 1,000 inhabitants have seen their populations shrink.

To boost livelihoods and to stop people from leaving, Balsa de Ves turned to the pig farming business after an industry representative showed up at a council meeting in 2006, Balsa de Ves’s mayor Natividad Pérez García told the Guardian. Not surprisingly, the investment in this industry would lead to residents reporting new, unpleasant smells, a constant stream of trucks upturning the roads, and the drinking water supply affected by the presence of nitrates linked to the spread of manure.

The global production of pork for consumption has increased from 118 British tonnes in 2021 to 121 tonnes last year, according to data from Organization for Economic Cooperation and Development (OECD). Spain is No.3 in pork production in the world, according to 2021 data from the Spanish government, behind China and the US.

And Spain is the largest pork producer in the EU, with Germany coming in second. The changes come as global pork consumption remains strong. In 2021, pig slaughtering was up 40% for Spain from a decade earlier. Most of Spain’s pork production is concentrated in three regions, Catalonia, Aragon, and Castile and Leon.

Asked By: Ian Anderson Date: created: Mar 01 2024

Who has the best pork in the world

Answered By: Hayden Coleman Date: created: Mar 03 2024

Berkshire pig – The Berkshire pig is another breed that is known for its high-quality meat. Berkshire pigs are native to England, and they have been used for centuries by British farmers to produce bacon and other pork products. The meat of a Berkshire pig is lean and flavorful, and it is often considered to be the best pork in the world.

Who is the largest consumer of pork in the world?

Estimated pork consumption around the world for 2021 and 2022 The top consumer of pork in 2021 continued to be China, taking into account its special economic regions Hong Kong, Macau, and Mainland China, whose consumptions were about 61, 52, and 37 kg/inhabitant respectively. According to consumption projections for this year, we expect increases in most of the main consuming countries. However, for the European Union, the United States, and Russia, there will be slight decreases of 0.7%, 0.9%, and 3.4% respectively, compared to 2021. Table 1. Evolution of per capita pork consumption (kg).

Continent Country 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021 2022
AFRICA Angola 5.4 6.4 6.8 6.9 7.3 6.5 5.5 5.6 6.0 5.4 5.4 5.7 6.1
AFRICA South Africa 4.2 4.5 4.5 4.5 4.3 4.6 4.6 4.4 4.8 4.8 4.6 4.8 4.9
LATAM Argentina 8.1 8.6 8.6 10.4 10.7 11.4 12.9 14.0 14.9 14.2 14.3 15.0 15.7
LATAM Brazil 14.1 14.9 14.9 14.5 14.7 15.1 14.4 14.7 15.9 15.3 16.9 17.3 17.7
LATAM Chile 24.4 19.4 19.7 19.4 17.5 16.3 16.7 18.0 16.3 16.1 13.8 18.7 18.1
LATAM Colombia 4.8 5.5 6.0 6.8 7.4 7.8 8.5 9.2 10.3 11.2 10.8 12.2 13.0
LATAM Costa Rica 10.4 10.7 11.0 11.2 11.6 12.2 14.5 15.4 15.5 16.0 16.0 16.4 16.9
LATAM Ecuador 7.3 8.0 8.6 8.6 8.7 9.0 9.4 10.0 10.9 11.1 10.6 10.9 11.3
LATAM El Salvador 1.8 1.8 1.9 2.1 2.2 2.1 2.2 2.3 2.8 2.8 2.9 3.8 4.1
LATAM Guatemala 5.2 5.0 5.0 4.9 5.0 4.9 5.1 5.0 5.1 5.2 5.0 5.3 5.4
LATAM Honduras 4.3 4.0 3.7 4.0 3.6 4.3 4.6 5.0 5.5 5.6 5.8 6.5 6.9
LATAM Mexico 15.3 14.6 15.4 15.9 16.1 17.0 17.3 17.9 18.0 18.2 19.0 19.4 19.9
LATAM Panama 12.3 12.8 13.2 13.6 14.1 14.5 15.0 15.7 17.4 17.2 17.0 17.5 18.1
LATAM Paraguay 2.9 3.5 3.6 4.0 4.2 5.3 6.2 6.3 7.5 8.1 8.7 9.4 10.1
LATAM Peru 4.0 4.0 4.1 4.3 4.5 4.7 5.0 5.3 7.9 8.5 8.9 9.4 9.9
LATAM Dominican Republic 11.3 12.2 9.7 10.2 9.2 10.0 10.4 11.0 12.1 11.6 12.2 11.9 11.7
LATAM Uruguay 10.4 11.6 13.3 15.3 15.0 15.2 16.6 17.2 18.3 18.2 17.3 17.7 17.8
ASIA China – Mainland 38.5 38.5 40.5 41.6 42.8 41.4 40.4 40.0 39.4 31.9 29.4 37.3 37.2
ASIA China – Hong Kong 65.2 77.6 74.7 72.9 65.3 71.0 72.6 77.5 72.3 53.9 58.9 60.5 64.2
ASIA China -Macao 52.0 54.5 58.5 55.4 61.0 58.1 62.0 62.6 60.2 62.5 52.4 51.8 54.3
ASIA South Korea 31.0 29.8 30.8 32.3 32.7 35.5 37.0 37.5 38.8 38.9 38.2 36.9 37.9
ASIA Philippines 15.6 15.5 15.4 15.7 15.9 16.0 16.7 17.1 17.7 16.7 11.7 13.2 12.3
ASIA Japan 19.4 19.7 20.0 20.0 20.0 20.2 20.7 21.5 21.9 21.5 21.7 21.6 21.5
ASIA Singapore 23.2 21.2 22.6 20.6 23.0 22.9 23.4 23.5 24.5 22.1 24.6 23.7 24.7
ASIA Vietnam 25.0 25.3 25.5 25.8 26.4 27.3 28.4 29.0 30.0 25.8 27.6 29.3 29.9
EUROPE Belarus 38.1 41.1 41.6 41.6 34.1 32.9 35.1 36.6 38.4 38.4 41.2 41.7 41.8
EUROPE United Kingdom 24.9 24.6 24.5 23.3 21.7 22.1 21.1
EUROPE Russia 19.6 20.5 21.9 22.4 20.7 20.6 21.7 22.8 22.2 23.3 24.1 24.2 24.1
EUROPE Ukraine 16.7 17.5 20.5 20.5 17.6 16.8 17.4 17.2 17.1 17.1 17.1 17.7 17.9
EUROPE European Union 47.6 47.4 46.3 45.6 46.1 47.1 43.2 43.2 44.0 42.2 40.6 41.4 41.1
NORTH AMERICA Canada 25.3 24.8 25.4 23.9 23.6 26.2 24.0 23.9 24.6 25.2 22.6 23.9 24.8
NORTH AMERICA United States 28.0 26.8 26.9 27.4 26.8 29.1 29.3 29.3 29.8 30.7 30.5 29.7 29.5
OCEANIA Australia 22.0 21.5 22.6 22.1 22.2 23.6 23.3 23.8 24.0 25.0 22.8 23.3 23.7
OCEAN New Zeland 19.3 19.8 20.2 20.3 20.8 21.9 22.3 22.0 22.4 22.1 19.9 20.8 21.2

ul>Mexico 2010 – 2020: Colombia 2010 – 2021: Porkcolombia Peru 2010 – 2020: MINAGRI Argentina 2010 – 2020: MAgyP Costa Rica 2014 – 2020: SIM Panama 2016 – 2020: ANAPOR Paraguay 2010 – 2020: APPC Brazil 2010 – 2020: ABPA Chile 2010 – 2021: ASPROCER Remaining countries and years: USDA and Banco Mundial | Calculations by the Economic Analysis Department of 333 Latin America

This area is not intended to be a place to consult authors about their articles, but rather a place for open discussion among users. Leave a new Comment Access restricted to 333 users. In order to post a comment you must be logged in. : Estimated pork consumption around the world for 2021 and 2022