The human and the horse share a long history. From being working animals with a practical purpose, to being domestic pets with a moral status. A less documented part of that history is the horse serving as food.
In 1948 the grandfather of Heleen Peeters began a business in what many now consider to be taboo: horse meat. At that time, people were poor, recovering from the struggles of World War II. The meat was in demand, offering a high quality product for an affordable price. But now, 70 years later, the horse meat industry is falling into decline.
Starting at the family business in Belgium, Peeters explored horse culture around the world. She took photographs, spoke to specialists, wrote about her experiences, browsed archives, collected equestrian paintings and watched horse movies. Follow Peeters on her journey as she navigate from breeders, competitions and rescue centers to slaughterhouses, factories and butchers.
|Heleen Peeters||Heleen Peeters, Sylvine Pickel-Chevalier|
|20 × 30,5 cm||208|
|Rob van Hoesel||265|
|The Eriskay Connection||Paperback with wrapped cover|
|Wilco Art Books||Offset|
|Amsterdam, The Netherlands|