Although farmers’ markets are making a comeback today, they are nothing like the public food markets of the 19th century, particularly if you are looking for fresh meat. The history of fresh meat markets offers insights into society's relationship to meat, their cities, and to the animals that produce their food. Urban markets, such as the Smithfield Live Cattle Market in central London, became the focus of modernization during the 19th century. In 1852, Parliament passed the Smithfield Market Removal Act to abolish the Smithfield Market, London's historic live cattle market. The removal of the market from the city center was a metaphor for the rupture of modern British society with the old order of pre-industrial Britain. According to George Dodd, who wrote The Food of London in 1856, Smithfield represented a “continued manifestation of prejudiced adherence to an old system,” a “continued display of the meat-buying powers of the London Public,” and a “perennial declaration of the wonderful improvements gradually introduced in the size, quality, and condition of grazing-stock,” a testament to the industrialization and modernization of London. British economic statistics, the arrival of new technology, public discourse, and social reform movements point to a more complicated assessment Smithfield. The interplay between multiple interests includes those of Smithfield's managers, the consumers, butchers, Parliament, and social reformers. Meat would reappear in the city center, but this time as a frozen commodity, separated from live animals and their slaughter. What impact did this have upon the urban food landscape? How did the farmers respond? Perhaps a consideration of the Smithfield Live Cattle Market will shed light on similar market changes in other modern cities during the 19th century.
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