Since World War II, chicken has become one of the most popular foods in the Western world. By looking at our changing attitudes to chicken meat, The Changing Chicken: Chooks, Cooks and Culinary Culture provides a unique view of food systems and culture. The book describes activities in the hatcheries, on chicken farms, in processing plants, in supermarket delicatessens and in household kitchens. A chicken-centered diet challenges assumptions about how foods become valued or are judged good to eat. By building on insights from the sociology of consumption, retail geography, and political economy, author Jane Dixon develops a cultural economy framework for studying the shifting balance of power in food systems. And by comparing the situation in Australia with international trends in chicken meat production and consumption, she sheds new light on the complex issue of global food systems and national culinary cultures.