Making HistoryWhen Food Meets Chemistry

22/05/2021

How did meat become a commodity? By transforming beef into a syrupy, energetic material, the chemist Justus von Liebig revolutionised mass nutrition with his extract of meat.

Director

Tamara Erde

Country

France

Year

2020

Duration

18 min

Available

From 16/09/2021 to 17/02/2025

Genre

Documentaries and Reportage

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