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"Animal fat" as a book category groups works that focus on animal-derived fats (lard, tallow, suet, schmaltz, etc.) either directly or metaphorically. It includes practical cookbooks and butchery manuals about rendering, preserving and cooking with these fats; histories and cultural studies that trace their roles in regional cuisines, industry, craft (soap, candles, biodiesel) and economy; scientific and nutritional accounts debating health and sustainability; memoirs and food writing that use the materiality and taste of animal fat to explore heritage, labor and identity; and literary or art works that treat fat as a symbol of abundance, decay, desire or corporeality. The label signals books rooted in material practice, sensory detail, and the social and ethical questions raised by using animal products.

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