In this article in Le Figaro, CNRS sociologist Florence Blackler describes the rise of importance of halal meats in France. While until the 1970s Muslims in France often slaughtered their own meats or purchased kosher meat, young practitioners have called for an increasing number of halal products. A second article from Le Figaro points to at study undertaken by the l’Œuvre d’assistance aux bêtes d’abattoir (OABA) that many French may not be aware of the abattoir, but that their meat products may in fact be halal.
