This collection of fascinating historical case studies reveals the remarkable inner workings of the modern food provisioning system and the complex web of institutions that move food from the farm to the dinner table.
This collection of fascinating historical case studies reveals the remarkable inner workings of the modern food provisioning system and the complex web of institutions that move food from the farm to the dinner table.
Warren Belasco is Professor of American Studies at the University of Maryland, Baltimore County, and author of Meals to Come: A History of the Future of Food. Roger Horowitz is Associate Director of the Hagley Center for the History of Business, Technology, and Society and author of Putting Meat on the American Table: Taste, Technology, Transformation.
Inhaltsangabe
1. Making Food Chains: The Book —Roger Horowitz PART I. OVERVIEW 2. How Much Depends on Dinner? —Warren Belasco 3. Analyzing Commodity Chains: Linkages or Restraints? —Shane Hamilton PART II. ANIMALS 4. Lard to Lean: Making the Meat-Type Hog in Post-World War II America —J. L. Anderson 5. The Chicken, the Factory Farm and the Supermarket: The Emergence of the Modern Poultry Industry in Britain —Andrew C. Godley and Bridget Williams 6. Trading Quality, Producing Value: Crabmeat, HACCP, and Global Seafood Trade —Kelly Feltault PART III. PROCESSING 7. Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the Colonial Atlantic World —Richard R. Wilk 8. What's Left at the Bottom of the Glass: The Quest for Purity and the Development of the American Natural Ice Industry —Jonathan Rees 9. Provisioning Man's Best Friend: The Early Years of the American Pet Food Industry, 1870-1942 —Katherine C. Grier 10. Empire of Ice Cream: How Life Became Sweeter in the Postwar Soviet Union —Jenny Leigh Smith 11. Eating Mexican in a Global Age: The Politics and Production of Ethnic Food —Jeffrey M. Pilcher PART IV. SALES 12. The Aristocracy of the Market Basket: Self-Service Food Shopping in the New South —Lisa C. Tolbert 13. Making Markets Marxist? The East European Grocery Store from Rationing to Rationality to Rationalizations —Patrick Hyder Patterson 14. Tools and Spaces: Food and Cooking in Working-Class Neighborhoods, 1880-1930 —Katherine Leonard Turner 15. Wheeling One's Groceries Around the Store: The Invention of the Shopping Cart, 1936-1953 —Catherine Grandclément Notes List of Contributors
1. Making Food Chains: The Book —Roger Horowitz PART I. OVERVIEW 2. How Much Depends on Dinner? —Warren Belasco 3. Analyzing Commodity Chains: Linkages or Restraints? —Shane Hamilton PART II. ANIMALS 4. Lard to Lean: Making the Meat-Type Hog in Post-World War II America —J. L. Anderson 5. The Chicken, the Factory Farm and the Supermarket: The Emergence of the Modern Poultry Industry in Britain —Andrew C. Godley and Bridget Williams 6. Trading Quality, Producing Value: Crabmeat, HACCP, and Global Seafood Trade —Kelly Feltault PART III. PROCESSING 7. Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the Colonial Atlantic World —Richard R. Wilk 8. What's Left at the Bottom of the Glass: The Quest for Purity and the Development of the American Natural Ice Industry —Jonathan Rees 9. Provisioning Man's Best Friend: The Early Years of the American Pet Food Industry, 1870-1942 —Katherine C. Grier 10. Empire of Ice Cream: How Life Became Sweeter in the Postwar Soviet Union —Jenny Leigh Smith 11. Eating Mexican in a Global Age: The Politics and Production of Ethnic Food —Jeffrey M. Pilcher PART IV. SALES 12. The Aristocracy of the Market Basket: Self-Service Food Shopping in the New South —Lisa C. Tolbert 13. Making Markets Marxist? The East European Grocery Store from Rationing to Rationality to Rationalizations —Patrick Hyder Patterson 14. Tools and Spaces: Food and Cooking in Working-Class Neighborhoods, 1880-1930 —Katherine Leonard Turner 15. Wheeling One's Groceries Around the Store: The Invention of the Shopping Cart, 1936-1953 —Catherine Grandclément Notes List of Contributors
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