Putting Meat on the American Table: Taste, Technology, TransformationJHU Press, 2006 - 170 pages Engagingly written and richly illustrated, Putting Meat on the American Table explains how America became a meat-eating nation—from the colonial period to the present. It examines the relationships between consumer preference and meat processing—looking closely at the production of beef, pork, chicken, and hot dogs. Roger Horowitz argues that a series of new technologies have transformed American meat. He draws on detailed consumption surveys that shed new light on America's eating preferences—especially differences associated with income, rural versus urban areas, and race and ethnicity. Putting Meat on the American Table will captivate general readers and interest all students of the history of food, technology, business, and American culture. |
Table des matières
Figures | 9 |
Beef18 | 18 |
Catharine Street Market lower Manhattan 185021 | 21 |
2 | 31 |
Floorsmen at work beef killing floor c 190038 | 38 |
4 | 46 |
Cutting up hogs by hand midnineteenth century52 | 52 |
Veinpumping hams 1930s61 | 61 |
Hot Dog Man sheet music c 193079 | 79 |
Sausage chopper c 1900 | 85 |
Automatic unloading meatcutting machine92 | 93 |
Poultry plucking c 1900107 | 107 |
Early evisceration line 1940s115 | 115 |
Convenient Meat129 | 129 |
Packaging in advertising 1890s138 | 138 |
Notes155 | 155 |
Autres éditions - Tout afficher
Putting Meat on the American Table: Taste, Technology, Transformation Roger Horowitz Affichage d'extraits - 2006 |
Expressions et termes fréquents
Références à ce livre
The Business of Food: Encyclopedia of the Food and Drink Industries Gary Allen,Ken Albala Aucun aperçu disponible - 2007 |