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Putting Meat on the American Table: Taste, Technology, Transformation
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Putting Meat on the American Table: Taste, Technology, Transformation (Hardback)

£23.50
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Synopsis

How did meat become such a popular food among Americans? And why did the popularity of some types of meat increase or decrease? "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 - sometimes for the worse, sometimes for the better. 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. Engagingly written, richly illustrated, and abundant with first-hand accounts and quotes from period sources, "Putting Meat on the American Table" will captivate general readers and interest all students of the history of food, technology, business, and American culture.

BusinessIndustry & industrial studiesManufacturing industriesFood manufacturing & related industriesFood & DrinkCookery by ingredientCooking with meat & gameHistory & PoliticsHistory: specific events & topicsSocial & cultural history Publisher: Johns Hopkins University Press Publication Date: 13/01/2006 ISBN-13: 9780801882401  Details: Type: Hardback Format: Books
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Roger Horowitz is associate director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, Greenville, Delaware.

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