Putting Meat on the American Table

Taste, Technology, Transformation
Erscheinungsjahr 2005
ISBN: 978-0-8018-8241-8
Verlag: Johns Hopkins University Press

Buch, Englisch, 192 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 287 g

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.

Autoren/Hrsg.

Horowitz, Roger

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Technische Wissenschaften Technik Allgemein Technikgeschichte

Inhaltsverzeichnis

List of Illustrations
Preface
1. A Meat-Eating Nation
2. Beef
3. Pork
4. Hot Dogs
5. Chicken
6. Convenient Meat
Epilogue: Persistent Nature
Notes
Suggested Further Reading
Index

Über Autor(innen)

Horowitz, Roger
Roger Horowitz is associate director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, Greenville, Delaware.

Roger Horowitz is associate director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, Greenville, Delaware.