Putting Meat on the American Table - Taste, Technology, Transformation (Paperback)

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.

General

Imprint:	Johns Hopkins University Press
Country of origin:	United States
Release date:	February 2006
First published:	2006
Authors:	Roger Horowitz (Associate Director)
Dimensions:	229 x 152 x 14mm (L x W x T)
Format:	Paperback - Trade
Pages:	192
ISBN-13:	978-0-8018-8241-8
Categories:	Books > Humanities > History > History of specific subjects > Social & cultural history Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with meat & game Books > History > History of specific subjects > Social & cultural history Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with meat & game Promotions
LSN:	0-8018-8241-9
Barcode:	9780801882418

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