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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 Paperback - 2005 - 1st Edition

by Roger Horowitz


From the publisher

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.

First line

I like meat.

Details

  • Title Putting Meat on the American Table: Taste, Technology, Transformation
  • Author Roger Horowitz
  • Binding Paperback
  • Edition number 1st
  • Edition 1
  • Pages 192
  • Volumes 1
  • Language ENG
  • Publisher Johns Hopkins University Press
  • Date 2005-11-16
  • Illustrated Yes
  • Features Bibliography, Illustrated, Index, Table of Contents
  • ISBN 9780801882418 / 0801882419
  • Weight 0.73 lbs (0.33 kg)
  • Dimensions 8.62 x 5.98 x 0.52 in (21.89 x 15.19 x 1.32 cm)
  • Library of Congress subjects Meat industry and trade - United States -
  • Library of Congress Catalog Number 2005009016
  • Dewey Decimal Code 338.176

About the author

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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Putting Meat on the American Table: Taste, Technology, Transformation
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Putting Meat on the American Table: Taste, Technology, Transformation

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