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About this product
- DescriptionEngagingly 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 techlogies 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, techlogy, business, and American culture.
- Author BiographyRoger Horowitz is associate director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, Greenville, Delaware.
- Author(s)Roger Horowitz
- PublisherJohns Hopkins University Press
- Date of Publication13/01/2006
- SubjectNational & Regional Cuisine
- Place of PublicationBaltimore, MD
- Country of PublicationUnited States
- ImprintJohns Hopkins University Press
- Content Note37, 29 black & white halftones, 8 black & white line drawings
- Weight272 g
- Width152 mm
- Height229 mm
- Spine11 mm
- Format DetailsTrade paperback (US)
- Interest AgeFrom 13
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