A01=Roger Horowitz
Author_Roger Horowitz
beef
butcher
Category=KND
Category=NHTB
Category=WBTB
chicken
curing
eq_bestseller
eq_business-finance-law
eq_food-drink
eq_history
eq_isMigrated=1
eq_nobargain
eq_non-fiction
food
food consumption
hot dogs
meat
pork
poultry
slaughtering
Product details
- ISBN 9780801882418
- Weight: 272g
- Dimensions: 152 x 229mm
- Publication Date: 13 Feb 2006
- Publisher: Johns Hopkins University Press
- Publication City/Country: US
- Product Form: Paperback
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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.
Roger Horowitz is associate director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, Greenville, Delaware.
