Putting Meat on the American Table
Taste, Technology, Transformation
Published on 13. February 2006
Book
Paperback/Softback
192 pages
978-0-8018-8241-8 (ISBN)
Description
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.
Reviews / Votes
A lively study which will also earn a place on the college bookshelf for its scholarly side. -- Diane Donovan California Bookwatch 2006 The best book on the subject I've seen since I read The Jungle. -- John Goodspeed Easton Star Democrat 2006 A compact, clearly written volume. -- Timothy B. Spears Business History Review 2006 For anyone interested in the food production or consumption, this book is indispensable. -- Gabriella M. Petrick Enterprise and Society 2006 An unusually engaging piece of scholarship and a fascinating introduction to the topic. -- Mark R. Finlay History: Reviews of New Books 2006 A story superbly told with wisdom and wit, richly written and beautifully illustrated with early photographs and print advertisements. -- Donald D. Stull Register of the Kentucky Historical Society 2006 Horowitz covers a broad swath of food history in a short and accessible book. -- Deborah Fink American Historical Review 2006 It is not a particularly pretty story, but it is one that Horowitz tells well. -- Harvey Levenstein Journal of American History 2006 An important work of historical scholarship. -- Andrew P. Haley Southern Quarterly 2007 Horowitz's study is a solid, well-researched, and nuanced piece of work. -- Coll Thrush Food, Culture, and Society 2007 A vitally important contribution... Should be read by anyone interested in food, technology, consumption, and American history in general. -- Steve Striffler Agricultural History 2008More details
Language
English
Place of publication
Baltimore, MD
United States
Target group
College/higher education
Professional and scholarly
Product notice
Paperback (trade)
Illustrations
29 s/w Photographien bzw. Rasterbilder, 8 s/w Zeichnungen
8 Line drawings, black and white; 29 Halftones, black and white
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 11 mm
Weight
287 gr
ISBN-13
978-0-8018-8241-8 (9780801882418)
DOI
10.56021/9780801882401
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
02/2006
Johns Hopkins University Press
€52.19
Article exhausted; check different version
Person
Roger Horowitz is associate director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, Greenville, Delaware.
Content
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
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