Food Chains
From Farmyard to Shopping Cart
Herausgeber: Belasco, Warren; Horowitz, Roger
Food Chains
From Farmyard to Shopping Cart
Herausgeber: Belasco, Warren; Horowitz, Roger
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This collection of fascinating historical case studies reveals the remarkable inner workings of the modern food provisioning system and the complex web of institutions that move food from the farm to the dinner table.
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This collection of fascinating historical case studies reveals the remarkable inner workings of the modern food provisioning system and the complex web of institutions that move food from the farm to the dinner table.
Produktdetails
- Produktdetails
- Verlag: University of Pennsylvania Press
- Seitenzahl: 304
- Erscheinungstermin: 3. August 2010
- Englisch
- Abmessung: 231mm x 154mm x 24mm
- Gewicht: 488g
- ISBN-13: 9780812221343
- ISBN-10: 0812221346
- Artikelnr.: 30536047
- Verlag: University of Pennsylvania Press
- Seitenzahl: 304
- Erscheinungstermin: 3. August 2010
- Englisch
- Abmessung: 231mm x 154mm x 24mm
- Gewicht: 488g
- ISBN-13: 9780812221343
- ISBN-10: 0812221346
- Artikelnr.: 30536047
Edited by Warren Belasco and Roger Horowitz
1. Making Food Chains: The Book
—Roger Horowitz
PART I. OVERVIEW
2. How Much Depends on Dinner?
—Warren Belasco
3. Analyzing Commodity Chains: Linkages or Restraints?
—Shane Hamilton
PART II. ANIMALS
4. Lard to Lean: Making the Meat-Type Hog in Post-World War II America
—J. L. Anderson
5. The Chicken, the Factory Farm and the Supermarket: The Emergence of the
Modern Poultry Industry in Britain
—Andrew C. Godley and Bridget Williams
6. Trading Quality, Producing Value: Crabmeat, HACCP, and Global Seafood
Trade
—Kelly Feltault
PART III. PROCESSING
7. Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the
Colonial Atlantic World
—Richard R. Wilk
8. What's Left at the Bottom of the Glass: The Quest for Purity and the
Development of the American Natural Ice Industry
—Jonathan Rees
9. Provisioning Man's Best Friend: The Early Years of the American Pet Food
Industry, 1870-1942
—Katherine C. Grier
10. Empire of Ice Cream: How Life Became Sweeter in the Postwar Soviet
Union
—Jenny Leigh Smith
11. Eating Mexican in a Global Age: The Politics and Production of Ethnic
Food
—Jeffrey M. Pilcher
PART IV. SALES
12. The Aristocracy of the Market Basket: Self-Service Food Shopping in the
New South
—Lisa C. Tolbert
13. Making Markets Marxist? The East European Grocery Store from Rationing
to Rationality to Rationalizations
—Patrick Hyder Patterson
14. Tools and Spaces: Food and Cooking in Working-Class Neighborhoods,
1880-1930
—Katherine Leonard Turner
15. Wheeling One's Groceries Around the Store: The Invention of the
Shopping Cart, 1936-1953
—Catherine Grandclément
Notes
List of Contributors
—Roger Horowitz
PART I. OVERVIEW
2. How Much Depends on Dinner?
—Warren Belasco
3. Analyzing Commodity Chains: Linkages or Restraints?
—Shane Hamilton
PART II. ANIMALS
4. Lard to Lean: Making the Meat-Type Hog in Post-World War II America
—J. L. Anderson
5. The Chicken, the Factory Farm and the Supermarket: The Emergence of the
Modern Poultry Industry in Britain
—Andrew C. Godley and Bridget Williams
6. Trading Quality, Producing Value: Crabmeat, HACCP, and Global Seafood
Trade
—Kelly Feltault
PART III. PROCESSING
7. Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the
Colonial Atlantic World
—Richard R. Wilk
8. What's Left at the Bottom of the Glass: The Quest for Purity and the
Development of the American Natural Ice Industry
—Jonathan Rees
9. Provisioning Man's Best Friend: The Early Years of the American Pet Food
Industry, 1870-1942
—Katherine C. Grier
10. Empire of Ice Cream: How Life Became Sweeter in the Postwar Soviet
Union
—Jenny Leigh Smith
11. Eating Mexican in a Global Age: The Politics and Production of Ethnic
Food
—Jeffrey M. Pilcher
PART IV. SALES
12. The Aristocracy of the Market Basket: Self-Service Food Shopping in the
New South
—Lisa C. Tolbert
13. Making Markets Marxist? The East European Grocery Store from Rationing
to Rationality to Rationalizations
—Patrick Hyder Patterson
14. Tools and Spaces: Food and Cooking in Working-Class Neighborhoods,
1880-1930
—Katherine Leonard Turner
15. Wheeling One's Groceries Around the Store: The Invention of the
Shopping Cart, 1936-1953
—Catherine Grandclément
Notes
List of Contributors
1. Making Food Chains: The Book
—Roger Horowitz
PART I. OVERVIEW
2. How Much Depends on Dinner?
—Warren Belasco
3. Analyzing Commodity Chains: Linkages or Restraints?
—Shane Hamilton
PART II. ANIMALS
4. Lard to Lean: Making the Meat-Type Hog in Post-World War II America
—J. L. Anderson
5. The Chicken, the Factory Farm and the Supermarket: The Emergence of the
Modern Poultry Industry in Britain
—Andrew C. Godley and Bridget Williams
6. Trading Quality, Producing Value: Crabmeat, HACCP, and Global Seafood
Trade
—Kelly Feltault
PART III. PROCESSING
7. Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the
Colonial Atlantic World
—Richard R. Wilk
8. What's Left at the Bottom of the Glass: The Quest for Purity and the
Development of the American Natural Ice Industry
—Jonathan Rees
9. Provisioning Man's Best Friend: The Early Years of the American Pet Food
Industry, 1870-1942
—Katherine C. Grier
10. Empire of Ice Cream: How Life Became Sweeter in the Postwar Soviet
Union
—Jenny Leigh Smith
11. Eating Mexican in a Global Age: The Politics and Production of Ethnic
Food
—Jeffrey M. Pilcher
PART IV. SALES
12. The Aristocracy of the Market Basket: Self-Service Food Shopping in the
New South
—Lisa C. Tolbert
13. Making Markets Marxist? The East European Grocery Store from Rationing
to Rationality to Rationalizations
—Patrick Hyder Patterson
14. Tools and Spaces: Food and Cooking in Working-Class Neighborhoods,
1880-1930
—Katherine Leonard Turner
15. Wheeling One's Groceries Around the Store: The Invention of the
Shopping Cart, 1936-1953
—Catherine Grandclément
Notes
List of Contributors
—Roger Horowitz
PART I. OVERVIEW
2. How Much Depends on Dinner?
—Warren Belasco
3. Analyzing Commodity Chains: Linkages or Restraints?
—Shane Hamilton
PART II. ANIMALS
4. Lard to Lean: Making the Meat-Type Hog in Post-World War II America
—J. L. Anderson
5. The Chicken, the Factory Farm and the Supermarket: The Emergence of the
Modern Poultry Industry in Britain
—Andrew C. Godley and Bridget Williams
6. Trading Quality, Producing Value: Crabmeat, HACCP, and Global Seafood
Trade
—Kelly Feltault
PART III. PROCESSING
7. Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the
Colonial Atlantic World
—Richard R. Wilk
8. What's Left at the Bottom of the Glass: The Quest for Purity and the
Development of the American Natural Ice Industry
—Jonathan Rees
9. Provisioning Man's Best Friend: The Early Years of the American Pet Food
Industry, 1870-1942
—Katherine C. Grier
10. Empire of Ice Cream: How Life Became Sweeter in the Postwar Soviet
Union
—Jenny Leigh Smith
11. Eating Mexican in a Global Age: The Politics and Production of Ethnic
Food
—Jeffrey M. Pilcher
PART IV. SALES
12. The Aristocracy of the Market Basket: Self-Service Food Shopping in the
New South
—Lisa C. Tolbert
13. Making Markets Marxist? The East European Grocery Store from Rationing
to Rationality to Rationalizations
—Patrick Hyder Patterson
14. Tools and Spaces: Food and Cooking in Working-Class Neighborhoods,
1880-1930
—Katherine Leonard Turner
15. Wheeling One's Groceries Around the Store: The Invention of the
Shopping Cart, 1936-1953
—Catherine Grandclément
Notes
List of Contributors