Putting Meat on the American Table
Taste, Technology, Transformation
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.
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.
A lively study which will also earn a place on the college bookshelf for its scholarly side.
The best book on the subject I've seen since I read The Jungle.
A compact, clearly written volume.
For anyone interested in the food production or consumption, this book is indispensable.
An unusually engaging piece of scholarship and a fascinating introduction to the topic.
A story superbly told with wisdom and wit, richly written and beautifully illustrated with early photographs and print advertisements.
Horowitz covers a broad swath of food history in a short and accessible book.
It is not a particularly pretty story, but it is one that Horowitz tells well.
An important work of historical scholarship.
Horowitz's study is a solid, well-researched, and nuanced piece of work.
A vitally important contribution... Should be read by anyone interested in food, technology, consumption, and American history in general.
An intriguing overview of the culture and processes of producing and consuming meat in America. The author addresses the rituals, technology, business, labor, selling, and innovations that have enabled Americans to enjoy their chickens, steaks, and hot dogs. An interesting course book for foodways scholars, business and labor historians, historians of technology, and students of material culture.
Horowitz has provided an important, unique, and splendidly written introduction to the history of meat production, distribution, and consumption in America. Scholars and students alike will benefit from the book's valuable background information, and from its skillful illustration of how industries evolve.
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