Putting Meat on the American Table: Taste, Technology, Transformation

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Overview

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.

Johns Hopkins University Press

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Editorial Reviews

California Bookwatch
A lively study which will also earn a place on the college bookshelf for its scholarly side.

— Diane Donovan

Easton Star Democrat
The best book on the subject I've seen since I read The Jungle.

— John Goodspeed

Business History Review
A compact, clearly written volume.

— Timothy B. Spears

Enterprise and Society
For anyone interested in the food production or consumption, this book is indispensable.

— Gabriella M. Petrick

Register of the Kentucky Historical Society
A story superbly told with wisdom and wit, richly written and beautifully illustrated with early photographs and print advertisements.

— Donald D. Stull

American Historical Review
Horowitz covers a broad swath of food history in a short and accessible book.

— Deborah Fink

Journal of American History
It is not a particularly pretty story, but it is one that Horowitz tells well.

— Harvey Levenstein

Southern Quarterly
An important work of historical scholarship.

— Andrew P. Haley

Agricultural History
A vitally important contribution... Should be read by anyone interested in food, technology, consumption, and American history in general.

— Steve Striffler

History: Reviews of New Books
An unusually engaging piece of scholarship and a fascinating introduction to the topic.

— Mark R. Finlay

California Bookwatch - Diane Donovan

A lively study which will also earn a place on the college bookshelf for its scholarly side.

Easton Star Democrat - John Goodspeed

The best book on the subject I've seen since I read The Jungle.

Business History Review - Timothy B. Spears

A compact, clearly written volume.

Enterprise and Society - Gabriella M. Petrick

For anyone interested in the food production or consumption, this book is indispensable.

History: Reviews of New Books - Mark R. Finlay

An unusually engaging piece of scholarship and a fascinating introduction to the topic.

Register of the Kentucky Historical Society - Donald D. Stull

A story superbly told with wisdom and wit, richly written and beautifully illustrated with early photographs and print advertisements.

American Historical Review - Deborah Fink

Horowitz covers a broad swath of food history in a short and accessible book.

Journal of American History - Harvey Levenstein

It is not a particularly pretty story, but it is one that Horowitz tells well.

Southern Quarterly - Andrew P. Haley

An important work of historical scholarship.

Food, Culture, and Society - Coll Thrush

Horowitz's study is a solid, well-researched, and nuanced piece of work.

Agricultural History - Steve Striffler

A vitally important contribution... Should be read by anyone interested in food, technology, consumption, and American history in general.

Read More Show Less

Product Details

  • ISBN-13: 9780801882418
  • Publisher: Johns Hopkins University Press
  • Publication date: 11/16/2005
  • Edition description: New Edition
  • Pages: 192
  • Sales rank: 1,377,982
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.44 (d)

Meet 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.

Johns Hopkins University Press

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Table of Contents

1 A meat-eating nation 1
2 Beef 18
3 Pork 43
4 Hot dogs 75
5 Chicken 103
6 Convenient meat 129
Epilogue : persistent nature 153
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