アメリカの肉食文化の起源：嗜好と技術の変遷 Putting Meat on the American Table : Taste, Technology, Transformation

Horowitz, Roger

Johns Hopkins University Press（2006/02発売）

• 製本 Paperback:紙装版/ペーパーバック版／ページ数 192 p.／サイズ 27 halftones, 8 line drawings
• 言語 ENG
• 商品コード 9780801882418
• DDC分類 641.360973

基本説明

Explains how America became a meat-eating nation, from the colonial period to the present, examining the relationships between consumer preference and meat processing.

Full 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.

Contents

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