LEADER 05497nam 2200829 a 450 001 9910463695203321 005 20200520144314.0 010 $a1-283-89631-1 010 $a0-8122-0444-1 024 7 $a10.9783/9780812204445 035 $a(CKB)3240000000068511 035 $a(EBL)3441746 035 $a(SSID)ssj0000791168 035 $a(PQKBManifestationID)11506284 035 $a(PQKBTitleCode)TC0000791168 035 $a(PQKBWorkID)10757800 035 $a(PQKB)10501426 035 $a(MiAaPQ)EBC3441746 035 $a(OCoLC)794702133 035 $a(MdBmJHUP)muse8371 035 $a(DE-B1597)449310 035 $a(OCoLC)1004884023 035 $a(OCoLC)1013939227 035 $a(OCoLC)1037982461 035 $a(OCoLC)1041907668 035 $a(OCoLC)1046614787 035 $a(OCoLC)1047014403 035 $a(OCoLC)1049629897 035 $a(OCoLC)1054881055 035 $a(DE-B1597)9780812204445 035 $a(Au-PeEL)EBL3441746 035 $a(CaPaEBR)ebr10641581 035 $a(CaONFJC)MIL420881 035 $a(EXLCZ)993240000000068511 100 $a20080522d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood chains$b[electronic resource] $efrom farmyard to shopping cart /$fedited by Warren Belasco and Roger Horowitz 210 $aPhiladelphia $cUniversity of Pennsylvania Press$dc2009 215 $a1 online resource (304 p.) 225 0 $aHagley Perspectives on Business and Culture 225 0$aHagley perspectives on business and culture 300 $aDescription based upon print version of record. 311 $a0-8122-2134-6 320 $aIncludes bibliographical references (p. [253]-294). 327 $tMaking food chains : the book /$rRoger Horowitz --$tHow much depends on dinner? /$rWarren Belasco --$tAnalyzing commodity chains : linkages or restraints? /$rShane Hamilton --$tLard to lean : making the meat-type hog in post-World War II America /$rJ. L. Anderson --$gThe$tchicken, the factory farm, and the supermarket : the emergence of the modern poultry industry in Britain /$rAndrew C. Godley, Bridget Williams --$tTrading quality, producing value : crabmeat, HACCP, and global seafood trade /$rKelly Feltault --$tAnchovy sauce and pickled tripe : exporting civilized food in the colonial Atlantic world /$rRichard R. Wilk --$tWhat's left at the bottom of the glass : the quest for purity and the development of the American natural ice industry /$rJonathan Rees --$tProvisioning man's best friend : the early years of the American pet food industry, 1870-1942 /$rKatherine C. Grier --$tEmpire of ice cream : how life became sweeter in the postwar Soviet Union /$rJenny Leigh Smith --$tEating Mexican in a global age : the politics and production of ethnic food /$rJeffrey M. Pilcher --$gThe$taristocracy of the market basket : self-service food shopping in the new South /$rLisa C. Tolbert --$tMaking markets Marxist? : the East European grocery store from rationing to rationality to rationalizations /$rPatrick Hyder Patterson --$tTools and spaces : food and cooking in working-class neighborhoods, 1880-1930 /$rKatherine Leonard Turner --$tWheeling one's groceries around the store : the invention of the shopping cart, 1936-1953 /$rCatherine Grandcle?ment. 330 $aIn recent years, the integrity of food production and distribution has become an issue of wide social concern. The media frequently report on cases of food contamination as well as on the risks of hormones and cloning. Journalists, documentary filmmakers, and activists have had their say, but until now a survey of the latest research on the history of the modern food-provisioning system-the network that connects farms and fields to supermarkets and the dining table-has been unavailable. In Food Chains, Warren Belasco and Roger Horowitz present a collection of fascinating case studies that reveal the historical underpinnings and institutional arrangements that compose this system.The dozen essays in Food Chains range widely in subject, from the pig, poultry, and seafood industries to the origins of the shopping cart. The book examines what it took to put ice in nineteenth-century refrigerators, why Soviet citizens could buy ice cream whenever they wanted, what made Mexican food popular in France, and why Americans turned to commercial pet food in place of table scraps for their dogs and cats. Food Chains goes behind the grocery shelves, explaining why Americans in the early twentieth century preferred to buy bread rather than make it and how Southerners learned to like self-serve shopping. Taken together, these essays demonstrate the value of a historical perspective on the modern food-provisioning system. 410 0$aHagley perspectives on business and culture. 606 $aFood industry and trade 606 $aFood supply 606 $aFood consumption 606 $aFood$xMarketing 606 $aConsumers' preferences 608 $aElectronic books. 615 0$aFood industry and trade. 615 0$aFood supply. 615 0$aFood consumption. 615 0$aFood$xMarketing. 615 0$aConsumers' preferences. 676 $a381/.41 701 $aBelasco$b Warren James$01040692 701 $aHorowitz$b Roger$01044196 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910463695203321 996 $aFood chains$92469693 997 $aUNINA