{"product_id":"food-chains-9780812221343","title":"Food Chains","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThis 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"\u003ci\u003eFood Chains\u003c\/i\u003e is a significant achievement, reflecting original work from a variety of disciplines and offering penetrating insights on the complex connections among the different components of food-supply chains.\" * \u003ci\u003eBusiness History Review\u003c\/i\u003e *\u003cbr\u003e\"The essays in this book . . . help us to discover what we might learn from the past and identify what might aid us in interpreting our food provisioning system in the future.\" * \u003ci\u003eFood and Foodways\u003c\/i\u003e *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e1. Making Food Chains: The Book\u003cbr\u003e —Roger Horowitz\u003cbr\u003e PART I. OVERVIEW\u003cbr\u003e 2. How Much Depends on Dinner?\u003cbr\u003e —Warren Belasco\u003cbr\u003e 3. Analyzing Commodity Chains: Linkages or Restraints?\u003cbr\u003e —Shane Hamilton\u003cbr\u003e PART II. ANIMALS\u003cbr\u003e 4. Lard to Lean: Making the Meat-Type Hog in Post-World War II America\u003cbr\u003e —J. L. Anderson\u003cbr\u003e 5. The Chicken, the Factory Farm and the Supermarket: The Emergence of the Modern Poultry Industry in Britain\u003cbr\u003e —Andrew C. Godley and Bridget Williams\u003cbr\u003e 6. Trading Quality, Producing Value: Crabmeat, HACCP, and Global Seafood Trade\u003cbr\u003e —Kelly Feltault\u003cbr\u003e PART III. PROCESSING\u003cbr\u003e 7. Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the Colonial Atlantic World\u003cbr\u003e —Richard R. Wilk\u003cbr\u003e 8. What's Left at the Bottom of the Glass: The Quest for Purity and the Development of the American Natural Ice Industry\u003cbr\u003e —Jonathan Rees\u003cbr\u003e 9. Provisioning Man's Best Friend: The Early Years of the American Pet Food Industry, 1870-1942\u003cbr\u003e —Katherine C. Grier\u003cbr\u003e 10. Empire of Ice Cream: How Life Became Sweeter in the Postwar Soviet Union\u003cbr\u003e —Jenny Leigh Smith\u003cbr\u003e 11. Eating Mexican in a Global Age: The Politics and Production of Ethnic Food\u003cbr\u003e —Jeffrey M. Pilcher\u003cbr\u003e PART IV. SALES\u003cbr\u003e 12. The Aristocracy of the Market Basket: Self-Service Food Shopping in the New South\u003cbr\u003e —Lisa C. Tolbert\u003cbr\u003e 13. Making Markets Marxist? The East European Grocery Store from Rationing to Rationality to Rationalizations\u003cbr\u003e —Patrick Hyder Patterson\u003cbr\u003e 14. Tools and Spaces: Food and Cooking in Working-Class Neighborhoods, 1880-1930\u003cbr\u003e —Katherine Leonard Turner\u003cbr\u003e 15. Wheeling One's Groceries Around the Store: The Invention of the Shopping Cart, 1936-1953\u003cbr\u003e —Catherine Grandclément\u003cbr\u003e Notes\u003cbr\u003e List of Contributors\u003c\/p\u003e","brand":"University of Pennsylvania Press","offers":[{"title":"Default Title","offer_id":49405698572631,"sku":"9780812221343","price":25.19,"currency_code":"GBP","in_stock":false}],"url":"https:\/\/bookcurl.com\/products\/food-chains-9780812221343","provider":"Book Curl","version":"1.0","type":"link"}