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Putting Meat on the American Table: Taste, Technology, Transformation
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Binding: Paperback
Dewey Decimal Number: 338.17600973
EAN: 9780801882418
Edition: 1
ISBN: 0801882419
Label: The Johns Hopkins University Press
Manufacturer: The Johns Hopkins University Press
Number Of Items: 1
Number Of Pages: 192
Publication Date: November 16, 2005
Publisher: The Johns Hopkins University Press
Studio: The Johns Hopkins University Press
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Editorial Review: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.
Customer Reviews
Average Rating: 
Rating:  - Combatting Chicken Fatigue
Great chapter on chicken. Horowitz tells the story of chicken's transformation from one of several types of poultry into a "meat" worthy of competing for American dinner table and lunch time space with beef and pork. By the early 1960's, the chicken war was making modest gains. Thanks to hybridization, the chicken was meatier, tastier, and cheaper. And through new processing protocols, (such as removing heads, feet, and entrails), it had become more attractive and convenient in grocery stores. Yet ... Read More
Rating: - Using consumption surveys, chapters provide lively insights into evolving American eating habits
American wasn't born a meat-eating nation: it evolved from colonial to modern times and was as much influenced by technological developments and processing and production advancements as by consumer tastes or meat availability. PUTTING MEAT ON THE AMERICAN TABLE: TASTE, TECHNOLOGY, TRANSFORMATION is a lively study which will also earn a place on the college bookshelf for its scholarly side in examining how new technologies have advanced American meat. Using consumption surveys, chapters provide lively ... Read More
Rating:  - not a book for a vegetarian
Gosh, I got very hungry reading this book. Horowitz gives an engaging guide to how meat consumption has intertwined with American culture throughout its history. He discusses many aspects. Like the social ritual of a traditional Sunday roast. Which is now perhaps mostly a folk memory. You should get some appreciation of how cheap meat really is these days. When most families can afford to have meat at least once a day. The Sunday roast harks back a century or more, when meat at a meal was indeed an occasion ... Read More
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