Author: Publisher:
ISBN:
Category : Vocational education
Languages : en
Pages : 1230
Book Description
Bulletin
Author: Publisher:
ISBN:
Category : Vocational education
Languages : en
Pages : 1230
Book Description
Service Bulletin
Author: Bulletin
Author: United States. Dept. of AgriculturePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1098
Book Description
Technical Bulletin
Author: Publisher:
ISBN:
Category : Agricultural extension work
Languages : en
Pages : 1108
Book Description
Publications
Author: United States. Division of Vocational EducationPublisher:
ISBN:
Category : Vocational education
Languages : en
Pages : 684
Book Description
Agricultural Engineering
Author: Publisher:
ISBN:
Category : Agricultural engineering
Languages : en
Pages : 398
Book Description
Agricultural Index
Author: Library List
Author: National Agricultural Library (U.S.)Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 170
Book Description
Acquired Tastes
Author: Benjamin R. CohenPublisher: MIT Press
ISBN: 0262366533
Category : Social Science
Languages : en
Pages : 291
Book Description
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Author: