Author: Grover J. SimsPublisher:
ISBN:
Category : Food supply
Languages : en
Pages : 156
Book Description
Meat and Meat Animals in World War Two
Author: Grover J. SimsPublisher:
ISBN:
Category : Food supply
Languages : en
Pages : 156
Book Description
Meat and Meat Animals in World War II
Author: Grover J. SimsPublisher:
ISBN:
Category : Food supply
Languages : en
Pages : 156
Book Description
Meat and Meat Animals in World War Two
Author: Grover J. SimsPublisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 738
Book Description
Meat and Meat Animals in World War II
Author: Grover J. SimsPublisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 0
Book Description
Meat and Meat Animals in World War II
Author: Grover J. SimsPublisher:
ISBN:
Category : Food supply
Languages : en
Pages : 156
Book Description
Agriculture Monograph No. 9: Meat and Meat Animals in World War Two
Author: United States. Agricultural Economics BureauPublisher:
ISBN:
Category :
Languages : en
Pages : 149
Book Description
Eating for Victory
Author: Amy BentleyPublisher: University of Illinois Press
ISBN: 9780252067273
Category : History
Languages : en
Pages : 274
Book Description
Mandatory food rationing during World War II significantly challenged the image of the United States as a land of plenty and collapsed the boundaries between women's public and private lives by declaring home production and consumption to be political activities. Examining the food-related propaganda surrounding rationing, Eating for Victory decodes the dual message purveyed by the government and the media: while mandatory rationing was necessary to provide food for U.S. and Allied troops overseas, women on the home front were also "required" to provide their families with nutritious food. Amy Bentley reveals the role of the Wartime Homemaker as a pivotal component not only of World War II but also of the development of the United States into a superpower.
Meat Makes People Powerful
Author: Wilson J. WarrenPublisher: University of Iowa Press
ISBN: 1609385551
Category : Cooking
Languages : en
Pages : 265
Book Description
From large-scale cattle farming to water pollution, meat— more than any other food—has had an enormous impact on our environment. Historically, Americans have been among the most avid meat-eaters in the world, but long before that meat was not even considered a key ingredient in most civilizations’ diets. Labor historian Wilson Warren, who has studied the meat industry for more than a decade, provides this global history of meat to help us understand how it entered the daily diet, and at what costs and benefits to society. Spanning from the nineteenth century to current and future trends, Warren walks us through the economic theory of food, the discovery of protein, the Japanese eugenics debate around meat, and the environmental impact of livestock, among other topics. Through his comprehensive, multifaceted research, he provides readers with the political, economic, social, and cultural factors behind meat consumption over the last two centuries. With a special focus on East Asia, Meat Makes People Powerful reveals how national governments regulated and oversaw meat production, helping transform virtually vegetarian cultures into major meat consumers at record speed. As more and more Americans pay attention to the sources of the meat they consume, Warren’s compelling study will help them not only better understand the industry, but also make more informed personal choices. Providing an international perspective that will appeal to scholars and nutritionists alike, this timely examination will forever change the way you see the food on your plate.
Meat Planet
Author: Benjamin Aldes WurgaftPublisher: Univ of California Press
ISBN: 0520379004
Category : Cooking
Languages : en
Pages : 262
Book Description
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.
The Medical Department of the United States Army in World War II.
Author: United States. Army Medical ServicePublisher:
ISBN:
Category :
Languages : en
Pages : 812
Book Description