Author: Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 33
Book Description
Swift & Company and the American Meat Industry
Author: Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 33
Book Description
The Meat Industry of America
Author: Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 30
Book Description
The American Livestock and Meat Industry
Author: Rudolf Alexander ClemenPublisher: Johnson Reprint Corporation
ISBN:
Category : Business & Economics
Languages : en
Pages : 936
Book Description
Red Meat Republic
Author: Joshua SpechtPublisher: Princeton University Press
ISBN: 0691209189
Category : History
Languages : en
Pages : 362
Book Description
"By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--
The Meat Packing Industry in America
Author: Swift & CompanyPublisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 86
Book Description
Putting Meat on the American Table
Author: Roger HorowitzPublisher: JHU Press
ISBN: 9780801882401
Category : History
Languages : en
Pages : 200
Book Description
How did meat become such a popular food among Americans? And why did the popularity of some types of meat increase or decrease? 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 - sometimes for the worse, sometimes for the better. 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. Engagingly written, richly illustrated, and abundant with first-hand accounts and quotes from period sources, Putting Meat on the American Table will captivate general readers and interest all students of the history of food, technology, business, and American culture.
Reference Book of the Meat Industry
Author: American Meat Institute. Department of Public RelationsPublisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 68
Book Description
Year Book - Swift & Company
Author: Swift & CompanyReference Book of the Meat Industry
Author: American Meat InstutitePublisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 272
Book Description
The Meat Packing Industry in America
Author: Swift & CompanyPublisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 107
Book Description