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Putting Meat on the American Table - Taste, Technology, Transformation (Anglais) Broché – 13 janvier 2006


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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.


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I like meat. Lire la première page
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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5 internautes sur 5 ont trouvé ce commentaire utile 
Using consumption surveys, chapters provide lively insights into evolving American eating habits 23 mai 2006
Par Midwest Book Review - Publié sur Amazon.com
Format: Broché
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 insights into evolving American eating habits.

Diane C. Donovan, Editor

California Bookwatch
4 internautes sur 4 ont trouvé ce commentaire utile 
Combatting Chicken Fatigue 12 juillet 2008
Par Julia Lupton - Publié sur Amazon.com
Format: Broché
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 market researchers kept encountering a certain malaise as they surveyed consumers about why chicken remained in third place. They called this new disorder "chicken fatigue." You see, in the 1960s, chicken -- even the new, better, bigger chicken -- was always ... chicken. In 1962, more than 90% of chickens were sold whole: too much for a couple, marketers learned, but not enough for a large family. Pork and beef, on the other hand, came in many cuts as well as pre-cooked forms (bologna, dogs, pork rinds).

Chicken got into first place thanks to the processing strategies of Tyson (who brought us nuggets) and the branding strategies of Perdue (who revolutionized cut up and boned chickens, processed, dated, and priced right in the plant). "Product differentiation" broke the monotony, and chicken became king on American menus.

The book is both lively and learned. A great read for anyone interested in the social history and technology of food.
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