Putting Meat on the American Table by Roger Horowitz
Taste, Technology, Transformation

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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.


About Roger Horowitz

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Roger Horowitz is associate director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library in Wilmington, Delaware, and author of ""Negro and White, Unite and Fight!" A Social History of Industrial Unionism in Meatpacking, 1930-90" (1997).
Published November 16, 2005 by Johns Hopkins University Press. 192 pages
Genres: History, Crafts, Hobbies & Home, Education & Reference, Science & Math. Non-fiction