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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...

In recent years, the integrity of food production and distribution has become an issue of wide social concern. The media frequently report on cases of food contamination as well as on the risks of hormones and cloning. Journalists, documentary filmmakers, and activists have had their say, but until now a survey of the latest research on the history of the modern food-provisioning system--the network that connects farms and fields to supermarkets and the dining table--has been unavailable. In Food Chains, Warren Belasco and Roger Horowitz present a collection of fascinating case...

The pathbreaking essays in this collection explore the history of consumption by synthesizing discrete historical literatures on consumer culture, gender, and the history of technology. Luxury hotels and the chocolate industry are among the diverse array of topics these authors use to demonstrate that consumption is both a material and a cultural process. Production and consumption become equally inextricable under close analysis. Tools from both the history of technology and gender studies illuminate how these categories intersect. Although broad social and technological trends influence...