Warren, Wilson J. (Author)
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.
...MoreReview Kendra Smith-Howard (2019) Review of "Meat Makes People Powerful: A Global History of the Modern Era". Journal of American History (pp. 727-728).
Review Martin Bruegel (2019) Review of "Meat Makes People Powerful: A Global History of the Modern Era". Journal of Interdisciplinary History (pp. 115-116).
Review Erin McKenna (2019) Review of "Meat Makes People Powerful: A Global History of the Modern Era". Agricultural History (pp. 187-189).
Book
Ogle, Maureen;
(2013)
In Meat We Trust: An Unexpected History of Carnivore America
(/isis/citation/CBB001422251/)
Thesis
Joshua Albert Specht;
(2014)
Red Meat Republic: The Rise of the Cattle-Beef Complex, 1865-1906
(/isis/citation/CBB394694042/)
Article
Erik Jönsson;
Tobias Linné;
Ally McCrow-Young;
(2019)
Many Meats and Many Milks? The Ontological Politics of a Proposed Post-animal Revolution
(/isis/citation/CBB717864659/)
Article
Rudy, Kathy;
(2012)
Locavores, Feminism, and the Question of Meat
(/isis/citation/CBB001202115/)
Article
Ardeleanu, Constantin;
(2012)
A British Meat Cannery in Moldavia (1844--52)
(/isis/citation/CBB001320668/)
Book
Josh Berson;
(2019)
The Meat Question: Animals, Humans, and the Deep History of Food
(/isis/citation/CBB923625897/)
Book
Angela N. H. Creager;
Gaudillière, Jean-Paul;
(2021)
Risk on the table : Food production, health, and the environment
(/isis/citation/CBB695571477/)
Article
Fernando Collantes;
(2019)
Why did the industrial diet triumph? The massification of dairy consumption in Spain, 1965–90
(/isis/citation/CBB245733911/)
Book
Marcie Cohen Ferris;
(2014)
The Edible South: The Power of Food and the Making of an American Region
(/isis/citation/CBB585837246/)
Book
Wallach, Jennifer Jensen;
(2013)
How America Eats: A Social History of U.S. Food and Culture
(/isis/citation/CBB001202133/)
Book
James Preston;
(2015)
Malting and Malthouses in Kent
(/isis/citation/CBB502571939/)
Book
Lisa Haushofer;
(2022)
Wonder Foods: The Science and Commerce of Nutrition
(/isis/citation/CBB755765560/)
Book
Oddy, Derek J;
Drouard, Alain;
(2013)
The Food Industries of Europe in the Nineteenth and Twentieth Centuries
(/isis/citation/CBB001422263/)
Chapter
Thoms, Ulrike;
(2014)
The Introduction of Frozen Foods in West Germany and Its Integration into the Daily Diet
(/isis/citation/CBB001500413/)
Book
Nelleke Teughels;
Sholliers, Peter;
(2015)
A taste of progress : Food at international and world exhibitions in the nineteenth and twentieth centuries
(/isis/citation/CBB681841370/)
Article
Scholliers, Peter;
(2012)
Convergence and Divergence in Europe since 1800. Cuisine of Elites, Bourgeoisie, and Middle Classes. Presentation
(/isis/citation/CBB001320881/)
Article
Rebecca J. H. Woods;
(2020)
The Shape of Meat: Preserving Animal Flesh in Victorian Britain
(/isis/citation/CBB234289669/)
Article
Neil Stephens;
Martin Ruivenkamp;
(2016)
Promise and Ontological Ambiguity in the In vitro Meat Imagescape: From Laboratory Myotubes to the Cultured Burger
(/isis/citation/CBB942221408/)
Book
Sanford, A. Whitney;
(2012)
Growing Stories from India: Religion and the Fate of Agriculture
(/isis/citation/CBB001201779/)
Article
Scholliers, Peter;
(2014)
Constructing New Expertise: Private and Public Initiatives for Safe Food (Brussels in the First Half of the Nineteenth Century)
(/isis/citation/CBB001422170/)
Be the first to comment!