Ogle, Maureen (Author)
Houghton Mifflin Harcourt
Publication date: 2013
Language: English
Physical Details: xiii + 368 pp.; bibl.; index
This book relates the untold story of how meat made America. The moment European settlers arrived in North America, they began transforming the land into a meat-eater's paradise. Long before revolution turned colonies into nation, Americans were eating meat on a scale the Old World could neither imagine nor provide: an average European was lucky to see meat once a week, while even a poor American man put away about two hundred pounds a year. Here the author guides us from that colonial paradise through the urban meat-making factories of the nineteenth century to the hyperefficient packing plants of the late twentieth century. From Swift and Armour to Tyson, Cargill, and ConAgra. From the 1880s cattle bonanza to 1980s feedlots. From agribusiness to today's "local" meat suppliers and organic countercuisine. Along the way, she explains how Americans' carnivorous demands shaped urban landscapes, Midwestern prairies, and Western ranges, and how the American system of meat making became a source of both pride and controversy.
...MoreReview Wallach, Jennifer Jensen (2015) Review of "In Meat We Trust: An Unexpected History of Carnivore America". Agricultural History (pp. 302-303).
Review Wallach, Jennifer Jensen (2015) Review of "In Meat We Trust: An Unexpected History of Carnivore America". Agricultural History (pp. 302-303).
Similar Citations
Article
Erik Jönsson;
Tobias Linné;
Ally McCrow-Young;
(2019)
Many Meats and Many Milks? The Ontological Politics of a Proposed Post-animal Revolution
Book
Vileisis, Ann;
(2007)
Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back
Article
Rudy, Kathy;
(2012)
Locavores, Feminism, and the Question of Meat
Book
Brassley, Paul;
Segers, Yves;
Molle, Leen van;
(2012)
War, Agriculture and Food: Rural Europe from the 1930s to the 1950s
Book
Wilson J. Warren;
(2018)
Meat Makes People Powerful: A Global History of the Modern Era
Chapter
Rees, Jonathan;
(2014)
The Invention of Refrigerated Transport and the Development of the International Dressed Meat Trade
Book
David Gentilcore;
(2024)
Cose rare e ammirande del nuovo mondo. Le piante commestibili americane nell'editoria veneziana tra Cinque e Settecento
Article
Ardeleanu, Constantin;
(2012)
A British Meat Cannery in Moldavia (1844--52)
Book
Wallach, Jennifer Jensen;
(2013)
How America Eats: A Social History of U.S. Food and Culture
Book
Oddy, Derek J;
Drouard, Alain;
(2013)
The Food Industries of Europe in the Nineteenth and Twentieth Centuries
Article
Scholliers, Peter;
(2012)
Convergence and Divergence in Europe since 1800. Cuisine of Elites, Bourgeoisie, and Middle Classes. Presentation
Chapter
Thoms, Ulrike;
(2014)
The Introduction of Frozen Foods in West Germany and Its Integration into the Daily Diet
Book
Derry, Margaret Elsinor;
(2012)
Art and Science in Breeding: Creating Better Chickens
Book
John Hoenig;
(2018)
Garden Variety: The American Tomato from Corporate to Heirloom
Book
Wilson, Bee;
(2008)
Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee
Article
Neil Stephens;
Martin Ruivenkamp;
(2016)
Promise and Ontological Ambiguity in the In vitro Meat Imagescape: From Laboratory Myotubes to the Cultured Burger
Article
Kate O’Riordan;
Aristea Fotopoulou;
Neil Stephens;
(2016)
The First Bite: Imaginaries, Promotional Publics and the Laboratory Grown Burger
Book
Heiko Stoff;
(2015)
Gift in der Nahrung: Zur Genese der Verbraucherpolitik Mitte des 20. Jahrhunderts
Article
Claas Kirchhelle;
(2016)
Toxic Confusion: The Dilemma of Antibiotic Regulation in West German Food Production (1951–1990)
Book
Veit, Helen Zoe;
(2013)
Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century
Be the first to comment!