Food Chains: From Farmyard to Shopping Cart

Table of Contents

Contents 1. Making Food Chains: The Book 1 Roger Horowitz Part I. Overview 2. How Much Depends on Dinner? 9 Warren Belasco 3. Analyzing Commodity Chains: Linkages or Restraints? 16 Shane Hamilton Part II. Animals 4. Lard to Lean: Making the Meat-Type Hog in Post–World War II America 29 J. L. Anderson 5. The Chicken, the Factory Farm, and the Supermarket: The 47 Emergence of the Modern Poultry Industry in Britain Andrew C. Godley and Bridget Williams 6. Trading Quality, Producing Value: Crabmeat, HACCP, and Global 62 Seafood Trade Kelly Feltault Part III. Processing 7. Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the 87 Colonial Atlantic World Richard R. Wilk 8. What’s Left at the Bottom of the Glass: The Quest for Purity 108 and the Development of the American Natural Ice Industry Jonathan Rees 9. Provisioning Man’s Best Friend: The Early Years of the American 126 Pet Food Industry, 1870–1942 Katherine C. Grier 10. Empire of Ice Cream: How Life Became Sweeter in the Postwar 142 Soviet Union Jenny Leigh Smith 11. Eating Mexican in a Global Age: The Politics and Production of 158 Ethnic Food Jeffrey M. Pilcher Part IV. Sales 12. The Aristocracy of the Market Basket: Self-Service Food Shopping 179 in the New South Lisa C. Tolbert 13. Making Markets Marxist? The East European Grocery Store from 196 Rationing to Rationality to Rationalizations Patrick Hyder Patterson 14. Tools and Spaces: Food and Cooking in Working-Class Neighborhoods, 217 1880–1930 Katherine Leonard Turner 15. Wheeling One’s Groceries around the Store: The Invention of the 233 Shopping Cart, 1936–1953 Catherine Grandclément Notes 253 List of Contributors 295 ...