000			03716nam a22005293i 4500
001			EBC3441746
003			MiAaPQ
005			20240729125813.0
006			m o d |
007			cr cnu||||||||
008			240724s2010 xx o ||||0 eng d
020			_a9780812204445 _q(electronic bk.)
020			_z9780812221343
035			_a(MiAaPQ)EBC3441746
035			_a(Au-PeEL)EBL3441746
035			_a(CaPaEBR)ebr10641581
035			_a(CaONFJC)MIL420881
035			_a(OCoLC)794702133
040			_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ
050		4	_aHD9000.5 -- .F5938 2009eb
082	0		_a381/.41
100	1		_aBelasco, Warren.
245	1	0	_aFood Chains : _bFrom Farmyard to Shopping Cart.
250			_a1st ed.
264		1	_aPhiladelphia : _bUniversity of Pennsylvania Press, _c2010.
264		4	_c©2009.
300			_a1 online resource (305 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aHagley Perspectives on Business and Culture Series
505	0		_aCover -- Title Page -- Copyright Page -- Table of Contents -- Chapter 1. Making Food Chains: The Book -- Part I. Overview -- Chapter 2. How Much Depends on Dinner? -- Chapter 3. Analyzing Commodity Chains: Linkages or Restraints? -- Part II. Animals -- Chapter 4. Lard to Lean: Making the Meat-Type Hog in Post-World War II America -- Chapter 5. The Chicken, the Factory Farm, and the Supermarket: The Emergence of the Modern Poultry Industry in Britain -- Chapter 6. Trading Quality, Producing Value: Crabmeat, HACCP, and Global Seafood Trade -- Part III. Processing -- Chapter 7. Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the Colonial Atlantic -- Chapter 8. What's Left at the Bottom of the Glass: The Quest for Purity and the Development of the American Natural Ice Industry -- Chapter 9. Provisioning Man's Best Friend: The Early Years of the American Pet Food Industry, 1870-1942 -- Chapter 10. Empire of Ice Cream: How Life Became Sweeter in the Postwar Soviet Union -- Chapter 11. Eating Mexican in a Global Age: The Politics and Production of Ethnic Food -- Part IV. Sales -- Chapter 12. The Aristocracy of the Market Basket: Self-Service Food Shopping in the New South -- Chapter 13. Making Markets Marxist? The East European Grocery Store from Rationing to Rationality to Rationalizations -- Chapter 14. Tools and Spaces: Food and Cooking in Working-Class Neighborhoods, 1880-1930 -- Chapter 15. Wheeling One's Groceries around the Store: The Invention of the Shopping Cart, 1936-1953 -- Notes -- List of Contributors.
520			_aThis collection of fascinating historical case studies reveals the remarkable inner workings of the modern food provisioning system and the complex web of institutions that move food from the farm to the dinner table.
588			_aDescription based on publisher supplied metadata and other sources.
590			_aElectronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
650		0	_aFood industry and trade.
650		0	_aFood supply.
650		0	_aFood consumption.
650		0	_aFood-Marketing.
650		0	_aConsumers' preferences.
655		4	_aElectronic books.
700	1		_aHorowitz, Roger.
776	0	8	_iPrint version: _aBelasco, Warren _tFood Chains _dPhiladelphia : University of Pennsylvania Press,c2010 _z9780812221343
797	2		_aProQuest (Firm)
830		0	_aHagley Perspectives on Business and Culture Series
856	4	0	_uhttps://ebookcentral.proquest.com/lib/orpp/detail.action?docID=3441746 _zClick to View
999			_c95966 _d95966