000			03349cam a2200529 i 4500
001			u158310
003			SIRSI
005			20240916205727.0
008			130627s2013 mau b 001 0 eng
010			_a 2013026083
020			_a9780151013401 _q(hardback)
020			_a0151013403 _q(hardback)
024	8		_a40022949399
035			_a(OCoLC)666239979 _z(OCoLC)862234047 _z(OCoLC)936046972
037			_bHoughton Mifflin Harcourt, 6227 Sea Harbor Dr 5th Fl, Orlando, FL, USA, 32887 _nSAN 215-3793
050	0	0	_aTX371 _b.O39 2013
082	0	0	_a664/.9 _223
092			_a664.9 _bOg35i
100	1		_aOgle, Maureen, _eauthor.
245	1	0	_aIn meat we trust : _ban unexpected history of carnivore America / _cMaureen Ogle.
264		1	_aBoston : _bHoughton Mifflin Harcourt, _c2013.
300			_axiii, 368 pages ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 324-358) and index.
505	0	0	_tCarnivore America -- _t"We Are Here to Make Money" -- _tThe (High) Price of Success -- _tFactories, Farmers, and Chickens -- _t"How Can We Go Wrong?" -- _tThe Vacuum at the Top -- _tThe Doubters' Crusade -- _tUtopian Visions, Red Tape Reality.
520			_aThis 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. -- From book jacket.
650		0	_aMeat _xSocial aspects _zUnited States.
650		0	_aMeat industry and trade _zUnited States.
650		0	_aFood preferences _zUnited States.
651		0	_aUnited States.
650		7	_aCOOKING _xHistory. _2bisacsh
650		7	_aHISTORY _zUnited States _xGeneral. _2bisacsh
650		7	_aFood preferences. _2fast _0(OCoLC)fst00930981
650		7	_aMeat industry and trade. _2fast _0(OCoLC)fst01013271
650		7	_aMeat _xSocial aspects. _2fast _0(OCoLC)fst01013247
651		7	_aUnited States. _2fast _0(OCoLC)fst01204155
650		7	_aFleischproduktion _2gnd
650		7	_aFleischverbrauch _2gnd
651		7	_aUSA _2gnd
650		7	_aCOOKING _xHistory. _2sears
650		7	_aHISTORY _zUnited States _xGeneral. _2sears
650		7	_aMeat industry _zUnited States. _2sears
650		7	_aMeat _xSocial aspects _zUnited States. _2sears
949			_cc.1 _lON-ORDER _tBOOK _xPRINT _p
999			_a664.9 OG35I _wDEWEY _c5100 _i51994001691338 _d5100 _e2/26/2020 _f6/29/2023 _g2 _lCIRCSTACKS _mLRC _n1 _p$28.00 _rY _sY _tBOOK _u5/8/2019 _xPRINT