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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 204
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 204
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 392
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 426
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 434
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Author: Emily Pawley
Publisher: University of Chicago Press
ISBN: 0226820025
Category : Business & Economics
Languages : en
Pages : 310
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"In the seemingly mundane Northern farm of early America and the people who sought to improve its productivity and efficiency, Emily Pawley finds a world rich with innovative practices and marked by a developing interrelationship between scientific knowledge, industrial methods, and capitalism. Agricultural "improvers" became increasingly scientistic, driving tremendous increases in the range and volume of agricultural output-and transforming American conceptions of expertise, success, and exploitation. Pawley's focus on soil, fertilizer, apples, mulberries, agricultural fairs, and experimental stations shows each nominally dull subject to have been an area of intellectual ferment and sharp contestation: mercantile, epistemological, and otherwise"--
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 396
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 302
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Author: John Hoenig
Publisher: Columbia University Press
ISBN: 0231546386
Category : Business & Economics
Languages : en
Pages : 290
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Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the tomato? The tomato represents the best and worst of American cuisine: though the plastic-looking corporate tomato is the hallmark of industrial agriculture, the tomato’s history also encompasses farmers’ markets and home gardens. Garden Variety illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America. John Hoenig explores the path by which, over the last two centuries, the tomato went from a rare seasonal crop to America’s favorite vegetable. He pays particular attention to the noncorporate tomato. During the twentieth century, as food production, processing, and distribution became increasingly centralized, the tomato remained king of the vegetable garden and, in recent years, has become the centerpiece of alternative food cultures. Reading seed catalogs, menus, and cookbooks, and following the efforts of cooks and housewives to find new ways to prepare and preserve tomatoes, Hoenig challenges the extent to which branding, advertising, and marketing dominated twentieth-century American life. He emphasizes the importance of tomatoes to numerous immigrant groups and their influence on the development of American food cultures. Garden Variety highlights the limits on corporations’ ability to shape what we eat, inviting us to rethink the history of our foodways and to take the opportunity to expand the palate of American cuisine.
Author: New York (State). Legislature. Senate
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1258
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 204
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