Fast Food Nation

p 31 today the top four meatpacking firms the figure

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Unformatted text preview: 997; and James W. Davis, Aristocrat in Burlap: A History of the Potato in Idaho (Boise: Idaho Potato Commission, 1992). Paul Patterson, an extension professor of agricultural economics at the University of Idaho, graciously explained to me how potatoes are grown, processed, and sold today. Bert Moulton, at the Potato Growers of Idaho, gave me a sense of the challenges that farmers in his state must now confront. I am grateful to Ben Strand, at the Simplot Food Group, and Bud Mandeville, at Lamb Weston, for giving me tours of their french fry facilities. The reference books on flavor technology were a pleasure to read; they reminded me of medieval texts on the black arts. Among the works I consulted were Fenaroli’s Handbook of Flavor Ingredients, vol. 2 (Ann Arbor, Mich.: CRC Press, 1995); Henry B. Heath, Source Book of Flavors (Westport, Conn.: Avi Publishing, 1981); Martin S. Peterson and Arnold H. Johnson, Encyclopedia of Food Science (Westport, Conn.: Avi Publishing, 1978); Y. H. Hui, Encyclopedi...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.

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