This preview shows page 1. Sign up to view the full content.
Unformatted text preview: vember 30, 1997. 5. Why the Fries Taste Good
Food: A Culinary History (New York: Columbia University Press, 1999), edited by Jean-Louis Flandrin and Massimo Montanari, traces the
cultural and technological changes in food preparation from prehistoric campfires to the kitchens at McDonald’s. A good account of the
history of American food processing can be found in John M. Connor and William A. Schiek, Food Processing: An Industrial Powerhouse in
Transition (New York: John Wiley & Sons, 1997). Harvey Levenstein’s Paradox of Plenty: A Social History of Eating in Modern America (New
York: Oxford University Press, 1993) has a fine chapter on the implications of postwar advances in food processing. For consolidation in the
food processing industry and its effects on American farmers, I learned a great deal from the following sources: Charles R. Handy and Alden
C. Manchester, “Structure and Performance of the Food System Beyond the Farm Gate,” Commodities Economics Division White Paper, USDA
Economic Research Service, April 1990; Alden C. Manchester, “The Transformation of U.S. Food Marketing,” in Food and Agricultural
View Full Document
This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08