¹ Studies examining the intersection of culture and the business of producing and consuming food include: Belasco, Warren and Scranton, Philip, eds., Food Nations: Selling Taste in Consumer Societies (New York, 2002)Google Scholar; Flandrin, Jean Louis, Montanari, Massimo, and Sonnenfeld, Albert, eds., Food: A Culinary History from Antiquity to the Present, trans. Botsford, Clarissa (New York, 1999)Google Scholar; Mintz, Sidney, Sweetness and Power: The Place of Sugar in Modern History (New York, 1985)Google Scholar; Burnett, John, Plenty and Want: A Social History of Food in England from 1815 to the Present Day, 3d ed. (London, 1989)Google Scholar; Pilcher, Jeffrey, Que Vivan Los Tamales! Food and the Making of Mexican Identity (Albuquerque, 1998)Google Scholar; Levenstein, Harvey, Revolution at the Table: The Transformation of the American Diet (New York, 1988)Google Scholar; Diner, Hasia R., Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration (Cambridge, Mass., 2001)Google Scholar; Gabaccia, Donna R., We Are What We Eat: Ethnic Food and the Making of Americans (Cambridge, Mass., 1998)Google Scholar; Parkin, Katherine J., Food Is Love: Food Advertising and Gender Roles in Modern America (Philadelphia, 2006)CrossRefGoogle Scholar; Belasco, Warren J., Appetite for Change: How the Counterculture Took on the Food Industry, 2nd ed. (Ithaca, 2007).Google Scholar

² Fitzgerald, Deborah, “Beyond Tractors: The History of Technology in American Agriculture,” Technology and Culture 32 (Jan. 1991): 114–26CrossRefGoogle Scholar; Rasmussen, Wayne D., “The Impact of Technological Change on American Agriculture, 1862–1962,” Journal of Economic History 22 (Dec. 1962): 578–91CrossRefGoogle Scholar; Fitzgerald, Deborah K., Every Farm a Factory: The Industrial Ideal in American Agriculture (New Haven, 2003)CrossRefGoogle Scholar; Hurt, R. Douglas, Agricultural Technology in the Twentieth Century (Manhattan, Kans., 1991)Google Scholar; Smil, Vaclav, Enriching the Earth: Fritz Haber, Carl Bosch, and the Transformation of World Food Production (Cambridge, Mass., 2001)Google Scholar; Henke, Christopher, Cultivating Science, Harvesting Power: Science and Industrial Agriculture in California (Cambridge, Mass., 2008)CrossRefGoogle Scholar; Anderson, J. L., Industrializing the Corn Belt: Agriculture, Technology, and Environment, 1945–1972 (De Kalb, 2008)Google Scholar; Olmstead, Alan L. and Rhode, Paul W., Creating Abundance: Biological Innovation and American Agricultural Development (New York, 2008).Google Scholar

³ Hounshell, David A., From the American System to Mass Production, 1800–1932: The Development of Manufacturing Technology in the UnitedStates (Baltimore, 1984).Google Scholar Although he did not elaborate the point, Alfred Chandler noted the importance of agricultural inputs industries in the rise of modern mass marketing; see The Visible Hand: The Managerial Revolution in American Business (Cambridge, Mass., 1977).Google Scholar

⁴ Davis, John H. and Goldberg, Ray A., A Concept of Agribusiness (Boston, 1957), 14.Google Scholar

⁵ Yeager, Mary, Competition and Regulation: The Development of Oligopoly in the Meat Packing Industry (Greenwich, Conn., 1981)Google Scholar; Walsh, Margaret, The Rise of the Midwestern Meat Packing Industry (Lexington, Ky., 1982)Google Scholar; Horowitz, Roger, Negro and White, Unite and Fight! A Social History of Industrial Unionism in Meatpacking, 1930–90 (Urbana, 1997)Google Scholar; Horowitz, Roger, Putting Meat on the American Table: Taste, Technology, Transformation (Baltimore, 2005)Google Scholar; Warren, Wilson J., Tied to the Great Packing Machine: The Midwest and Meatpacking (Iowa City, 2007)Google Scholar; Naylor, Simon, “Spacing the Can: Empire, Modernity, and the Globalisation of Food,” Environment and Planning A 32 (2000): 1625—39CrossRefGoogle Scholar; Gabriella M. Petrick, Industrializing Taste: Food Processing and the Transformation of the American Diet, 1900–1965 (Baltimore, forthcoming); DuPuis, E. Melanie, Nature's Perfect Food: How Milk Became America's Drink (New York, 2002)Google Scholar; Strasser, Susan, Satisfaction Guaranteed: The Making of the American Mass Market (New York, 1989)Google Scholar; Koehn, Nancy F., “Henry Heinz and Brand Creation in the Late Nineteenth Century: Making Markets for Processed Food,” Business History Review 73 (Autumn 1999): 349–93Google Scholar; Jones, Geoffrey and Morgan, Nicholas J., eds., Adding Value: Brands and Marketing in Food and Drink (London, 1994).Google Scholar

⁶ Levenstein, Harvey A., Paradox of Plenty: A Social History of Eating in Modern America (New York, 1993).Google Scholar On the fish stick, see: Josephson, Paul R., “The Ocean's Hot Dog: The Development of the Fish Stick,” Technology and Culture 49 (Jan. 2008): 41–61.CrossRefGoogle Scholar

⁷ Belasco, Warren J. and Horowitz, Roger, eds., Food Chains: From Farmyard to Shopping Cart (Philadelphia, 2009)CrossRefGoogle Scholar; Hamilton, Shane, Trucking Country: The Road to America's Wal-Mart Economy (Princeton, 2008)Google Scholar; Erik van der Vleuten, “Feeding the Peoples of Europe: Transport Infrastructures and the Building of Transnational Cooling Chains in the Early Cold War, 1947–1960,” in Untangling Infrastructures and Europe: Mediations, Events, Scales, ed. Alexander Badenoch (London, forthcoming); Nickles, Shelley, “Preserving Women: Refrigerator Design as Social Process in the 1930s,” Technology and Culture 43 (Oct. 2002): 693–727CrossRefGoogle Scholar; Cowan, Ruth Schwartz, More Work for Mother: The Ironies of Household Technology from the Open Hearth to the Microwave (New York, 1983).Google Scholar

⁸ Worster, Donald, “Transformations of the Earth: Toward an Agroecological Perspective in History,” Journal of American History 76 (Mar 1990): 1087–1106CrossRefGoogle Scholar; Cronon, William, Nature's Metropolis: Chicago and the Great West (New York, 1991)Google Scholar; McCann, James, Maize and Grace: Africa's Encounter with a New World Crop, 1500–2000 (Cambridge, Mass., 2005)CrossRefGoogle Scholar; MacKenzie, John M., The Empire of Nature: Hunting, Conservation, and British Imperialism (Manchester, U.K., 1988)Google Scholar; Silver, Timothy, A New Face on the Countryside: Indians, Colonists, and Slaves in South Atlantic Forests, 1500—1800 (Cambridge, U.K., 1990)Google Scholar; Jacoby, Karl, Crimes against Nature: Squatters, Poachers, Thieves, and the Hidden History of American Conservation (Berkeley, 2001)Google Scholar; McEvoy, Arthur F., The Fisherman's Problem: Ecology and Law in the California Fisheries, 1850–1980 (Cambridge, U.K., 1986)CrossRefGoogle Scholar; Taylor, Joseph E. III, Making Salmon: An Environmental History of the Northwest Fisheries Crisis (Seattle, 1999)Google Scholar; Josephson, Paul R., Industrialized Nature: Brute Force Technology and the Transformation of the Natural World (Washington, D.C., 2002)Google Scholar; Gangemi, Maurizio, Pesca e patrimonio industriale: tecniche, strutture e organizzazione (Sicilia, Puglia, Malta e Dalmazia tra XIX e XX secolo) (Bari, Italy, 2007).Google Scholar

⁹ Carney, Judith Ann, Black Rice: The African Origins of Rice Cultivation in the Americas (Cambridge, Mass., 2001)Google Scholar; Freidberg, Susanne, Fresh: A Perishable History (Cambridge, Mass., 2009).Google Scholar For a longer introduction to much of this literature, see Hamilton, Shane, “Analyzing Commodity Chains: Linkages or Restraints?” in Food Chains: From Farmyard to Shopping Cart, ed. Belasco, Warren J. and Horowitz, Roger (Philadelphia, 2009), 167ndash;27.Google Scholar

¹⁰ Page, Brian and Walker, Richard, “From Settlement to Fordism: The Agro-Industrial Revolution in the American Midwest,” Economic Geography 67 (1991): 281–315CrossRefGoogle Scholar; Walker, Richard, The Conquest of Bread: One Hundred Fifty Years of Agribusiness in California (New York, 2004)Google Scholar; Goodman, David and Watts, Michael, eds., Globalising Food: Agrarian Questions and Global Restructuring (London, 1997)CrossRefGoogle Scholar; Mann, Susan, Agrarian Capitalism in Theory and Practice (Chapel Hill, 1990)Google Scholar; McMichael, Philip, ed., The Global Restructuring of Agro-Food Systems (Ithaca, 1994)Google Scholar; Burch, David and Lawrence, Geoffrey, eds., Supermarkets and Agri-food Supply Chains: Transformations in the Production and Consumption of Foods (London, 2007)Google Scholar; Friedmann, Harriet, “The Political Economy of Food: A Global Crisis,” New Left Review 197 (1993): 29–57Google Scholar; Freidberg, Susanne, French Beans and Food Scares: Culture and Commerce in an Anxious Age (New York, 2004)Google Scholar; Guthman, Julie, Agrarian Dreams: The Paradox of Organic Farming in California (Berkeley, 2004).Google Scholar

¹¹ Pollan, Michael, The Omnivore's Dilemma: A Natural History of Four Meals (New York, 2006)Google Scholar; Schlosser, Eric, Fast Food Nation: The Dark Side of the Ail-American Meal (Boston, 2001)Google Scholar; Vileisis, Ann, Kitchen Literacy: How We Lost Knowledge of Where Food Comes From and Why We Need to Get It Back (Washington, 2008)Google Scholar; Striffler, Steve, Chicken: The Dangerous Transformation of America's Favorite Food (New Haven, 2005).Google Scholar

¹² Thompson, E. P., “The Moral Economy of the English Crowd in the Eighteenth Century,” Past and Present 50 (Feb. 1971): 76–136CrossRefGoogle Scholar; Scott, James C., The Moral Economy of the Peasant: Rebellion and Subsistence in Southeast Asia (New Haven, 1976)Google Scholar; Frank, Dana, “Housewives, Socialists, and the Politics of Food: The 1917 New York Cost-of-Living Protests,” Feminist Studies 11 (Summer 1985): 255—85CrossRefGoogle Scholar; Deutsch, Tracey A., “Untangling Alliances: Social Tensions Surrounding Independent Grocery Stores and the Rise of Mass Retailing,” in Food Nations: Selling Taste in Consumer Societies,, ed. Belasco, Warren J. and Scranton, Philip (New York, 2002), 156–74.Google Scholar

¹³ Hierholzer, Vera, “Searching for the Best Standard: Different Strategies of Food Regulation during German Industrialization,” Food & History 5, no. 2 (2007): 295–318CrossRefGoogle Scholar; Rosen, Christine Meisner, “The Role of Pollution Regulation and Litigation in the Development of the U.S. Meatpacking Industry, 1865–1880,” Enterprise & Society 8 (June 2007): 297–347CrossRefGoogle Scholar; Pilcher, Jeffrey, The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890–1917 (Albuquerque, 2006)Google Scholar; Nestle, Marion, Food Politics: How the Food Industry Influences Nutrition and Health (Berkeley, 2002)Google Scholar; Nestle, Marion, Safe Food: Bacteria, Biotechnology, and Bioterrorism (Berkeley, 2003)Google Scholar; Bonanno, Alessandro et al., From Columbus to ConAgra: The Globalization of Agriculture and Food (Lawrence, Kans., 1994).Google Scholar

¹⁴ Recent general works on the business and technology of food production and consumption in non-U.S. contexts include: Freedman, Paul, Out of the East: Spices and the Medieval Imagination (New Haven, 2008)Google Scholar; Atkins, Peter J., Lummel, Peter, and Oddy, Derek J., eds., Food and the City in Europe since 1800 (Aldershot, U.K., 2007)Google Scholar; Uwe Spiekermann, Künstliche Kost: Die Genese der modernen Ernä hrung in der Wissens- und Konsumgesellschaft Deutschland 1880–2000 (Gottingen, forthcoming); Drouard, Alain and Williot, Jean-Pierre, Histoire des Innovations Alimentaires: XIXe et Xxe Siècles (Paris, 2007)Google Scholar; Vittorio, Antonio Di and López, Carlos Barciela, eds., Las industrias agroalimentarias en Italia y Espana durante los siglos 19 y 20 (Alicante, Spain, 2003)Google Scholar; Chiapparino, Francesco and Covino, Renato, Consumi e industria alimentare in Italia dall'Unità a oggi: lineamenti per una storia (Perugia, Italy, 2002).Google Scholar