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Introduction

Published online by Cambridge University Press:  14 April 2011

Shane Hamilton
Affiliation:
University of Georgia

Abstract

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Type
Surveys and Debates
Copyright
Copyright © Harvard Business School 2009

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References

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

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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

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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): 693727CrossRefGoogle 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

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10 Page, Brian and Walker, Richard, “From Settlement to Fordism: The Agro-Industrial Revolution in the American Midwest,” Economic Geography 67 (1991): 281315CrossRefGoogle 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): 2957Google 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

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13 Hierholzer, Vera, “Searching for the Best Standard: Different Strategies of Food Regulation during German Industrialization,” Food & History 5, no. 2 (2007): 295318CrossRefGoogle 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): 297347CrossRefGoogle 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