Warren J. Belasco

Food Chains: From Farmyard to Shopping Cart

1. Making Food Chains: The Book -Roger Horowitz PART I. OVERVIEW 2. How Much Depends on Dinner? -Warren Belasco 3. Analyzing Commodity Chains: Linkages or Restraints? -Shane Hamilton PART II. ANIMALS 4. Lard to Lean: Making the Meat-Type Hog in Post-World War II America -J. L. Anderson 5. The Chicken, the Factory Farm and the Supermarket: The Emergence of the Modern Poultry Industry in Britain -Andrew C. Godley and Bridget Williams 6. Trading Quality, Producing Value: Crabmeat, HACCP, and Global Seafood Trade -Kelly Feltault PART III. PROCESSING 7. Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the Colonial Atlantic World -Richard R. Wilk 8. Whats Left at the Bottom of the Glass: The Quest for Purity and the Development of the American Natural Ice Industry -Jonathan Rees 9. Provisioning Mans Best Friend: The Early Years of the American Pet Food Industry, 1870-1942 -Katherine C. Grier 10. Empire of Ice Cream: How Life Became Sweeter in the Postwar Soviet Union -Jenny Leigh Smith 11. Eating Mexican in a Global Age: The Politics and Production of Ethnic Food -Jeffrey M. Pilcher PART IV. SALES 12. The Aristocracy of the Market Basket: Self-Service Food Shopping in the New South -Lisa C. Tolbert 13. Making Markets Marxist? The East European Grocery Store from Rationing to Rationality to Rationalizations -Patrick Hyder Patterson 14. Tools and Spaces: Food and Cooking in Working-Class Neighborhoods, 1880-1930 -Katherine Leonard Turner 15. Wheeling Ones Groceries Around the Store: The Invention of the Shopping Cart, 1936-1953 -Catherine Grandclement Notes List of Contributors

Eating in Class Gastronomy, Taste, Nutrition, and Teaching Food History

In May to July 2010, food historians from across the world gathered virtually (as a Google group) to share experiences of teaching food history. The forum that follows is an edited version of our discussion. The complete, unedited version of our conversation will remain available for public view at www.groups.google.ca/group/rhrradicalfoodways. We encourage Radical History Review readers, students and teachers alike, to continue these discussions online. Food history classes have become increasingly commonplace in history curriculums, yet they are still rare enough that they illicit comments and occasional laughter and derision. While exciting, innovative, and likely to fill a lecture hall, food history classes, as comparatively recent and unexpected offerings, carry a greater burden of pedagogical proof. As our forum suggested, in a range of academic settings, food historians, unlike other scholars, must demonstrate the academic merit of their classes — long before they walk into the classroom door. Despite (or maybe because of) obvious student demand, we cannot depend on presuppositions of significance.