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OverviewFull Product DetailsAuthor: Anna ZeidePublisher: University of California Press Imprint: University of California Press Volume: 68 Dimensions: Width: 15.20cm , Height: 1.80cm , Length: 22.90cm Weight: 0.363kg ISBN: 9780520322769ISBN 10: 0520322762 Pages: 280 Publication Date: 18 October 2019 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Available To Order ![]() We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsList of Illustrations ix Introduction 1 1. Condensed Milk: The Development of the Early Canning Industry 10 2. Growing a Better Pea: Canners, Farmers, and Agricultural Scientists in the 1910s and 1920s 41 3. Poisoned Olives: Consumer Fear and Expert Collaboration 74 4. Grade A Tomatoes: Labeling Debates and Consumers in the New Deal 103 5. Fighting for Safe Tuna: Postwar Challenges to Processed Food 135 6. BPA in Campbell’s Soup: New Threats to an Entrenched Food System 163 Conclusion 186 Acknowledgments 195 Notes 199 Selected Bibliography 251 Index 261ReviewsAuthor InformationAnna Zeide is Assistant Professor of History at Oklahoma State University, where her research, teaching, and community activism focus on food and food systems. Tab Content 6Author Website:Countries AvailableAll regions |