Chapters in this book

1. Frontmatter i
2. Contents v
3. Chapter 1: Making Food Chains: The Book 1
4. Part I. Overview
5. Chapter 2: How Much Depends on Dinner? 9
6. Chapter 3: Analyzing Commodity Chains: Linkages or Restraints? 16
7. Part II. Animals
8. Chapter 4: Lard to Lean: Making the Meat-Type Hog in Post–World War II America 29
9. Chapter 5: The Chicken, the Factory Farm, and the Supermarket: The Emergence of the Modern Poultry Industry in Britain 47
10. Chapter 6: Trading Quality, Producing Value: Crabmeat, HACCP, and Global Seafood Trade 62
11. Part III. Processing
12. Chapter 7: Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the Colonial Atlantic World 87
13. Chapter 8: What’s Left at the Bottom of the Glass: The Quest for Purity and the Development of the American Natural Ice Industry 108
14. Chapter 9: Provisioning Man’s Best Friend: The Early Years of the American Pet Food Industry, 1870–1942 126
15. Chapter 10: Empire of Ice Cream: How Life Became Sweeter in the Postwar Soviet Union 142
16. Chapter 11: Eating Mexican in a Global Age: The Politics and Production of Ethnic Food 158
17. Part IV. Sales
18. Chapter 12: The Aristocracy of the Market Basket: Self-Service Food Shopping in the New South 179
19. Chapter 13: Making Markets Marxist? The East European Grocery Store from Rationing to Rationality to Rationalizations 196
20. Chapter 14: Tools and Spaces: Food and Cooking in Working-Class Neighborhoods, 1880–1930 217
21. Chapter 15: Wheeling One’s Groceries around the Store: The Invention of the Shopping Cart, 1936–1953 233
22. Notes 253
23. Contributors 295