A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Before the spread of canning, most Americans had just begun the shift away from eating foods that they grew themselves or purchased from neighbors. Consumers had to adapt not only to buying meats, grains, and vegetables produced by unknown hands, but also to foods packed in corrodible metal that seemed to defy the laws of nature by resisting decay.  Since… (more)

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Book Details  

Publisher: University of California Press (March 06, 2018)

Collection: California Studies in Food and Culture

Page count: 264 pages

Language: English

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