Red Meat Republic

Overview

"By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--

Details

Publisher

Princeton University Press

Published

2020-10-06

Pages

368

Language

EN

Categories

Cooking / History, Cooking / Specific Ingredients / Meat, History / United States / General, History / World, History / Social History, Social Science / Agriculture & Food, Technology & Engineering / Agriculture / General

ISBN-13

9780691209180