دانلود کتاب Food Chains: From Farmyard to Shopping Cart

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