Fresh a perishable history
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge, Mass.
Belknap Press of Harvard University Press
2009
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| Online-Zugang: | DE-1046 DE-1047 Volltext |
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| 245 | 1 | 0 | |a Fresh |b a perishable history |c Susanne Freidberg |
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| 500 | |a Includes bibliographical references (p. [347]-384) and index | ||
| 500 | |a Introduction -- 1: Refrigeration: cold revolution -- 2: Beef: mobile meat -- 3: Eggs: shell games -- 4: Fruit: ephemeral beauty -- 5: Vegetables: hidden labor -- 6: Milk: border politics -- 7: Fish: wild life -- Epilogue -- Notes -- Bibliography -- Acknowledgments -- Index | ||
| 500 | |a From the Publisher: That rosy tomato perched on your plate in December is at the end of a great journey-not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, it tells the curious story of the quality stored inside: freshness. We want fresh foods to keep us healthy, and to connect us to nature and community. We also want them convenient, pretty, and cheap. Fresh traces our paradoxical hunger to its roots in the rise of mass consumption, when freshness seemed both proof of and an antidote to progress. Susanne Freidberg begins with refrigeration, a trend as controversial at the turn of the twentieth century as genetically modified crops are today. Consumers blamed cold storage for high prices and rotten eggs but, ultimately, aggressive marketing, advances in technology, and new ideas about health and hygiene overcame this distrust. Freidberg then takes six common foods from the refrigerator to discover what each has to say about our notions of freshness. Fruit, for instance, shows why beauty trumped taste at a surprisingly early date. In the case of fish, we see how the value of a living, quivering catch has ironically hastened the death of species. And of all supermarket staples, why has milk remained the most stubbornly local? Local livelihoods; global trade; the politics of taste, community, and environmental change: all enter into this lively, surprising, yet sobering tale about the nature and cost of our hunger for freshness | ||
| 648 | 7 | |a Geschichte |2 gnd |9 rswk-swf | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 4 | |a Food |x Quality | |
| 650 | 4 | |a Food handling | |
| 650 | 4 | |a Food |x Labeling | |
| 650 | 4 | |a Perishable goods | |
| 650 | 0 | 7 | |a Frischware |0 (DE-588)4138379-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelqualität |0 (DE-588)4343361-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Haltbarkeit |0 (DE-588)4220913-4 |2 gnd |9 rswk-swf |
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Datensatz im Suchindex
| _version_ | 1819295517876682752 |
|---|---|
| any_adam_object | |
| author | Freidberg, Susanne |
| author_facet | Freidberg, Susanne |
| author_role | aut |
| author_sort | Freidberg, Susanne |
| author_variant | s f sf |
| building | Verbundindex |
| bvnumber | BV043153862 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)648757496 (DE-599)BVBBV043153862 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| era | Geschichte gnd |
| era_facet | Geschichte |
| format | Electronic eBook |
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| id | DE-604.BV043153862 |
| illustrated | Not Illustrated |
| indexdate | 2024-12-24T04:43:29Z |
| institution | BVB |
| isbn | 0674032918 0674053850 9780674032910 9780674053854 |
| language | English |
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| publishDate | 2009 |
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| publisher | Belknap Press of Harvard University Press |
| record_format | marc |
| spelling | Freidberg, Susanne Verfasser aut Fresh a perishable history Susanne Freidberg Cambridge, Mass. Belknap Press of Harvard University Press 2009 1 Online-Ressource (408 p.) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references (p. [347]-384) and index Introduction -- 1: Refrigeration: cold revolution -- 2: Beef: mobile meat -- 3: Eggs: shell games -- 4: Fruit: ephemeral beauty -- 5: Vegetables: hidden labor -- 6: Milk: border politics -- 7: Fish: wild life -- Epilogue -- Notes -- Bibliography -- Acknowledgments -- Index From the Publisher: That rosy tomato perched on your plate in December is at the end of a great journey-not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, it tells the curious story of the quality stored inside: freshness. We want fresh foods to keep us healthy, and to connect us to nature and community. We also want them convenient, pretty, and cheap. Fresh traces our paradoxical hunger to its roots in the rise of mass consumption, when freshness seemed both proof of and an antidote to progress. Susanne Freidberg begins with refrigeration, a trend as controversial at the turn of the twentieth century as genetically modified crops are today. Consumers blamed cold storage for high prices and rotten eggs but, ultimately, aggressive marketing, advances in technology, and new ideas about health and hygiene overcame this distrust. Freidberg then takes six common foods from the refrigerator to discover what each has to say about our notions of freshness. Fruit, for instance, shows why beauty trumped taste at a surprisingly early date. In the case of fish, we see how the value of a living, quivering catch has ironically hastened the death of species. And of all supermarket staples, why has milk remained the most stubbornly local? Local livelihoods; global trade; the politics of taste, community, and environmental change: all enter into this lively, surprising, yet sobering tale about the nature and cost of our hunger for freshness Geschichte gnd rswk-swf TECHNOLOGY & ENGINEERING / Food Science bisacsh Food Quality Food handling Food Labeling Perishable goods Frischware (DE-588)4138379-5 gnd rswk-swf Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf Haltbarkeit (DE-588)4220913-4 gnd rswk-swf Lebensmittelqualität (DE-588)4343361-3 s Frischware (DE-588)4138379-5 s Haltbarkeit (DE-588)4220913-4 s Geschichte z 1\p DE-604 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=327562 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Freidberg, Susanne Fresh a perishable history TECHNOLOGY & ENGINEERING / Food Science bisacsh Food Quality Food handling Food Labeling Perishable goods Frischware (DE-588)4138379-5 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Haltbarkeit (DE-588)4220913-4 gnd |
| subject_GND | (DE-588)4138379-5 (DE-588)4343361-3 (DE-588)4220913-4 |
| title | Fresh a perishable history |
| title_auth | Fresh a perishable history |
| title_exact_search | Fresh a perishable history |
| title_full | Fresh a perishable history Susanne Freidberg |
| title_fullStr | Fresh a perishable history Susanne Freidberg |
| title_full_unstemmed | Fresh a perishable history Susanne Freidberg |
| title_short | Fresh |
| title_sort | fresh a perishable history |
| title_sub | a perishable history |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food Quality Food handling Food Labeling Perishable goods Frischware (DE-588)4138379-5 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Haltbarkeit (DE-588)4220913-4 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food Quality Food handling Food Labeling Perishable goods Frischware Lebensmittelqualität Haltbarkeit |
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