Fresh: a perishable history
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge, Mass.
Belknap Press of Harvard University Press
2009
|
| Schriftenreihe: | ACLS Fellows' Publications
|
| Schlagworte: | |
| Beschreibung: | Print version record |
| Beschreibung: | 1 online resource (408 pages) illustrations |
| ISBN: | 9780674053854 0674053850 0674032918 9780674032910 |
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| 245 | 1 | 0 | |a Fresh |b a perishable history |c Susanne Freidberg |
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| 505 | 8 | |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 | |
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| 650 | 7 | |a History |2 bisac | |
| 650 | 7 | |a SCIENCE. |2 bisac | |
| 650 | 7 | |a Chemical Engineering |2 hilcc | |
| 650 | 7 | |a Chemical & Materials Engineering |2 hilcc | |
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Datensatz im Suchindex
| _version_ | 1804179163210317824 |
|---|---|
| any_adam_object | |
| author | Freidberg, Susanne 1966- |
| author_facet | Freidberg, Susanne 1966- |
| author_role | aut |
| author_sort | Freidberg, Susanne 1966- |
| author_variant | s f sf |
| building | Verbundindex |
| bvnumber | BV045343954 |
| classification_rvk | ZE 50000 |
| collection | ZDB-4-ENC |
| contents | 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 |
| ctrlnum | (ZDB-4-ENC)ocn648757496 (OCoLC)648757496 (DE-599)BVBBV045343954 |
| 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 Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| era | Geschichte gnd |
| era_facet | Geschichte |
| format | Electronic eBook |
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| id | DE-604.BV045343954 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T08:15:30Z |
| institution | BVB |
| isbn | 9780674053854 0674053850 0674032918 9780674032910 |
| language | English |
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| spelling | Freidberg, Susanne 1966- Verfasser aut Fresh a perishable history Susanne Freidberg Cambridge, Mass. Belknap Press of Harvard University Press 2009 1 online resource (408 pages) illustrations txt rdacontent c rdamedia cr rdacarrier ACLS Fellows' Publications Print version record 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 handling fast Food / Labeling fast Food / Quality fast Perishable goods fast Lebensmittelqualitat gnd Frischware gnd Haltbarkeit gnd Livsmedel / historia / Forenta staterna sao Konservering / historia / Forenta staterna sao Engineering & Applied Sciences hilcc History bisac SCIENCE. bisac Chemical Engineering hilcc Chemical & Materials Engineering hilcc 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 Erscheint auch als Druck-Ausgabe Freidberg, Susanne, 1966- Fresh Cambridge, Mass. : Belknap Press of Harvard University Press, 2009 9780674032910 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Freidberg, Susanne 1966- Fresh a perishable history 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Food handling fast Food / Labeling fast Food / Quality fast Perishable goods fast Lebensmittelqualitat gnd Frischware gnd Haltbarkeit gnd Livsmedel / historia / Forenta staterna sao Konservering / historia / Forenta staterna sao Engineering & Applied Sciences hilcc History bisac SCIENCE. bisac Chemical Engineering hilcc Chemical & Materials Engineering hilcc 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 handling fast Food / Labeling fast Food / Quality fast Perishable goods fast Lebensmittelqualitat gnd Frischware gnd Haltbarkeit gnd Livsmedel / historia / Forenta staterna sao Konservering / historia / Forenta staterna sao Engineering & Applied Sciences hilcc History bisac SCIENCE. bisac Chemical Engineering hilcc Chemical & Materials Engineering hilcc 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 handling Food / Labeling Food / Quality Perishable goods Lebensmittelqualitat Frischware Haltbarkeit Livsmedel / historia / Forenta staterna Konservering / historia / Forenta staterna Engineering & Applied Sciences History SCIENCE. Chemical Engineering Chemical & Materials Engineering Food Quality Food handling Food Labeling Perishable goods Lebensmittelqualität |
| work_keys_str_mv | AT freidbergsusanne freshaperishablehistory |