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 q...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge, Massachusetts :
Belknap Press of Harvard University Press,
2009.
|
| Schriftenreihe: | ACLS Fellows' Publications.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | 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. |
| Beschreibung: | 1 online resource (408 pages) |
| Bibliographie: | Includes bibliographical references (pages 347-384) and index. |
| ISBN: | 9780674053854 0674053850 0674032918 9780674032910 |
Internformat
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| 100 | 1 | |a Freidberg, Susanne, |d 1966- |1 https://id.oclc.org/worldcat/entity/E39PCjCKxRvPdXXgt8hpqXbgTd |0 http://id.loc.gov/authorities/names/no97068939 | |
| 245 | 1 | 0 | |a Fresh : |b a perishable history / |c Susanne Freidberg. |
| 264 | 1 | |a Cambridge, Massachusetts : |b Belknap Press of Harvard University Press, |c 2009. | |
| 300 | |a 1 online resource (408 pages) | ||
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| 504 | |a Includes bibliographical references (pages 347-384) and index. | ||
| 505 | 0 | |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. | |
| 520 | |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. | ||
| 588 | 0 | |a Description based on online resource; title from digital title page (viewed on March 3, 2021). | |
| 650 | 0 | |a Food |x Quality. |0 http://id.loc.gov/authorities/subjects/sh88006843 | |
| 650 | 0 | |a Food handling. |0 http://id.loc.gov/authorities/subjects/sh85050276 | |
| 650 | 0 | |a Food |x Labeling. |0 http://id.loc.gov/authorities/subjects/sh85050201 | |
| 650 | 0 | |a Perishable goods. |0 http://id.loc.gov/authorities/subjects/sh94005711 | |
| 650 | 6 | |a Aliments |x Qualité. | |
| 650 | 6 | |a Aliments |x Étiquetage. | |
| 650 | 6 | |a Produits périssables. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a SCIENCE / History |2 bisacsh | |
| 650 | 7 | |a Food handling |2 fast | |
| 650 | 7 | |a Food |x Labeling |2 fast | |
| 650 | 7 | |a Food |x Quality |2 fast | |
| 650 | 7 | |a Perishable goods |2 fast | |
| 650 | 7 | |a Lebensmittelqualität |2 gnd |0 http://d-nb.info/gnd/4343361-3 | |
| 650 | 7 | |a Frischware |2 gnd |0 http://d-nb.info/gnd/4138379-5 | |
| 650 | 7 | |a Haltbarkeit |2 gnd |0 http://d-nb.info/gnd/4220913-4 | |
| 650 | 7 | |a Livsmedel |x historia |z Förenta staterna. |2 sao | |
| 650 | 7 | |a Konservering |x historia |z Förenta staterna. |2 sao | |
| 758 | |i has work: |a Fresh (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFMkRhyv8tQJcGbxcbMmq3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Freidberg, Susanne, 1966- |t Fresh. |d Cambridge, Mass. : Belknap Press of Harvard University Press, 2009 |z 9780674032910 |w (DLC) 2008052221 |w (OCoLC)261174065 |
| 830 | 0 | |a ACLS Fellows' Publications. | |
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| 938 | |a YBP Library Services |b YANK |n 3373429 | ||
| 938 | |a Internet Archive |b INAR |n freshperishableh0000frei | ||
| 994 | |a 92 |b GEBAY | ||
| 912 | |a ZDB-4-EBA | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn648757496 |
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| _version_ | 1816881730222555136 |
| adam_text | |
| any_adam_object | |
| author | Freidberg, Susanne, 1966- |
| author_GND | http://id.loc.gov/authorities/names/no97068939 |
| author_facet | Freidberg, Susanne, 1966- |
| author_role | |
| author_sort | Freidberg, Susanne, 1966- |
| author_variant | s f sf |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TP372 |
| callnumber-raw | TP372.5 .F74 2009eb |
| callnumber-search | TP372.5 .F74 2009eb |
| callnumber-sort | TP 3372.5 F74 42009EB |
| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-4-EBA |
| contents | 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. |
| ctrlnum | (OCoLC)648757496 |
| 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 |
| format | Electronic eBook |
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| id | ZDB-4-EBA-ocn648757496 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:17:21Z |
| institution | BVB |
| isbn | 9780674053854 0674053850 0674032918 9780674032910 |
| language | English |
| oclc_num | 648757496 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (408 pages) |
| psigel | ZDB-4-EBA |
| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Belknap Press of Harvard University Press, |
| record_format | marc |
| series | ACLS Fellows' Publications. |
| spelling | Freidberg, Susanne, 1966- https://id.oclc.org/worldcat/entity/E39PCjCKxRvPdXXgt8hpqXbgTd http://id.loc.gov/authorities/names/no97068939 Fresh : a perishable history / Susanne Freidberg. Cambridge, Massachusetts : Belknap Press of Harvard University Press, 2009. 1 online resource (408 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier data file rda Includes bibliographical references (pages 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. Description based on online resource; title from digital title page (viewed on March 3, 2021). Food Quality. http://id.loc.gov/authorities/subjects/sh88006843 Food handling. http://id.loc.gov/authorities/subjects/sh85050276 Food Labeling. http://id.loc.gov/authorities/subjects/sh85050201 Perishable goods. http://id.loc.gov/authorities/subjects/sh94005711 Aliments Qualité. Aliments Étiquetage. Produits périssables. TECHNOLOGY & ENGINEERING Food Science. bisacsh SCIENCE / History bisacsh Food handling fast Food Labeling fast Food Quality fast Perishable goods fast Lebensmittelqualität gnd http://d-nb.info/gnd/4343361-3 Frischware gnd http://d-nb.info/gnd/4138379-5 Haltbarkeit gnd http://d-nb.info/gnd/4220913-4 Livsmedel historia Förenta staterna. sao Konservering historia Förenta staterna. sao has work: Fresh (Text) https://id.oclc.org/worldcat/entity/E39PCFMkRhyv8tQJcGbxcbMmq3 https://id.oclc.org/worldcat/ontology/hasWork Print version: Freidberg, Susanne, 1966- Fresh. Cambridge, Mass. : Belknap Press of Harvard University Press, 2009 9780674032910 (DLC) 2008052221 (OCoLC)261174065 ACLS Fellows' Publications. FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=327562 Volltext |
| spellingShingle | Freidberg, Susanne, 1966- Fresh : a perishable history / ACLS Fellows' Publications. 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. Food Quality. http://id.loc.gov/authorities/subjects/sh88006843 Food handling. http://id.loc.gov/authorities/subjects/sh85050276 Food Labeling. http://id.loc.gov/authorities/subjects/sh85050201 Perishable goods. http://id.loc.gov/authorities/subjects/sh94005711 Aliments Qualité. Aliments Étiquetage. Produits périssables. TECHNOLOGY & ENGINEERING Food Science. bisacsh SCIENCE / History bisacsh Food handling fast Food Labeling fast Food Quality fast Perishable goods fast Lebensmittelqualität gnd http://d-nb.info/gnd/4343361-3 Frischware gnd http://d-nb.info/gnd/4138379-5 Haltbarkeit gnd http://d-nb.info/gnd/4220913-4 Livsmedel historia Förenta staterna. sao Konservering historia Förenta staterna. sao |
| subject_GND | http://id.loc.gov/authorities/subjects/sh88006843 http://id.loc.gov/authorities/subjects/sh85050276 http://id.loc.gov/authorities/subjects/sh85050201 http://id.loc.gov/authorities/subjects/sh94005711 http://d-nb.info/gnd/4343361-3 http://d-nb.info/gnd/4138379-5 http://d-nb.info/gnd/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 | Food Quality. http://id.loc.gov/authorities/subjects/sh88006843 Food handling. http://id.loc.gov/authorities/subjects/sh85050276 Food Labeling. http://id.loc.gov/authorities/subjects/sh85050201 Perishable goods. http://id.loc.gov/authorities/subjects/sh94005711 Aliments Qualité. Aliments Étiquetage. Produits périssables. TECHNOLOGY & ENGINEERING Food Science. bisacsh SCIENCE / History bisacsh Food handling fast Food Labeling fast Food Quality fast Perishable goods fast Lebensmittelqualität gnd http://d-nb.info/gnd/4343361-3 Frischware gnd http://d-nb.info/gnd/4138379-5 Haltbarkeit gnd http://d-nb.info/gnd/4220913-4 Livsmedel historia Förenta staterna. sao Konservering historia Förenta staterna. sao |
| topic_facet | Food Quality. Food handling. Food Labeling. Perishable goods. Aliments Qualité. Aliments Étiquetage. Produits périssables. TECHNOLOGY & ENGINEERING Food Science. SCIENCE / History Food handling Food Labeling Food Quality Perishable goods Lebensmittelqualität Frischware Haltbarkeit Livsmedel historia Förenta staterna. Konservering historia Förenta staterna. |
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| work_keys_str_mv | AT freidbergsusanne freshaperishablehistory |