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Introduction

Published online by Cambridge University Press:  14 April 2011

Shane Hamilton
Shane Hamilton
Affiliation:
University of Georgia
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Abstract

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Type
Surveys and Debates
Information
Business History Review , Volume 83 , Issue 2: A Special Issue on Food and Innovation , Summer 2009 , pp. 233 - 238
Copyright
Copyright © Harvard Business School 2009

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References

1 Studies examining the intersection of culture and the business of producing and consuming food include: Belasco, Warren and Scranton, Philip, eds., Food Nations: Selling Taste in Consumer Societies (New York, 2002)Google Scholar; Flandrin, Jean Louis, Montanari, Massimo, and Sonnenfeld, Albert, eds., Food: A Culinary History from Antiquity to the Present, trans. Botsford, Clarissa (New York, 1999)Google Scholar; Mintz, Sidney, Sweetness and Power: The Place of Sugar in Modern History (New York, 1985)Google Scholar; Burnett, John, Plenty and Want: A Social History of Food in England from 1815 to the Present Day, 3d ed. (London, 1989)Google Scholar; Pilcher, Jeffrey, Que Vivan Los Tamales! Food and the Making of Mexican Identity (Albuquerque, 1998)Google Scholar; Levenstein, Harvey, Revolution at the Table: The Transformation of the American Diet (New York, 1988)Google Scholar; Diner, Hasia R., Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration (Cambridge, Mass., 2001)Google Scholar; Gabaccia, Donna R., We Are What We Eat: Ethnic Food and the Making of Americans (Cambridge, Mass., 1998)Google Scholar; Parkin, Katherine J., Food Is Love: Food Advertising and Gender Roles in Modern America (Philadelphia, 2006)CrossRefGoogle Scholar; Belasco, Warren J., Appetite for Change: How the Counterculture Took on the Food Industry, 2nd ed. (Ithaca, 2007).Google Scholar

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10 Page, Brian and Walker, Richard, “From Settlement to Fordism: The Agro-Industrial Revolution in the American Midwest,” Economic Geography 67 (1991): 281–315CrossRefGoogle Scholar; Walker, Richard, The Conquest of Bread: One Hundred Fifty Years of Agribusiness in California (New York, 2004)Google Scholar; Goodman, David and Watts, Michael, eds., Globalising Food: Agrarian Questions and Global Restructuring (London, 1997)CrossRefGoogle Scholar; Mann, Susan, Agrarian Capitalism in Theory and Practice (Chapel Hill, 1990)Google Scholar; McMichael, Philip, ed., The Global Restructuring of Agro-Food Systems (Ithaca, 1994)Google Scholar; Burch, David and Lawrence, Geoffrey, eds., Supermarkets and Agri-food Supply Chains: Transformations in the Production and Consumption of Foods (London, 2007)Google Scholar; Friedmann, Harriet, “The Political Economy of Food: A Global Crisis,” New Left Review 197 (1993): 29–57Google Scholar; Freidberg, Susanne, French Beans and Food Scares: Culture and Commerce in an Anxious Age (New York, 2004)Google Scholar; Guthman, Julie, Agrarian Dreams: The Paradox of Organic Farming in California (Berkeley, 2004).Google Scholar

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13 Hierholzer, Vera, “Searching for the Best Standard: Different Strategies of Food Regulation during German Industrialization,” Food & History 5, no. 2 (2007): 295–318CrossRefGoogle Scholar; Rosen, Christine Meisner, “The Role of Pollution Regulation and Litigation in the Development of the U.S. Meatpacking Industry, 1865–1880,” Enterprise & Society 8 (June 2007): 297–347CrossRefGoogle Scholar; Pilcher, Jeffrey, The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890–1917 (Albuquerque, 2006)Google Scholar; Nestle, Marion, Food Politics: How the Food Industry Influences Nutrition and Health (Berkeley, 2002)Google Scholar; Nestle, Marion, Safe Food: Bacteria, Biotechnology, and Bioterrorism (Berkeley, 2003)Google Scholar; Bonanno, Alessandro et al., From Columbus to ConAgra: The Globalization of Agriculture and Food (Lawrence, Kans., 1994).Google Scholar

14 Recent general works on the business and technology of food production and consumption in non-U.S. contexts include: Freedman, Paul, Out of the East: Spices and the Medieval Imagination (New Haven, 2008)Google Scholar; Atkins, Peter J., Lummel, Peter, and Oddy, Derek J., eds., Food and the City in Europe since 1800 (Aldershot, U.K., 2007)Google Scholar; Uwe Spiekermann, Künstliche Kost: Die Genese der modernen Ernä hrung in der Wissens- und Konsumgesellschaft Deutschland 1880–2000 (Gottingen, forthcoming); Drouard, Alain and Williot, Jean-Pierre, Histoire des Innovations Alimentaires: XIXe et Xxe Siècles (Paris, 2007)Google Scholar; Vittorio, Antonio Di and López, Carlos Barciela, eds., Las industrias agroalimentarias en Italia y Espana durante los siglos 19 y 20 (Alicante, Spain, 2003)Google Scholar; Chiapparino, Francesco and Covino, Renato, Consumi e industria alimentare in Italia dall'Unità a oggi: lineamenti per una storia (Perugia, Italy, 2002).Google Scholar