Resultados para "Meat" en América

By the late 19th century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation’s rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs.

Ever wondered how “factory farms” came to be, why chicken nuggets were invented, or where the idea of feeding hormones and antibiotics to livestock came from in the first place? The Price of Plenty offers answers that may surprise you, in a compulsively listenable and distinctly American tale of abundance, invention, and exceptionalism. Historian Maureen Ogle unfolds the good, the bad, and the ugly behind the nation’s meat-making infrastructure, from colonial cattle wars to the rise of Swift, Armour, and Tyson to today’s alt-cuisine.