This collection of fascinating historical case studies reveals the remarkable inner workings of the modern food provisioning system and the complex web of institutions that move food from the farm to the dinner table.

1. Making Food Chains: The Book
—Roger Horowitz
PART I. OVERVIEW
2. How Much Depends on Dinner?
—Warren Belasco
3. Analyzing Commodity Chains: Linkages or Restraints?
—Shane Hamilton
PART II. ANIMALS
4. Lard to Lean: Making the Meat-Type Hog in Post-World War II America
—J. L. Anderson
5. The Chicken, the Factory Farm and the Supermarket: The Emergence of the Modern Poultry Industry in Britain
—Andrew C. Godley and Bridget Williams
6. Trading Quality, Producing Value: Crabmeat, HACCP, and Global Seafood Trade
—Kelly Feltault
PART III. PROCESSING
7. Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the Colonial Atlantic World
—Richard R. Wilk
8. What's Left at the Bottom of the Glass: The Quest for Purity and the Development of the American Natural Ice Industry
—Jonathan Rees
9. Provisioning Man's Best Friend: The Early Years of the American Pet Food Industry, 1870-1942
—Katherine C. Grier
10. Empire of Ice Cream: How Life Became Sweeter in the Postwar Soviet Union
—Jenny Leigh Smith
11. Eating Mexican in a Global Age: The Politics and Production of Ethnic Food
—Jeffrey M. Pilcher
PART IV. SALES
12. The Aristocracy of the Market Basket: Self-Service Food Shopping in the New South
—Lisa C. Tolbert
13. Making Markets Marxist? The East European Grocery Store from Rationing to Rationality to Rationalizations
—Patrick Hyder Patterson
14. Tools and Spaces: Food and Cooking in Working-Class Neighborhoods, 1880-1930
—Katherine Leonard Turner
15. Wheeling One's Groceries Around the Store: The Invention of the Shopping Cart, 1936-1953
—Catherine Grandclément
Notes
List of Contributors

Edited by Warren Belasco and Roger Horowitz