Discourses on the links between eating, health, and social standing in America have deep roots. As mechanisms of food production, distribution and storage were developed in the nineteenth century, Americans began receiving information about what to and not-to eat, from public and religious figures, scientists, government officials, and food companies. In an increasingly industrializing and urbanizing society, such information translated into consumer decisions that had both economic and cultural antecedents and consequences. Even before the growth in the market for organic, health, and gourmet foods in the late twentieth and early twenty-first century, food choices were associated with lifestyle.

【書誌情報】

ページ数：7ページ

サイズ：A4

商品番号：HBSP-815054

発行日：2014/9/3

登録日：2016/3/24