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"Red Meat Republic: The Rise of the Cattle-Beef Complex, 1865-1906," examines the consolidation of the American meatpacking and ranching industries. Supplying urban consumers with inexpensive beef required a form of industrialized animal husbandry that had high costs, both human and environmental. In spite of these costs - the source of widespread criticism and public unease - this system has persisted in roughly the same shape for nearly a century. I argue this resilience depends on a set of widely accepted narratives that made centralized meatpacking appear natural and inevitable. Whether rooted in cultural discourses justifying Indian land expropriation or technological arguments rationalizing market concentration, particular narratives enabled the historical processes integral to the rise of big meatpacking. "Red Meat Republic" critiques these narratives and offers an alternate account of industrial animal husbandry's origins. / History

Thesis (Ph.D.)--Boston University / When the Shakers arrived in revolutionary America, colonists regarded them with suspicion and hostility. A century later, Americans viewed Shakers as models of agricultural excellence, morality, and healthy living. Although Shaker material culture has long been a subject of fascination for cultural historians, much of the scholarship has focused on Shaker furniture, crafts, and architecture. This dissertation examines the primacy of food in the establishment and growth of Shakerism. Drawing on relatively untapped Shaker sources, including newsletters and advertising collateral, as well as cookbooks, daily journals, and visitor accounts, it demonstrates how food provided the economic basis for their communities and established the Shaker reputation for excellence. Moreover, it underscores the importance of food in developing Americans' regard and respect for the Shakers, despite the sect's unusual lifestyle and unorthodox beliefs. [TRUNCATED]

Magister Artium - MA / Wembley Roadhouse and Super Fisheries have cemented themselves as food institutions on the Cape Flats. Family-owned take-aways establishments that appeared on the black periphery and catered for the black consumer were popularised amid the political and economic upheavals of forced removals in the 1970s. The shifting labour market, changing work schedules, and hardening political climate was reflected in the popularisation and consumption of breadbased take-aways on the Cape Flats. This research sets out to show how the production and consumption of the Wembley Whopper and the Super Fisheries Gatsby constituted cultural signifiers of agency that were historically embedded within a set of discursive practices and a business ethic that distinguished halal take-aways from franchised and state subsidised food. Ideas of tradition and health became categories through which racial discourse was operationalised by both cultural and scientific agents of the colonial and apartheid state. Nevertheless, the Whopper and the Gatsby represented fast food culinary adaptations that appealed to a mobile generation of activists that challenged social restrictions and ideas about race and diet.

The aim of this thesis is to examine the evolving relationship between food and tourism through the twentieth century. Devon, a county in the South West of England, and a popular tourist destination is used as the geographical focus of the case study. Previous studies have tended to focus on particular locations at a fixed point in time, not over the timescale of a century. The research presents a social and economic history of food in the context of tourism. It incorporates many food related interests reflecting the topical and evolving, embracing leisure, pleasure and social history, Burnett (2004). Food is presented from the perspectives of production and consumption, not only its commercial provision in the hospitality industry, but also that emanating from the domestic, home, and farmstead. The significance of food and tourism is emphasised by Hall and Sharples (2003), and Croce and Perri (2010) in the development of Food tourism (and Wine tourism), reflecting increasingly specialised and niche interests. However, this thesis aims to show how food and tourism encompasses, food, culture, and history, and plays an important role in the economic development of the county. The thesis presents multiple data sources, primary and secondary, questionnaires and in-depth interviews. It utilises these in conjunction with numerous historical records and archival materials to investigate evolving trends and patterns in the food and tourism evolution. A case study demonstrates ways in which food is an experience, attraction, and motivation to visit a destination, and shows how tourism’s relationship with food has evolved throughout the twentieth century.

Esta dissertação utiliza um livro de receitas de grande difusão Dona Benta: Comer Bem (1940-2003) como fonte para estudos em história da alimentação. Sem a pretensão de esgotar ou esmiuçar o assunto, alguns temas são suscitados. Os ingredientes utilizados, alterados com o passar do tempo e que podem denotar transformações no gosto e nos padrões dietéticos. As formas de preparo e utensílios envolvidos nesse processo, que constituem o saber fazer culinário, muitas vezes transmitido oral ou empiricamente, e que é compilado e codificado em livros de receitas. As transformações tecnológicas introduziram na cozinha, um aparato material que transformou a língua das receitas em seus modos e tempos. Por fim, as concepções médicas vigentes e a construção do gosto ajudam a determinar as escolhas. Os padrões médicos que recomendavam dietas diárias de 3.500 calorias somadas à diversificação alimentar e o refinamento do gosto da dona-de-casa, a grande responsável pelo sucesso dos preparados, podem ser notados no livro de receitas estudado. Analisá-lo como fonte de pesquisa, acreditando-se que é possível, por meio de sua estrutura, função e conteúdo, identificar hábitos e práticas que nos auxiliem a compreender a cozinha brasileira desde os anos de 1940 até a atualidade é o objetivo desta dissertação de mestrado. / This dissertation uses a cookbook of a large dissemination - Dona Benta: Eating Well - (1940-2003) - as a source for studies in the history of food. Without the pretense of ran out of ideas or make a strict inquiry into the matter, some issues are studied. The ingredients used, modified over time and that may denote changes in taste and dietary patterns. The preparation forms and equipment involved in this process, and the know how, often transmitted orally or empirically, is compiled and codified in recipes books. The technological changes introduced in the kitchen, and the material goods transformed the language of their ways and times. Finally, the current medical concepts and construction of taste help to determine the choices. The diet recommendation of 3.500 calories daily added to food diversification and refinement of the taste of the owner-to-house, responsible for the great success of the preparations, may be noted in the book of recipes studied. Consider it as a source of research, believing that it is possible, by its structure, function and content, identify patterns and practices that help us to understand the Brazilian cuisine since the years of 1940 to the present is the goal of this Masters dissertation.

Esta dissertação utiliza um livro de receitas de grande difusão Dona Benta: Comer Bem (1940-2003) como fonte para estudos em história da alimentação. Sem a pretensão de esgotar ou esmiuçar o assunto, alguns temas são suscitados. Os ingredientes utilizados, alterados com o passar do tempo e que podem denotar transformações no gosto e nos padrões dietéticos. As formas de preparo e utensílios envolvidos nesse processo, que constituem o saber fazer culinário, muitas vezes transmitido oral ou empiricamente, e que é compilado e codificado em livros de receitas. As transformações tecnológicas introduziram na cozinha, um aparato material que transformou a língua das receitas em seus modos e tempos. Por fim, as concepções médicas vigentes e a construção do gosto ajudam a determinar as escolhas. Os padrões médicos que recomendavam dietas diárias de 3.500 calorias somadas à diversificação alimentar e o refinamento do gosto da dona-de-casa, a grande responsável pelo sucesso dos preparados, podem ser notados no livro de receitas estudado. Analisá-lo como fonte de pesquisa, acreditando-se que é possível, por meio de sua estrutura, função e conteúdo, identificar hábitos e práticas que nos auxiliem a compreender a cozinha brasileira desde os anos de 1940 até a atualidade é o objetivo desta dissertação de mestrado. / This dissertation uses a cookbook of a large dissemination - Dona Benta: Eating Well - (1940-2003) - as a source for studies in the history of food. Without the pretense of ran out of ideas or make a strict inquiry into the matter, some issues are studied. The ingredients used, modified over time and that may denote changes in taste and dietary patterns. The preparation forms and equipment involved in this process, and the know how, often transmitted orally or empirically, is compiled and codified in recipes books. The technological changes introduced in the kitchen, and the material goods transformed the language of their ways and times. Finally, the current medical concepts and construction of taste help to determine the choices. The diet recommendation of 3.500 calories daily added to food diversification and refinement of the taste of the owner-to-house, responsible for the great success of the preparations, may be noted in the book of recipes studied. Consider it as a source of research, believing that it is possible, by its structure, function and content, identify patterns and practices that help us to understand the Brazilian cuisine since the years of 1940 to the present is the goal of this Masters dissertation.

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An analysis of mid-eighteenth century trading centers reveals a distinct pattern different from that of earlier seventeenth century trading communities. Consumable items comprised the majority of internal and external commerce for many of these trading port cities. Albany, New York, a hinterland trading center, mirrored these changes and can act as a case study for many of the global transitions of the eighteenth century. Taken within the broader framework and understanding of the consumer revolution, it becomes clear that Albanian culture and society became crystallized around its food items and their trade, much as the coastal communities commonly studied. Due to the emphasis placed on it by Albanians, food and its trade became the culturally, socially, and economically homogenizing factor that began shaping the modern city as it transitioned from its seventeenth century roots. By the middle of the eighteenth century, Albanians had become active consumers and experienced traders in a global marketplace and had experienced marked cultural hybridization as seen via its food trade and consumption. / Master of Arts

This study examines Haudenosaunee foodways in the Great Lakes Region between the early seventeenth century and the mid to late eighteenth century. The study is divided into two parts. First, the Creation Story is explored as it transmits the origin of the Three Sisters, a cropping system of inter-planted corn, beans and squash. The teachings of the Three Sisters highlights the importance of polyculture and sustainability. Conversely, a Westerners’ scientific account of how the Three Sisters came to be farmed together is studied. The independent pathways of the corn, beans and squash is examined as they arrived in New York State from the Mexico highlands. Recent findings show the Three Sisters were adopted independently in eastern North America beginning around A.D. 1300. They were grown together in some locations on a regular basis. The adoption of the polycultural complex of the Three Sisters was gradual and took place approximately 700 years ago as each of the crops adjusted to the climate and new surroundings. Secondly, the relationship between food, specifically the Three Sisters and acculturative change are examined pre-and-post contact. Acculturative change occurs when two independent cultures comes into contact with one another. The degree of influence is not equal as one culture can be absorbed, shaped or influenced more strongly by the other culture. The Haudenosaunee culture underwent acculturative change because the fur trade economy affected their foodways due to the influx of European goods such as the brass kettle and encroachment on their land and hunting grounds. The Haudenosaunee retained the core of their cultural beliefs and cultural practices because they made decisions, specifically their selection of goods and agricultural practices, as an extension of their cultural beliefs. Acculturative change resulted in a more monocropped and creolized agricultural system, usage of draft animals, fruit orchards and the plow. This study lies at the intersection of ethnohistory and food history. This study will serve as a tool to analyze and understand Haudenosaunee historical experiences from a First Nations cultural perspective. / Graduate / 2017-08-21