Fresh : a perishable history

Resource Information

The work Fresh : a perishable history represents a distinct intellectual or artistic creation found in University of Missouri-St. Louis Libraries. This resource is a combination of several types including: Work, Language Material, Books.

Label

Fresh : a perishable history

Title remainder

a perishable history

Statement of responsibility

Susanne Freidberg

Creator

• Freidberg, Susanne, 1966-

Subject

• Chemical Engineering
• Electronic books
• Engineering & Applied Sciences
• Food -- Labeling
• Food -- Labeling
• Food -- Quality
• Food -- Quality
• Food handling
• Food handling
• Frischware
• Haltbarkeit
• History
• Konservering -- historia -- Förenta staterna
• Lebensmittelqualität
• Livsmedel -- historia -- Förenta staterna
• Perishable goods
• Perishable goods
• SCIENCE
• SCIENCE / History
• TECHNOLOGY & ENGINEERING -- Food Science
• Chemical & Materials Engineering

Genre

• Electronic books

Language

eng

Summary

From the Publisher: That rosy tomato perched on your plate in December is at the end of a great journey-not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, it tells the curious story of the quality stored inside: freshness. We want fresh foods to keep us healthy, and to connect us to nature and community. We also want them convenient, pretty, and cheap. Fresh traces our paradoxical hunger to its roots in the rise of mass consumption, when freshness seemed both proof of and an antidote to progress. Susanne Freidberg begins with refrigeration, a trend as controversial at the turn of the twentieth century as genetically modified crops are today. Consumers blamed cold storage for high prices and rotten eggs but, ultimately, aggressive marketing, advances in technology, and new ideas about health and hygiene overcame this distrust. Freidberg then takes six common foods from the refrigerator to discover what each has to say about our notions of freshness. Fruit, for instance, shows why beauty trumped taste at a surprisingly early date. In the case of fish, we see how the value of a living, quivering catch has ironically hastened the death of species. And of all supermarket staples, why has milk remained the most stubbornly local? Local livelihoods; global trade; the politics of taste, community, and environmental change: all enter into this lively, surprising, yet sobering tale about the nature and cost of our hunger for freshness

Member of

• ACLS Fellows' Publications

Cataloging source

N$T

Dewey number

664

Illustrations

illustrations

Index

index present

LC call number

TP372.5

LC item number

.F74 2009eb

Literary form

non fiction

NAL call number

TP372.5

NAL item number

.F74 2009

Nature of contents

• dictionaries
• bibliography