자료유형  

 단행본

International Standard Book Number  

9780674053854 (electronic bk.)

International Standard Book Number  

0674053850 (electronic bk.)

International Standard Book Number  

0674032918 (alk. paper)

International Standard Book Number  

9780674032910 (alk. paper)

Library of Congress Call Number  

TP372.5-.F74 2009eb

Dewey Decimal Classification Number  

664-22

Main Entry-Personal Name  

Freidberg, Susanne , 1966-

Publication, Distribution, etc. (Imprint  

Cambridge, Mass : Belknap Press of Harvard University Press, 2009

Physical Description  

1 online resource (408 p) : ill.

Bibliography, Etc. Note  

Includes bibliographical references (p. [347]-384) and index.

Formatted Contents Note  

완전내용Introduction -- 1: Refrigeration: cold revolution -- 2: Beef: mobile meat -- 3: Eggs: shell games -- 4: Fruit: ephemeral beauty -- 5: Vegetables: hidden labor -- 6: Milk: border politics -- 7: Fish: wild life -- Epilogue -- Notes -- Bibliography -- Acknowledgments -- Index.

Summary, Etc.  

요약From 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.

Subject Added Entry-Topical Term  

Food Quality

Subject Added Entry-Topical Term  

Food handling

Subject Added Entry-Topical Term  

Food Labeling

Subject Added Entry-Topical Term  

Perishable goods

Subject Added Entry-Topical Term  

TECHNOLOGY & ENGINEERING Food Science.

Additional Physical Form Entry  

Print versionFreidberg, Susanne, 1966- Fresh. Cambridge, Mass. : Belknap Press of Harvard University Press, 2009 9780674032910 (DLC) 2008052221 (OCoLC)261174065

Electronic Location and Access  

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Control Number  

joongbu:396980