Tastes like chicken: a history of America's favorite bird
(eBook)
How did chicken achieve the culinary ubiquity it enjoys today? It's hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise?Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients' obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today.In the spirit of Mark Kurlansky's Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America's favorite foods.
Notes
Rude, E. (2016). Tastes like chicken: a history of America's favorite bird. [United States]: Pegasus Books.
Chicago / Turabian - Author Date Citation (style guide)Rude, Emelyn. 2016. Tastes Like Chicken: A History of America's Favorite Bird. [United States]: Pegasus Books.
Chicago / Turabian - Humanities Citation (style guide)Rude, Emelyn, Tastes Like Chicken: A History of America's Favorite Bird. [United States]: Pegasus Books, 2016.
MLA Citation (style guide)Rude, Emelyn. Tastes Like Chicken: A History of America's Favorite Bird. [United States]: Pegasus Books, 2016. Web.
Hoopla Extract Information
hooplaId | 13358205 |
---|---|
title | Tastes Like Chicken |
kind | EBOOK |
price | 0.75 |
active | 1 |
pa | 0 |
profanity | 0 |
children | 0 |
demo | 0 |
rating | |
abridged | 0 |
dateLastUpdated | May 29, 2020 12:29:15 AM |
Record Information
Last File Modification Time | Sep 30, 2020 03:31:25 AM |
---|---|
Last Grouped Work Modification Time | Jul 01, 2022 02:36:59 AM |
MARC Record
LEADER | 02794nam a22004335a 4500 | ||
---|---|---|---|
001 | MWT13358205 | ||
003 | MWT | ||
005 | 20200904050803.1 | ||
006 | m o d | ||
007 | cr cn||||||||| | ||
008 | 200710s2016 xxu es 000 0 eng d | ||
020 | |a 9781681771984 (electronic bk.) | ||
020 | |a 1681771985 (electronic bk.) | ||
028 | 4 | 2 | |a MWT13358205 |
029 | |a https://d2snwnmzyr8jue.cloudfront.net/ssd_9781681771984_180.jpeg | ||
037 | |a 13358205|b Midwest Tape, LLC|n http://www.midwesttapes.com | ||
040 | |a Midwest|e rda | ||
082 | 0 | 4 | |a 636.5|2 23 |
099 | |a eBook hoopla | ||
100 | 1 | |a Rude, Emelyn,|e author. | |
245 | 1 | 0 | |a Tastes like chicken :|b a history of America's favorite bird|h [electronic resource] /|c Emelyn Rude. |
264 | 1 | |a [United States] :|b Pegasus Books,|c 2016. | |
264 | 2 | |b Made available through hoopla | |
300 | |a 1 online resource | ||
336 | |a text|b txt|2 rdacontent | ||
337 | |a computer|b c|2 rdamedia | ||
338 | |a online resource|b cr|2 rdacarrier | ||
347 | |a text file|2 rda | ||
506 | |a Digital content provided by hoopla. | ||
520 | |a How did chicken achieve the culinary ubiquity it enjoys today? It's hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise?Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients' obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today.In the spirit of Mark Kurlansky's Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America's favorite foods. | ||
538 | |a Mode of access: World Wide Web. | ||
650 | 0 | |a Chicken industry|z United States|x History. | |
650 | 0 | |a Chickens|z United States|x History. | |
650 | 0 | |a Cooking (Chicken)|z United States|x History. | |
650 | 0 | |a Chickens|x History. | |
650 | 0 | |a Electronic books. | |
710 | 2 | |a hoopla digital. | |
856 | 4 | 0 | |u https://www.hoopladigital.com/title/13358205?utm_source=MARC|z Instantly available on hoopla. |
856 | 4 | 2 | |z Cover image|u https://d2snwnmzyr8jue.cloudfront.net/ssd_9781681771984_180.jpeg |