Red Meat Republic image
Red Meat Republic image

Red Meat Republic

Books | Cooking / History

Joshua Specht
"By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--
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Author
Joshua Specht
Pages
368
Publisher
Princeton University Press
Published Date
2020-10-06
ISBN
0691209189 9780691209180

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