front cover of The Chicago Food Encyclopedia
The Chicago Food Encyclopedia
Edited by Carol Mighton Haddix, Bruce Kraig, and Colleen Taylor Sen: Foreword by Russell Lewis
University of Illinois Press, 2017
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
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front cover of Food Adulteration and Food Fraud
Food Adulteration and Food Fraud
Jonathan Rees
Reaktion Books, 2020
What do we really know about the food we eat? A firestorm of recent food-fraud cases, from the US honey-laundering scandal to the forty-year-old frozen “zombie” meat smuggled into China, to horse-meat episodes in the United Kingdom, suggests fraudulent and intentional acts of food adulteration are on the rise. While often harmless, some incidents have resulted in serious public health consequences. At the heart of these dubious practices are everyone from large food processors to small-time criminals, while many consumers are becoming increasingly concerned about this malfeasance.
 
In this book, Jonathan Rees examines the complex causes and surprising effects of adulteration and fraud across the global food chain. Covering comestibles of all kinds from around the globe, Rees describes the different types of contamination, the role and effectiveness of government regulation, and our willingness to ignore deception if the groceries we purchase are cheap or convenient. Pithy, punchy, and cogent, Food Adulteration and Food Fraud offers important insight into this vital problem of human consumption.
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front cover of Representation and Rebellion
Representation and Rebellion
The Rockefeller Plan at the Colorado Fuel and Iron Company, 1914-1942
Jonathan H. Rees
University Press of Colorado, 2010
In response to the tragedy of the Ludlow Massacre, John D. Rockefeller Jr. introduced one of the nation’s first employee representation plans (ERPs) to the Colorado Fuel and Iron Company in 1915. With the advice of William Mackenzie King, who would go on to become prime minister of Canada, the plan—which came to be known as the Rockefeller Plan—was in use until 1942 and became the model for ERPs all over the world.In Representation and Rebellion Jonathan Rees uses a variety of primary sources—including records recently discovered at the company’s former headquarters in Pueblo, Colorado—to tell the story of the Rockefeller Plan and those who lived under it, as well as to detail its various successes and failures. Taken as a whole, the history of the Rockefeller Plan is not the story of ceaseless oppression and stifled militancy that its critics might imagine, but it is also not the story of the creation of a paternalist panacea for labor unrest that Rockefeller hoped it would be.Addressing key issues of how this early twentieth-century experiment fared from 1915 to 1942, Rees argues that the Rockefeller Plan was a limited but temporarily effective alternative to independent unionism in the wake of the Ludlow Massacre. The book will appeal to business and labor historians, political scientists, and sociologists, as well as those studying labor and industrial relations.
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