Canned - (California Studies in Food and Culture) by Anna Zeide

About the Book

Zeide reveals the story of the canning industry, taking readers on a journey to understand how food-industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.

Book Synopsis

History Food Studies

A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay.

Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.

From the Back Cover

"This important book is useful food for thought for anyone interested in reforming our modern food system for the better."--Ann Vileisis, author of Kitchen Literacy: How We Lost Knowledge of Where Food Comes From and Why We Need to Get It Back

"Canned serves up food history at its finest, but its implications extend far beyond the pantry."--Kendra Smith-Howard, author of Pure and Modern Milk: An Environmental History since 1900

"After reading this book, you will never open a can of peas, tomatoes, or tuna and take for granted the history contained inside."--Gregg Mitman, author of Breathing Space: How Allergies Shape Our Lives and Landscapes

About the Author

Anna Zeide is Assistant Professor of History at Oklahoma State University, where her research, teaching, and community activism focus on food and food systems.