How Fish Sticks Became Food: Massachusetts Food Industry and Changing Patterns of Production and Consumption in 20th Century America
Location
Room 304, Hogan Campus Center, College of the Holy Cross, Worcester, Mass.
Start Date
1-6-2015 11:00 AM
End Date
1-6-2015 12:15 PM
Description
This session will address ways in which food production and consumption changed in Cold-War Massachusetts, focusing on technologies in both domestic and commercial spheres, such as the fishing industry. In particular, Redman will explore the large –scale adoption of refrigeration and freezing and the history of frozen food as both a culture and a commodity.
Moderator:
- Rebecca Lewis, Department of History, University of Massachusetts Boston
Presenter:
- Emily Redman, Assistant Professor, Department of History, University of Massachusetts Amherst
How Fish Sticks Became Food: Massachusetts Food Industry and Changing Patterns of Production and Consumption in 20th Century America
Room 304, Hogan Campus Center, College of the Holy Cross, Worcester, Mass.
This session will address ways in which food production and consumption changed in Cold-War Massachusetts, focusing on technologies in both domestic and commercial spheres, such as the fishing industry. In particular, Redman will explore the large –scale adoption of refrigeration and freezing and the history of frozen food as both a culture and a commodity.
Moderator:
- Rebecca Lewis, Department of History, University of Massachusetts Boston
Presenter:
- Emily Redman, Assistant Professor, Department of History, University of Massachusetts Amherst
