1. Making Food Chains: The Book -Roger Horowitz PART I. OVERVIEW 2. How Much Depends on Dinner? -Warren Belasco 3. Analyzing Commodity Chains: Linkages or Restraints? -Shane Hamilton PART II. ANIMALS 4. Lard to Lean: Making the Meat-Type Hog in Post-World War II America -J. L. Anderson 5. The Chicken, the Factory Farm and the Supermarket: The Emergence of the Modern Poultry Industry in Britain -Andrew C. Godley and Bridget Williams 6. Trading Quality, Producing Value: Crabmeat, HACCP, and Global Seafood Trade -Kelly Feltault PART III. PROCESSING 7. Anchovy Sauce and Pickled Tripe: Exporting Civilized Food in the Colonial Atlantic World -Richard R. Wilk 8. What's Left at the Bottom of the Glass: The Quest for Purity and the Development of the American Natural Ice Industry -Jonathan Rees 9. Provisioning Man's Best Friend: The Early Years of the American Pet Food Industry, 1870-1942 -Katherine C. Grier 10. Empire of Ice Cream: How Life Became Sweeter in the Postwar Soviet Union -Jenny Leigh Smith 11. Eating Mexican in a Global Age: The Politics and Production of Ethnic Food -Jeffrey M. Pilcher PART IV. SALES 12. The Aristocracy of the Market Basket: Self-Service Food Shopping in the New South -Lisa C. Tolbert 13. Making Markets Marxist? The East European Grocery Store from Rationing to Rationality to Rationalizations -Patrick Hyder Patterson 14. Tools and Spaces: Food and Cooking in Working-Class Neighborhoods, 1880-1930 -Katherine Leonard Turner 15. Wheeling One's Groceries Around the Store: The Invention of the Shopping Cart, 1936-1953 -Catherine Grandclement Notes List of Contributors