Cargando…
Visualizing taste : how business changed the look of what you eat /
Explores transformations in what Americans conceived as a "natural color" of food between the 1870s and 1970s. It analyzes the role of business in creating the modern world of the senses by focusing on the origins and development of the use of visual appeals, particularly color, as a key d...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, Massachusetts :
Harvard University Press,
2019.
|
| Colección: | Harvard studies in business history ;
53. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | JSTOR_on1122921730 | ||
| 003 | OCoLC | ||
| 005 | 20231005004200.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 191012t20192019mauaf ob 001 0 eng d | ||
| 010 | |a 2019014145 | ||
| 040 | |a EBLCP |b eng |e rda |e pn |c EBLCP |d OCLCQ |d N$T |d YDX |d OCLCF |d DEGRU |d WAU |d OCLCQ |d UKAHL |d BRX |d CUV |d NOC |d SFB |d OCLCO |d OCL |d JSTOR |d OCL |d AAA |d OCLCO |d SGP |d IBI |d OCLCQ |d OCLCO | ||
| 019 | |a 1141418530 |a 1155278989 | ||
| 020 | |a 9780674242586 |q (electronic book) | ||
| 020 | |a 0674242580 |q (electronic book) | ||
| 020 | |z 9780674983892 |q (hardcover) | ||
| 020 | |z 0674983890 |q (hardcover) | ||
| 024 | 7 | |a 10.4159/9780674242586 |2 doi | |
| 029 | 1 | |a AU@ |b 000068039770 | |
| 035 | |a (OCoLC)1122921730 |z (OCoLC)1141418530 |z (OCoLC)1155278989 | ||
| 037 | |a 22573/ctv252w2rn |b JSTOR | ||
| 043 | |a n-us--- | ||
| 050 | 4 | |a TP370.9.C64 |b H57 2019eb | |
| 072 | 7 | |a BUS077000 |2 bisacsh | |
| 072 | 7 | |a BUS |x 077000 |2 bisacsh | |
| 072 | 7 | |a HIS |x 036060 |2 bisacsh | |
| 072 | 7 | |a BUS |x 070120 |2 bisacsh | |
| 082 | 0 | 4 | |a 664.062 |2 23 |
| 084 | |a QR 528 |2 rvk |0 (DE-625)rvk/142047: | ||
| 049 | |a UAMI | ||
| 100 | 1 | |a Hisano, Ai, |e author. | |
| 245 | 1 | 0 | |a Visualizing taste : |b how business changed the look of what you eat / |c Ai Hisano. |
| 264 | 1 | |a Cambridge, Massachusetts : |b Harvard University Press, |c 2019. | |
| 264 | 4 | |c ©2019 | |
| 300 | |a 1 online resource (vii, 327 pages, 8 unnumbered pages of plates) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a Harvard studies in business history |v 53 | |
| 588 | |a Description based on print version record | ||
| 504 | |a Includes bibliographical references and index | ||
| 505 | 0 | |a Capitalism of the senses -- Food and modern visual culture -- The color of dye -- From natural dyes to cake mixes -- Making oranges orange -- Fake food -- The visuality of freshness -- Reimagining the natural -- Eye appeal is buy appeal. | |
| 520 | |a Explores transformations in what Americans conceived as a "natural color" of food between the 1870s and 1970s. It analyzes the role of business in creating the modern world of the senses by focusing on the origins and development of the use of visual appeals, particularly color, as a key driver of demand in the food industry in the United States. By examining the development of color controlling technology, government regulation, and consumer expectations, Ai Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers co-created a "natural" color for food that was, in fact, a hybrid of nature and technology. Color management thus became a central and permanent part of food manufacturing and marketing strategies. | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 650 | 0 | |a Color of food. | |
| 650 | 0 | |a Food industry and trade |z United States |x History. | |
| 650 | 0 | |a Food engineers |z United States |x History. | |
| 650 | 6 | |a Aliments |x Couleur. | |
| 650 | 6 | |a Scientifiques en produits alimentaires |z États-Unis |x Histoire. | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Corporate & Business History |2 bisacsh | |
| 650 | 7 | |a BUSINESS & ECONOMICS / Corporate & Business History |2 bisacsh | |
| 650 | 7 | |a Color of food |2 fast | |
| 650 | 7 | |a Food engineers |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 651 | 7 | |a United States |2 fast | |
| 655 | 7 | |a History |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Hisano, Ai |t Visualizing taste |d Cambridge, Massachusetts : Harvard University Press, 2019 |z 9780674983892 |w (DLC) 2019014145 |w (OCoLC)1089964381 |
| 830 | 0 | |a Harvard studies in business history ; |v 53. | |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.2307/j.ctv253f84t |z Texto completo |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH37032283 | ||
| 938 | |a De Gruyter |b DEGR |n 9780674242586 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL5928227 | ||
| 938 | |a EBSCOhost |b EBSC |n 2242382 | ||
| 938 | |a YBP Library Services |b YANK |n 300877666 | ||
| 994 | |a 92 |b IZTAP | ||