Canned

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

• List of Illustrations ixIntroduction 11. Condensed Milk: The Development of the Early Canning Industry 102. Growing a Better Pea: Canners, Farmers, and Agricultural Scientists in the 1910s and 1920s 413. Poisoned Olives: Consumer Fear and Expert Collaboration 744. Grade A Tomatoes: Labeling Debates and Consumers in the New Deal 1035. Fighting for Safe Tuna: Postwar Challenges to Processed Food 1356. BPA in Campbell’s Soup: New Threats to an Entrenched Food System 163Conclusion 186Acknowledgments 195Notes 199Selected Bibliography 251Index 261

"Zeide’s account goes well beyond canned food to include many other aspects of the larger food system and consumer activism more generally . . . She uses a wide range of primary and secondary sources, and demonstrates familiarity with a broad literature on the history of food and consumption. In this way, the book speaks to an interdisciplinary audience with ease."