Oakland, California : University of California Press, 
Book — viii, 269 pages : illustrations, map ; 24 cm.
Condensed milk : the development of the early canning industry
Growing a better pea : canners, farmers, and agricultural scientists in the 1910s and 1920s
Poisoned olives : consumer fear and expert collaboration
Grade A tomatoes : labeling debates and consumers in the New Deal
Fighting for safe tuna : postwar challenges to processed food
BPA in Campbell's soup : new threats to an entrenched food system.
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. (source: Nielsen Book Data)