Negotiating taste

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Description:

Patrick Dixon, delivers a talk entitled "Negotiating taste: consumers and workers in the changing poultry industry, 1970-1990." Dixon looks at competition in the fast food industry and how rising beef prices forced companies to add more chicken dishes to their menus. Dixon correlates this change in restaurant menus to changes in the chicken processing industry and discusses the impact of those changes on workers in that industry. He answers questions from the audience. The event is convened by John P. Beck, professor, Michigan State University School of Human Resources and Labor Relations. Held in the MSU Museum Auditorium.

Date Issued:

2017-04-06T00:00:00Z

Data Provider:

Michigan State University. Libraries

Collection:

G. Robert Vincent Voice Library Collection

Place:

United States, United States, United States, and United States

Subject Topic:

Fast food restaurants, Restaurants, Beef, Prices, Cooking (Chicken), Chickens, Processing, Food industry and trade, and Employees

Subject Genre:

Menus

Language:

English

Rights:

In Copyright

URL:

https://n2t.net/ark:/85335/m5n58cm9j