Search Constraints

Start Over
You searched for: Language English Remove constraint Language: English Topic Chickens Remove constraint Topic: Chickens
1 - 4 of 4
Number of results to display per page
View results as:
List Map Gallery

Search Results

1. Negotiating taste

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

2. Two Mothers

Description:
Two chickens and several baby chicks in the dirt next to a barn or outbuilding. Note on sleeve: "No. 103. May 23, 1899. 1:30 pm. Snap Shot. L. S. Fast. Bright. Opr. Al."
Data Provider:
Capital Area District Library (Lansing, MI). Forest Parke Library and Archives
Collection:
Lawrence Family Collection

3. Two Mothers

Description:
Two chickens and several baby chicks in the dirt next to a barn or outbuilding. Note on sleeve: "No. 103. May 23, 1899. 1:30 pm. Snap Shot. L. S. Fast. Bright. Opr. Al."
Data Provider:
Capital Area District Library (Lansing, MI). Forest Parke Library and Archives
Collection:
Lawrence Family Collection

4. Negotiating taste

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