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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
- 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
- Notes:
- Man holding two baby chicks
- Date Created:
- 1949-04-07T00:00:00Z
- Data Provider:
- Grand Rapids Public Library (Grand Rapids, Mich.)
- 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
- Notes:
- Two baby chicks sitting in the palm of a hand
- Date Created:
- 1949-04-07T00:00:00Z
- Data Provider:
- Grand Rapids Public Library (Grand Rapids, Mich.)
- 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
