Book Description
Interested in the history and economics of meat production in the United States? This comprehensive volume by John Roberts provides a detailed overview of the industry from the colonial era to the early 20th century. Roberts delves into the production, distribution, and sale of beef, pork, and other meats, as well as the factors shaping consumer demand. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
