£156.08

Routledge - Taste, Trade and Technology: International Meat Industry

Name: Routledge - Taste, Trade and Technology: International Meat Industry
Brand: Routledge
Price: 156.08 GBP
Availability: InStock

Business & Economic History

This is the usual price. Wait for it to drop, or tell us your number.

£156 today · usual range £138–£160 · best ever £138

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 51 days • 51 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 51 days • 3 price levels

Days at Price

Current Price

Price Analysis

Most common price: £138 (34 days, 66.7%)

Price range: £138 - £160

Price levels: 3 different prices over 51 days

Description

Explore the global history of the meat industry with this detailed study by Richard Perren. Part of the Modern Economic and Social History series, this book examines how producers, sellers, and consumers shaped the international economy from 1840 onwards. Perren provides a deep look at the evolution of meat trade, highlighting how individual enterprise and capital investment built an efficient global exporting system. By analyzing government reports and papers from North and South America, Australia, New Zealand, and Britain, the text offers a comprehensive view of the economic shifts that transformed food supply chains. This work is a valuable resource for anyone interested in business and economic history. It tracks the development of trade networks and the technological advancements that allowed the industry to scale across continents. Whether you are a student of history or a professional interested in economic evolution, this book provides a clear analysis of the forces that created the modern meat industry.

Key Features

Covers the evolution of the international meat industry starting from the nineteenth century for a comprehensive historical analysis.

Examines the roles of producers, sellers, and consumers to show how global trade networks were established.

Uses extensive government reports and papers from Britain, Australia, New Zealand, and North and South America.

Analyzes the impact of capital investment and individual enterprise on the development of efficient exporting systems.

Provides a detailed look at the economic and social history of global food trade and international markets.

Product Specifications

Brand: Routledge
Format: hardcover
ASIN: 0754636488
Category: Books > Subjects > Business, Finance & Law > Biographies & Histories > Business & Economic History
Domain: Amazon UK
Release Date: 26 May 2006
Listed Since: 12 December 2006

Barcode

No barcode data available

Routledge - Taste, Trade and Technology: International Meat Industry

This is the usual price. Wait for it to drop, or tell us your number.

Price History & Forecast

Price Distribution

Price Analysis

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

Textbook on Meat, Poultry and Fish Technology

Quality of meat and fat in pigs as affected by genetics and nutrition: Proceedings of the joint session of the EAAP commissions on pig production, ... nutrition: 100 (EAAP Scientific Series, 100)

From Body Fuel to Universal Poison: Cultural History of Meat: 1900-The Present: 5 (Numanities - Arts and Humanities in Progress, 5)

Marketing Livestock and Meat

Marketing Livestock and Meat (Fpp Agricultural Commodity Economics, Distribution, & Market)

More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Handbook of Processed Meats and Poultry Analysis

Woodhead Publishing Meat Processing: Improving Quality Book

Meat Quality: Genetic and Environmental Factors (Chemical & Functional Properties of Food Components)

Routledge - The Meat Crisis: Sustainable Food Production Book

The Meat Crisis: Developing more Sustainable and Ethical Production and Consumption (Earthscan Food and Agriculture)

Approaching the Meat Product Markets in China: China Meat Products Market Overview

New Aspects of Meat Quality: From Genes to Ethics (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Safety Analysis of Foods of Animal Origin

Safety Analysis of Foods of Animal Origin

Wilson's Practical Meat Inspection

Geographies of Meat: Politics, Economy and Culture (Critical Food Studies)

Geographies of Meat: Politics, Economy and Culture (Critical Food Studies)

Meat Preservation: Preventing Losses and Assuring Safety (Publications in Food Science and Nutrition)

Springer - Safety of Meat and Processed Meat Textbook

Analytical Techniques in Meat Science

Muscle Foods: Meat Poultry and Seafood Technology

Wiley-Blackwell Gracey's Meat Hygiene - 11th Edition Book

Impact of Meat Consumption on Health and Environmental Sustainability (Practice, Progress, and Proficiency in Sustainability)