Negotiating taste : consumers and workers in the changing poultry industry, 1970-1990.

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...

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Bibliographic Details
Uniform Title:Our daily work, our daily lives brown bag series.
Corporate Authors: Michigan State University. School of Human Resources and Labor Relations (sponsoring body.)
Michigan State University. Museum (sponsoring body.)
Michigan State University. Animal Studies Program (sponsoring body.)
Vincent Voice Library (Recordist)
Other Authors: Dixon, Patrick Michael (Speaker)
Beck, John, 1954- (Host)
Language:English
Series:Our daily work, our daily lives brown bag series.
Subjects:
Genre:
Online Access:
Physical Description:1 online resource (1 audio file (1 hr., 38 sec)).
Format: Electronic Audio Software

MARC

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518 |o Recorded  |d 2017 April 6 
520 |a 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. 
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