Tastes Like Chicken
This is a detailed and readable history of the chicken, in particular its fortunes in America and its ascent to being the most popular meat we eat—more than ninety pounds per person per year, nearly double our consumption of beef or pork. Rude, a journalist who has also worked in Manhattan restaurants, traces the regional and historical differences in chicken eating, as well as the impact of chicken farming on availability of eggs and meat. Props to the author for including footnotes!
Black-and-white photos. Hardcover.
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