Readings for today:
- Carolyn de la Peña, "Artificial Sweetener as a Historical Window to Culturally Situated Health," Annuls of the New York Academy of Sciences, Vol. 1190 (2010): 159–165.
- Paul Josephson, "The Ocean’s Hot Dog: The Development of the Fish Stick," Technology and Culture, Volume 49, Number 1 (January 2008): 41-61.
- Jodan Kleiman, "Local Food and the Problem of Public Authority," Technology and Culture, Volume 50, Number 2, April 2009, pp. 399-417.
- William Boyd, "Making Meat: Science, Technology, and American Poultry Production," Technology and Culture, Volume 42, Number 4 (October 2001): 631-664.
- Jim Mason and Mary Finelli, "Brave New Farm," in Ed. Peter Singer, In Defense of Animals: The Second Wave (Blackwell: 2006), pp. 104-122.
- Carolyn de la Peña, "False Scarlet: Healthful Sugar vs. Adulterous Saccharin in the Early Twentieth Century," in Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda (North Carolina Press: 2010).
- Massimo Mazzotti, "Enlightened Mills: Mechanizing Olive Oil Production in Mediterranean Europe," Technology and Culture, Vol. 45, April 2004, pp. 277-304.
- Harriet Friedmann, "The Political Economy of Food: A Global Crisis," The American Journal of Sociology, Vol. 88, Supplement: Marxist Inquiries: Studies of Labor, Class, and States. (1982), pp. S248-S286.
- Theodor C. Bestor, "How Sushi Went Global," Foreign Policy, Nov/Dec 2000, pp. 54-63.
- Steve Ettlinger, author of Twinkie, Deconstructed, giving a presentation at the Google Headquarters.
- Shelly Nickles, "Preserving Women: Refrigerator Design as Social Process in the 1930s," Technology and Culture, Volume 43, Number 4, October 2002, pp. 693-727.
