Visualizing taste : (Record no. 596392)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02728cam a2200373 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 20949707 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | US-DLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200601131245.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190415s2019 mau b 001 0 eng c |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2019014145 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780674983892 |
| Qualifying information | (hardcover : alk. paper) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MH/DLC |
| Language of cataloging | eng |
| Transcribing agency | MH |
| Description conventions | rda |
| Modifying agency | DLC |
| -- | AU |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 043 ## - GEOGRAPHIC AREA CODE | |
| Geographic area code | n-us--- |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | Alfaisal Main Library |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP370.9.C64 |
| Item number | H57 2019 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Hisano, Ai, |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Visualizing taste : |
| Remainder of title | how business changed the look of what you eat / |
| Statement of responsibility, etc | Ai Hisano. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Date of publication, distribution, etc | ©2019 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS | |
| Place of production, publication, distribution, manufacture | Cambridge, Massachusetts : |
| Name of producer, publisher, distributor, manufacturer | Harvard University Press, |
| Date of production, publication, distribution, manufacture | ©2019 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 327 p: |
| Dimensions | 22 cm |
| 336 ## - CONTENT TYPE | |
| Content Type Term | text |
| Source | rdacontent |
| Content Type Code | txt |
| 337 ## - MEDIA TYPE | |
| Media Type Term | unmediated |
| Source | rdamedia |
| Media Type Code | n |
| 338 ## - CARRIER TYPE | |
| Carrier Type Term | volume |
| Source | rdacarrier |
| Carrier Type Code | nc |
| 490 1# - SERIES STATEMENT | |
| Series statement | Harvard studies in business history ; |
| Volume number/sequential designation | 53 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction: Capitalism of the senses: How food should look: food and modern visual culture -- The business of food coloring: synthetic dyes and standardization -- Color at home: from natural dyes to cake mixes -- The color of "nature": making oranges orange -- Creating a new ideal: a fight for a "natural" color -- Bright lights, big produce: the visuality of freshness in the grocery store -- Color wars: reimagining the natural -- Conclusion: Eye appeal is buy appeal. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Visualizing Taste explores transformations in what Americans conceived as a "natural color" of food between the 1870s and 1970s. It analyzes the role of business in creating the modern world of the senses by focusing on the origins and development of the use of visual appeals, particularly color, as a key driver of demand in the food industry in the United States. By examining the development of color controlling technology, government regulation, and consumer expectations, Ai Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers co-created a "natural" color for food that was, in fact, a hybrid of nature and technology. Color management thus became a central and permanent part of food manufacturing and marketing strategies.-- |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Color of food. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade |
| Geographic subdivision | United States |
| General subdivision | History. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food engineers |
| Geographic subdivision | United States |
| General subdivision | History. |
| 655 #0 - INDEX TERM--GENRE/FORM | |
| Source of term | local |
| 9 (RLIN) | 4 |
| Genre/form data or focus term | Print books. |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Harvard studies in business history ; |
| Volume number/sequential designation | 53. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | BOOKS |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Alfaisal University | Alfaisal University | On Shelf | 2020-06-01 | TP370.9.C64 H57 2019 | AU00000000016318 | 2020-06-01 | 285.00 | 2020-06-01 | BOOKS |