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Meatpacking & The Era of Regulation

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References:

  • Blum, D. (2019). The poison squad: One chemist’s single-minded crusade for food safety at the turn of the twentieth century. Penguin Publishing Group.

  • Horstman, B. M. (1999, October 25). Elias Kahn: Kahns, Porkopolis were a perfect fit. The Cincinnati Post. Cincinnati, OH: E. W. Scripps Company. Archived from the original on 2007-03-08.

  • Jordan, P. D. (1943). Cincinnati: A guide to the Queen City and its neighbors. Compiled by Workers of the Writers’ Program of the Work Projects Administration in the State of Ohio. Writer’s Program.

  • Kurlansky, M. (2003). Salt: A world history. Penguin Books.

  • Link, W. A. (2018). The paradox of Southern progressivism, 1880-1930. University of North Carolina Press.

  • Pate, J. L. (2005). America’s historic stockyards: Livestock hotels. TCU Press.

  • Perren, R. (2017). Taste, trade and technology: The development of the international meat industry since 1840. Taylor & Francis.

  • Queen City Sausage. (2021). Personal communication. [Author's Files].

  • Russell, C. E. (1905). The greatest trust in the world. Ridgway-Thayer Company.

  • Schlosser, E. (2001). Fast food nation: The dark side of the All-American meal. Houghton Mifflin.

  • Yeager, M. (1981). Competition and regulation: The development of oligopoly in the meat packing industry. Jai Press.

Art Citation:

  • Kahn’s American Beauty: Meat Recipes (1932), The E. Kahn’s Sons Co., Cincinnati, Ohio. Courtesy of The Cincinnati Room, The Library of Cincinnati and Hamilton County.

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