Cellophane The New Visuality And The Creation Of Self Service Food Retailing
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Cellophane, the New Visuality, and the Creation of Self-service Food Retailing
This working paper examines how innovations in transparent packaging, specifically cellophane in the mid-twentieth century United States, helped retailers create full self-service merchandising systems, including selling perishable food. While self-service stores began appearing in the late 1910s, self-service was initially applied only to grocery and dry goods, such as canned foods and boxed breakfast cereals. It was not until after World War II that the majority of American grocers adopted self-service to meat and produce sections. Business historians have explored the development of this self-service merchandising from the perspectives of marketing strategies, store operations, and relationships between customers and store clerks. However, the significance of the development of cellophane as a new packaging material, and the role of packaging manufacturers in promoting self-service, has yet to be analyzed. This working paper fills this void by showing that the expansion of self-service operation and the increasing use of transparent packaging had a significant impact not only on how consumers purchased foods but also on how they understood food quality.
Visualizing Taste
Author: Ai Hisano
language: en
Publisher: Harvard University Press
Release Date: 2019-11-19
Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.
Inside OUT
Author: Elizabeth McCormick
language: en
Publisher: Taylor & Francis
Release Date: 2024-03-14
Inside OUT: Human Health and the Air-Conditioning Era focuses on the enclosed environment of fully conditioned buildings, revealing a unique ecosystem with broad implications for human life and a rapidly expanding global footprint. Emphasizing the interconnections between buildings and human health, equity, and environmental sustainability, it presents an interdisciplinary, holistic analysis of the social, behavioral, and technological issues of indoor space. Over the 20th century, advances in mechanical conditioning technologies led to the dispersion and international dominance of the sealed building envelope, which casually and progressively disconnected buildings and their occupants from local climatic, biological, and cultural environments. At the same time, humans were increasingly pushed indoors by less tangible, socially constructed forces that associated climate control with cleanliness, health, social status, and modernization. In this volume, a multi-disciplinary group of experts on the indoor microbiome from the fields of biology, anthropology, and architecture come together to thoughtfully reflect on the history, properties, and meaning of indoor air quality in buildings, and to discuss the future of human habitation – with a dominant focus on human health in a post-pandemic world. Taking a human-first approach to health and sustainability, the authors weave together a compelling analysis of social and technological drivers of conditioned space with arguments for future interventions in the built environment. Amid growing awareness of air quality and climate concerns, Inside OUT provides a timely discussion of the relationship between building design and human health, of relevance to professional and academic readers from across the spectrum of the building industry, as well as fields including public health and environmental studies.