Abstract
This essay explores the development of visual appeal, particularly color, as a key driver of demand in the American food sector between the 1920s and the 1940s. It analyzes, through case studies of oranges and fresh meat, how food producers and retailers sought to create a standardized food color that many consumers would recognize and eventually take for granted as "natural." The creation of "natural" color was a process of standardization, facilitating a new kind of visual regime. This dramatic transformation of visuality in the early twentieth-century American foodscape laid the groundwork for creating standardized, albeit artificial, notions of naturalness and freshness of foods today.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
