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Excerpt from The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Vol. 12: June-July, 1907-May, 1908 Age 195, 268, 314, Editorials 22, 72, 126, 174, 222, 270, 1 3-18, 366, 414, 462 English Caravanning. 143 Ephemera 57 Five-cent Lunch at Honolulu Normal School 292 Food Notes In Shantung 155 For the Amateur House Builder 313 German Ways of Doing Things 88 Hallowe' en 149 Hallways and Staircases (ill. 347 Her First? Thanksgiving Dinner 169 His Shopping 239 His Stepmother 162 His Valentine 312 Home Ideas and Economies 43, 96, 145, 192, 240, 287, 338, Housekeeping 1n Egypt Z. 317 how Lady Betty was Captured 456 how Little Jeanne saw Old Home Day. 62 In Far Japan (ill. 107 In the Wood 388 June 42 Life's Mirror 219 Love' 8 Fragrance 357 Maids' Parlors 407 Married or Single 70 Menus 34, 186, 235, 282. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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.