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Roger Horowitz

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Roger Horowitz is a New York-born business, technology, and labor historian. He is an expert on food history, and has written about meat production and consumption in the United States. He is the director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library[1] where he manages programs encouraging the use of Hagley's research collections in business, political, and social history. There, he also develops and organizes annual academic conferences, public lectures, and seminar series. He also works as an adjunct professor at the University of Delaware Department of History[2] as well as an independent consultant on oral history.

Career

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Horowitz attended the University of Chicago, where he obtained a BA in History in 1982. Seven years later he got a PhD in History at the University of Wisconsin–Madison. He is author of several books, including KOSHER USA[3] (Columbia University Press, 2016) which explores kosher food through the modern industrial food system, and Meatpackers,[4] (Twayne Publishers, 1996) coauthored with Rick Halpern, in which they study trade unions and their fight for and labor rights in cities like Chicago, Kansas City, Omaha, Fort Worth, Waterloo, and Iowa. His research on American food history, labor, industry, and technology has also been published in refereed journals and book chapters.

Roger Horowitz has had a long career serving the Business History Conference (BHC) in various capacities.[5] Horowitz began his service to the BHC as Secretary-Treasurer, a position he held from 1999 to 2018. In this role, he was responsible for overseeing the organization's finances and maintaining its records.[6]

Authored books

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  • KOSHER USA: How Coke became kosher and other tales of modern food (New York: Columbia University Press, 2016, h.c.; paper, 2018).[7][8]
  • Putting Meat on the American Table: Taste, Technology, Transformation (Baltimore: Johns Hopkins University Press, 2006).[9][10][11]
  • "Negro and White, Unite and Fight!" A Social History of Industrial Unionism in Meatpacking, 1930‑1990, (Urbana, Illinois: University of Illinois Press, 1997).
  • Meatpackers: An Oral History of Black Packinghouse Workers and their Struggle for Racial and Economic Equality (New York: Twayne Publishers, 1996, hardcover; New York: Monthly Review Press, 1999, paperback), with Rick Halpern

Edited books

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  • Food Chains: From Farmyard to Shopping Cart (Philadelphia: University of Pennsylvania Press, 2009, hardcover; 2010, paperback), co-edited with Warren Belasco.
  • Boys and Their Toys?: Masculinity, Technology, and Class (New York: Routledge, 2001).
  • His & Hers: Gender, Consumption, and Technology (Charlottesville: University Press of Virginia, 1998) co-edited with Arwen Mohun.

Journal articles

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Awards

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In 2018 Horowitz received the Forest C. Pogue Award for Lifetime Achievement in Oral History, from the non-profit organization Oral History in the Mid-Atlantic Region (OHMAR)[15] and in 2017 he received both the National Jewish Book Award in American Jewish Studies from the Jewish Book Council[16] and the Dorothy Rosenberg Prize for the History of the Jewish diaspora, from the American Historical Association.[17]

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The Roger Horowitz Papers at the Wisconsin Historical Society

References

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  1. ^ "Hagley Staff Directory"
  2. ^ "Personnel".
  3. ^ "Kosher USA".
  4. ^ Meatpackers: An Oral History of Packinghous Workers and Their Struggle for Racial and Economic Equality. Twayne Publishers. 18 October 1996. ISBN 9780805791204.
  5. ^ "Roger Horowitz | the Business History Conference".
  6. ^ "Roger Horowitz | The Business History Conference". thebhc.org. Retrieved 2023-08-14.
  7. ^ Ariel, Ari (2019). "Kosher USA: How Coke Became Kosher and Other Tales of Modern Food by Roger Horowitz". Journal of Jewish Identities. 12 (1): 77–79. doi:10.1353/jji.2019.0006. ISSN 1946-2522. S2CID 167155028.
  8. ^ Merwin, Ted (2017). "Kosher USA: How Coke Became Kosher and Other Tales of Modern Foods by Roger Horowitz". American Jewish History. 101 (2): 314–315. doi:10.1353/ajh.2017.0036. ISSN 1086-3141. S2CID 164884682.
  9. ^ Levenstein, H. (2006-12-01). "Putting Meat on the American Table: Taste, Technology, Transformation". Journal of American History. 93 (3): 899–900. doi:10.2307/4486500. ISSN 0021-8723. JSTOR 4486500.
  10. ^ Striffler, Steve (2008-01-01). "Putting Meat on the American Table: Taste, Technology, Transformation". Agricultural History. 82 (1): 116–117. doi:10.1215/00021482-82.1.116. ISSN 0002-1482. S2CID 247835577.
  11. ^ Petrick, Gabriella M. (2006). "Roger Horowitz. Putting Meat on the American Table: Taste, Technology, Transformation. Baltimore, Maryland: The Johns Hopkins University Press, 2005. xiii + 170 pp. ISBN 0-8018-8240-0, $35.00 (cloth); ISBN 0-8018-8241-9, $19.00 (paper)". Enterprise and Society. 7 (3): 626–628. doi:10.1093/es/khl026. ISSN 1467-2227.
  12. ^ Food History: Critical and Primary sources
  13. ^ "Gender and Technology"
  14. ^ https://www.dcachicken.com/about/docs/Selected%20Bibliography.pdf
  15. ^ "Pogue Award". Oral History of the Mid-Atlantic Region. 2015-04-04. Retrieved 2023-04-11.
  16. ^ "Past Winners of the National Jewish Book Award for American Jewish Studies". Jewish Book Council. Retrieved April 11, 2023.
  17. ^ "Past Recipients of the Dorothy Rosenberg Prize". American Historical Association. Retrieved April 11, 2023.