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| campbell soup company history: Campbell Soup Company Martha Esposito Shea, Mike Mathis, 2002 Campbell soup is as American as apple pie and the Fourth of July. Cans of tomato, chicken noodle, and cream of mushroom soup, sporting the company's distinctive red-and-white labels have found places on millions of dinner tables around the globe. In 1869, fruit merchant Joseph Campbell and icebox manufacturer Abraham Anderson formed the Joseph A. Campbell Preserve Company, purveyors of canned tomatoes, vegetables, jellies, soups, condiments, and mincemeat. In 1897, general manager Arthur Dorrance decided to hire his twenty-four-year-old nephew, John T. Dorrance. It was on John Dorrance's ingenious invention of condensed soup in 1897 that the company's fortunes grew and expanded far beyond its Camden, New Jersey headquarters. Campbell Soup Company opens the company's archives with a wonderful assortment of photographs. Among the images are those of aproned workers dicing carrots and of white-hatted chefs stirring vats of boiling soups. Also pictured is the factory where America's original comfort food was conceived. In these pages, readers will learn the history behind the iconic red-and-white cans touted by such celebrities as Ronald Reagan, George Burns, Gracie Allen, and Johnny Carson. Today, in addition to soup, the company produces such well-known brands as Pepperidge Farm, Franco-American, V8, Prego, and Godiva. Campbell Soup Company traces the history of a small, southern New Jersey canning concern that made its products staples of American living. |
| campbell soup company history: America's Favorite Food Douglas Collins, 1994 From the innocent Campbell Soup Kids to Andy Warhol's legendary images of the famous red-and-white can, the Campbell Soup Company has been a fixture of the American scene for 125 years. Now, this delightfully illustrated volume presents a fascinating history of the evolution and impact of this remarkable company. |
| campbell soup company history: Condensed Capitalism Daniel Sidorick, 2017-02-15 Corporations often move factories to areas where production costs, notably labor, taxes, and regulations, are sharply lower than in the original company hometowns. Not every company, however, followed this trend. One of America's most iconic firms, the Campbell Soup Company, was one such exception: it found ways to achieve low-cost production while staying in its original location, Camden, New Jersey, until 1990. The first in-depth history of the Campbell Soup Company and its workers, Condensed Capitalism is also a broader exploration of strategies that companies have used to keep costs down besides relocating to cheap labor havens: lean production, flexible labor sourcing, and uncompromising antiunionism. Daniel Sidorick's study of a classic firm that used these methods for over a century has, therefore, special relevance in current debates about capital mobility and the shifting powers of capital and labor. Sidorick focuses on the engine of the Campbell empire: the soup plants in Camden where millions of cans of food products rolled off the production line daily. It was here that management undertook massive efforts to drive down costs so that the marketing and distribution functions of the company could rely on a limitless supply of products to sell at rock-bottom prices. It was also here that thousands of soup makers struggled to gain some control over their working lives and livelihoods, countering company power with their own strong union local. Campbell's low-cost strategies and the remarkable responses these elicited from its workers tell a story vital to understanding today's global economy. Condensed Capitalism reveals these strategies and their consequences through a narrative that shows the mark of great economic and social forces on the very human stories of the people who spent their lives filling those familiar red-and-white cans. |
| campbell soup company history: TouchPoints Douglas Conant, Mette Norgaard, 2011-04-12 A fresh, effective, and enduring way to lead—starting with your next interaction Most leaders feel the inevitable interruptions in their jam-packed days are troublesome. But in TouchPoints, Conant and Norgaard argue that these—and every point of contact with other people—are overlooked opportunities for leaders to increase their impact and promote their organization's strategy and values. Through previously untold stories from Conant's tenure as CEO of Campbell Soup Company and Norgaard's vast consulting experience, the authors show that a leader's impact and legacy are built through hundreds, even thousands, of interactive moments in time. The good news is that anyone can develop TouchPoint mastery by focusing on three essential components: head, heart, and hands. TouchPoints speaks to the theory and craft of leadership, promoting a balanced presence of rational, authentic, active, and wise leadership practices. Leadership mastery in the smallest and otherwise ordinary moments can transform aimless activity in individuals and entropy in organizations into focused energy—one magical moment at a time. |
| campbell soup company history: Campbell Kids Aric Chen, 2004-10-05 To coincide with the 100th birthday of the beloved Campbell's Soup kids, this accessible history and collectors item illustrates how the company mirrored changes in America over the past century. |
| campbell soup company history: The Blueprint Douglas R. Conant, 2020-02-26 A Wall Street Journal and Publishers Weekly Bestseller Lift your leadership to new heights Doug Conant, Founder of ConantLeadership, former CEO of Campbell Soup Company, and former President of Nabisco Foods, shares transformational insights in his new book, The Blueprint. Conant is the only former Fortune 500 CEO who is a New York Times bestselling author, a top 50 Leadership Innovator, a Top 100 Leadership Speaker, and a Top 100 Most Influential Author in the World. Get Unstuck In 1984, Doug Conant was fired without warning and with barely an explanation. He felt hopeless and stuck but, surprisingly, this defeating turn of events turned out to be the best thing that ever happened to him. Doug began to consider what might be holding him back from realizing his potential, fulfilling his dreams, and making a bigger impact on the world around him. Embarking on a journey of self-reflection and discovery, he forged a path to revolutionize his leadership and transform his career trajectory. Ultimately, Doug was able to condense his remarkable leadership story into six practical steps. It wasn't until Doug worked through these six steps that he was able to lift his leadership to heights that ultimately brought him career success, joy, and fulfillment. Reach High - Envision Dig Deep - Reflect Lay the Groundwork - Study Design - Plan Build - Practice Reinforce - Improve In The Blueprint, part leadership manifesto, part practical manual, Doug teaches leaders how to work through the same six steps that he used to transform his journey. The six steps are manageable and incremental, designed to fit practically within the pace of busy modern life. Knowing how daunting the prospect of change can be, Doug arms readers with exercises and practices to realistically bring their foundation to life in every situation. Now, today’s leaders who feel stuck and overwhelmed finally have a blueprint for lifting their leadership to make meaningful change in their organizations and in the world. |
| campbell soup company history: Dolly Dingle Paper Dolls Grace G. Drayton, 1978-01-01 Paper dolls, with costumes representative of the clothes, pets, and toys for the Dingle Dell characters between 1913-1925 and clothes from other countries for Dolly Dingle. |
| campbell soup company history: Soup Through the Ages Victoria R. Rumble, 2009-08-11 As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II. |
| campbell soup company history: It's in There! William Morton Hildebolt, Bonnie Bajorek Daneker, 2017 |
| campbell soup company history: Souper Tomatoes Andrew F. Smith, 2000 Uses tomato soup as a lens through which to investigate the histories of soup, tomatoes, and canning. |
| campbell soup company history: Easy Ways to Good Meals Campbell Soup Company, 2021-09-09 This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. |
| campbell soup company history: From the Family Kitchen Gena Philibert Ortega, 2012-04-12 Celebrate Your Family Recipes and Heritage From Great-grandma's apple pie to Mom's secret-recipe stuffing, food is an important ingredient in every family's history. This three-part keepsake recipe journal will help you celebrate your family recipes and record the precious memories those recipes hold for you--whether they're hilarious anecdotes about a disastrous dish or tender reflections about time spent cooking with a loved one. The foods we eat tell us so much about who we are, where we live and the era we live in. The same is true for the foods our ancestors ate. This book will show you how to uncover historical recipes and food traditions, offering insight into your ancestors' everyday lives and clues to your genealogy. Inside you'll find: • Methods for gathering family recipes • Interview questions to help loved ones record their food memories • Places to search for historical recipes • An explanation of how immigrants influenced the American diet • A look at how technology changed the way people eat • A glossary of historical cooking terms • Modern equivalents to historical units of measure • Actual recipes from late nineteenth- and early twentieth-century cookbooks |
| campbell soup company history: HBR's 10 Must Reads 2015 Harvard Business Review, Daniel Goleman, W. Chan Kim, Renée A. Mauborgne, Clayton M. Christensen, 2015-04-07 A year’s worth of management wisdom, all in one place. We’ve combed through ideas, insights, and best practices from the past year of Harvard Business Review to help you get up to speed fast on the freshest, most relevant thinking driving business today. With authors from Clayton Christensen to Roger Martin and company examples from Netflix to Unilever, this volume brings the most current and important management conversations to your fingertips. This book will inspire you to: Lead by focusing your attention on the right things Import new management practices into your organization the right way—whether they come from other companies or across the globe Better manage your organization’s—and your leaders’—time Rethink vital functions such as HR and marketing Move from a yearly planning cycle to building a winning strategy Make long-term organizational decisions with an eye to national and global economic trends This collection of best-selling articles includes: “Beware the Next Big Thing,” by Julian Birkinshaw ”The Capitalist’s Dilemma,” by Clayton M. Christensen and Derek Van Bever “The Focused Leader,” by Daniel Goleman “The Big Lie of Strategic Planning,” by Roger L. Martin “Contextual Intelligence,” by Tarun Khanna “How Netflix Reinvented HR,” by Patty McCord “Blue Ocean Leadership,” by W. Chan Kim and Renée Mauborgne “The Ultimate Marketing Machine,” by Marc de Swaan Arons, Frank van den Driest, and Keith Weed “Your Scarcest Resource,” by Michael Mankins, Chris Brahm, and Gregory Caimi “How Google Sold Its Engineers on Management,” by David A. Garvin “21st-Century Talent Spotting,” by Claudio Fernández-Aráoz |
| campbell soup company history: A History of Cornell Morris Bishop, 2014-10-15 Cornell University is fortunate to have as its historian a man of Morris Bishop's talents and devotion. As an accurate record and a work of art possessing form and personality, his book at once conveys the unique character of the early university—reflected in its vigorous founder, its first scholarly president, a brilliant and eccentric faculty, the hardy student body, and, sometimes unfortunately, its early architecture—and establishes Cornell's wider significance as a case history in the development of higher education. Cornell began in rebellion against the obscurantism of college education a century ago. Its record, claims the author, makes a social and cultural history of modern America. This story will undoubtedly entrance Cornellians; it will also charm a wider public. Dr. Allan Nevins, historian, wrote: I anticipated that this book would meet the sternest tests of scholarship, insight, and literary finish. I find that it not only does this, but that it has other high merits. It shows grasp of ideas and forces. It is graphic in its presentation of character and idiosyncrasy. It lights up its story by a delightful play of humor, felicitously expressed. Its emphasis on fundamentals, without pomposity or platitude, is refreshing. Perhaps most important of all, it achieves one goal that in the history of a living university is both extremely difficult and extremely valuable: it recreates the changing atmosphere of time and place. It is written, very plainly, by a man who has known and loved Cornell and Ithaca for a long time, who has steeped himself in the traditions and spirit of the institution, and who possesses the enthusiasm and skill to convey his understanding of these intangibles to the reader. The distinct personalities of Ezra Cornell and first president Andrew Dickson White dominate the early chapters. For a vignette of the founder, see Bishop's description of his first buildings (Cascadilla, Morrill, McGraw, White, Sibley): At best, he writes, they embody the character of Ezra Cornell, grim, gray, sturdy, and economical. To the English historian, James Anthony Froude, Mr. Cornell was the most surprising and venerable object I have seen in America. The first faculty, chosen by President White, reflected his character: his idealism, his faith in social emancipation by education, his dislike of dogmatism, confinement, and inherited orthodoxy; while the romantic upstate gothic architecture of such buildings as the President's house (now Andrew D. White Center for the Humanities), Sage Chapel, and Franklin Hall may be said to portray the taste and Soul of Andrew Dickson White. Other memorable characters are Louis Fuertes, the beloved naturalist; his student, Hugh Troy, who once borrowed Fuertes' rhinoceros-foot wastebasket for illicit if hilarious purposes; the more noteworthy and the more eccentric among the faculty of succeeding presidential eras; and of course Napoleon, the campus dog, whose talent for hailing streetcars brought him home safely—and alone—from the Penn game. The humor in A History of Cornell is at times kindly, at times caustic, and always illuminating. |
| campbell soup company history: A Conspiracy of Images John J. Curley, 2013-12-03 An important new look at Cold War art on both sides of the Atlantic |
| campbell soup company history: The Three Rules Michael E. Raynor, Mumtaz Ahmed, 2013 A data-driven assessment analyzes the practices of thousands of high- and low-performing companies over a forty-five-year period to reveal unique thinking habits and counterintuitive strategies. |
| campbell soup company history: Campbell's Soup Collectibles David Young, Micki Young, 1998 This is the first book to explore the collectibles of one of America's premiere foods. From the early dolls of the Campbell Kids to modern day collectibles, this guide covers all different forms of Campbell's soup collectibles. More than 1,700 different Campbell's items are listed, described in detail and priced according to the latest market values. In addition, there are more than 600 colour photos. You'll be astounded by the number and variety of items available. This guide, great for the beginner or expert collector, will help you sort through the entire line of Campbell's so you can better enjoy your M'm, M'm Great! hobby. |
| campbell soup company history: Pearl Sets the Pace Mary Carolyn Hollers George, 2020-11-15 A family business frequently involves enough drama to fill a book--this one in fact. Pearl Sets the Pace tells the story of two landmark companies and a mighty dynasty. It begins in 1883, with the arrival of German brew master Otto Koehler in the bustling city of San Antonio, Texas. He establishes himself as one of the founders of a firm that eventually becomes the Pearl Brewery. In 1914, his murder at the hands of a disgruntled mistress becomes front-page news across the nation. Emma, his grieving (but tough-as-nails) widow, assumes leadership of the company and keeps it afloat during the dark days of Prohibition. In 1941, Margaret Koehler, one of Emma's granddaughters, marries David Earl Pace. After World War II, the young couple formulate a secret recipe for Mexican salsa. Like mad scientists, they experiment in their home kitchen and try out their concoctions on friends. From such humble beginnings grew a mighty enterprise, a real-world manifestation of the American Dream. By the early 1990s, Dave and Margaret's picante sauce was the top-selling Mexican food condiment in the world. Their descendants sold the business to the Campbell Soup Company for $1.1 billion. Through murders and mistresses, Depression and divorces, booms and busts, a passion for product sustained the Koehler-Pace clan. To make something, not simply for their neighbors to buy, but also something that would become integral to their daily lives. That became their defining principle. Yes, it defined them, but it also characterized their city. Can anyone really imagine San Antonio without beer and picante sauce? This is the story of a proud, complicated, and interwoven family and the two great enterprises they wrangled. But it is also the story of a unique Texas city and the people it breeds. It's a business story, a family story, and a story of a thriving, modern city; it is also our story. |
| campbell soup company history: Campbell's Great American Cookbook Campbell Soup Company, 1984 A culinary treasury of more than 500 best-loved recipes from Colonial times to the present--Dust jacket. |
| campbell soup company history: The Margaret Rudkin Pepperidge Farm Cookbook Margaret Rudkin, 1970 |
| campbell soup company history: Closing the Engagement Gap Julie Gebauer, Don Lowman, Joanne Gordon, 2008 When people are truly engaged in their work they give more discretionary effort' and make a huge difference to their company. They ask, 'What's in it for us?' instead of 'What's in it for me?'. Yet an engaged workforce is as rare as it is valuable. This groundbreaking global study shows that most people are not engaged and don't contribute as much value as they could - not because they're lazy, but because their managers don't know how to draw the best out of them. Using real-world examples, the authors show that consistently better engagement really is possible.' |
| campbell soup company history: Campbell Collection of Soup Tureens at Winterthur Henry Francis du Pont Winterthur Museum, Donald L. Fennimore, Pat A. Halfpenny, 2000 Even a cursory glance at the 121 items selected for presentation in this illustrated volume reveals the breadth of the collection. The introductory essay touches on the historical context of the tureens, relating their creation to the history of dining practices from the seventeenth through the nineteenth centuries. Each entry includes up-to-date information on makers, fabrication methods, and provenance. In addition, the extensive appendix includes an essay describing the process of XRF analysis (energy dispersive X-ray fluorescence), which is used in the identification and quantification of elements in silver objects and thus aids in their dating.--BOOK JACKET. |
| campbell soup company history: The Girl Who Ate Everything: Easy Family Recipes from a Girl Who Has Tried Them All Christy Denney, 2023-02-02 Five hungry kids, a husband in the NFL, and staying in shape—popular blogger Christy Denney has her work cut out for her in the kitchen. Her solution? Simple, quick, and mouthwatering recipes. The Girl Who Ate Everything compiles all of Christy’s favorite tried and true recipes, as well as brand new and equally tasty ones created just for this book. From Chicken Pot Pie Crumble to Cinnamon Roll Sheet Cake, these recipes will have your family begging you for more! |
| campbell soup company history: Fashion Andy Warhol, 2004 Before he found fame as the father of Pop Art, Andy Warhol was an accomplished advertising illustrator and commercial artist for fashion tastemakers such as Barney's, Neiman Marcus, I. Miller, Glamour, Mademoiselle, and Harper's Bazaar. This delicately beautiful, colorfully playful, and hugely influential fashion illustration work from the 1950s has never before been collected in a book. A pop object in itself, Andy Warhol Fashion is a fun and gorgeous gallery of hundreds of his most delightful images. These witty drawings -- fanciful shoes, chic hats, smart suits, and perfect accessories to match -- showcase his unique ability to find inspiration in the everyday and elevate the ordinary to the extraordinary. Sprinkled with Warhol's perceptively funny observations (When you think about it, department stores are kind of like museums.), and a reflection on Warhol's influence in the fashion world by Simon Doonan, Andy Warhol Fashion is a must-have acquisition for anyone with style. |
| campbell soup company history: Global Brooklyn Fabio Parasecoli, Mateusz Halawa, 2021-01-14 What do the fashionable food hot spots of Cape Town, Mumbai, Copenhagen, Rio de Janeiro, and Tel Aviv have in common? Despite all their differences, consumers in each major city are drawn to a similar atmosphere: rough wooden tables in postindustrial interiors lit by edison bulbs. There, they enjoy single-origin coffee, kombucha, and artisanal bread. This is 'Global Brooklyn,' a new transnational aesthetic regime of urban consumption. It may look shabby and improvised, but it is all carefully designed. It may romance the analog, but is made to be Instagrammed. It often references the New York borough, but is shaped by many networked locations where consumers participate in the global circulation of styles, flavors, practices, and values. This book follows this phenomenon across different world cities, arguing for a stronger appreciation of design and materialities in understanding food cultures. Attentive to local contexts, struggles, and identities, contributors explore the global mobility of aesthetic, ethical, and entrepreneurial projects, and how they materialize in everyday practices on the ground. They describe new connections among eating, drinking, design, and communication in order to give a clearer sense of the contemporary transformations of food cultures around the world. |
| campbell soup company history: Living the 7 Habits Stephen R. Covey, 1999 In the ten years since its publication, The 7 Habits of Highly Effective People has become a worldwide phenomenon, with more than twelve million readers in thirty-two languages. Living the 7 Habits: Stories of Courage and Inspiration captures the essence of people's real-life experiences, applying proven principles to help them solve their problems and overcome challenges. In this uplifting and riveting collection of stories, readers will find wonderful examples of hope and encouragement as they are touched by the words of real people and their experiences of change-change that got them through difficult times; change that solved family crises; change that mended broken relationships; change that turned their businesses around; change that influenced entire communities. |
| campbell soup company history: Campbells Best-Loved Recipes Ltd Publications International, 2012-11 Are you looking for a cookbook that has it all? Campbell s Best-Loved Recipes is that book, offering how-to information along with more than 200 easy, delicious recipes. The book starts off with more than 30 pages of cooking advice, guidance, and helpful tips, and follows with family-pleasing recipes from a brand you know and love. More than 200 recipes, including classics and everyday dishes, most with full-color photos. Tips on getting started, outfitting your kitchen, easy entertaining, stocking your pantry, and emergency substitutions. Chapters include Appetizers, Soups, Sandwiches, Meats, Poultry, Fish, Slow Cooking, Casseroles, Sides, Desserts, and more. |
| campbell soup company history: The Way We Ate Noah Fecks, Paul Wagtouicz, 2013-10-29 From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities. Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities. The Way We Ate captures the twentieth century through the food we’ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog The Way We Ate) are your guides to a dazzling display of culinary impressionism: For each year from 1901 to 2000, they invite a well-known chef or food connoisseur to translate the essence or idea of a historical event into a beautifully realized dish or cocktail. The result is an eclectic array of modern takes and memorable classics, featuring original recipes conjured by culinary notables, including: Daniel Boulud, Jacques Pépin, Marc Forgione, José Andrés, Ruth Reichl, Marcus Samuelsson, Michael White, Andrew Carmellini, Anita Lo, Gael Greene, Michael Lomonaco, Melissa Clark, Justin Warner, Michael Laiskonis, Sara Jenkins, Shanna Pacifico, Jeremiah Tower, and Ashley Christensen An innovative work of history and a cookbook like no other, The Way We Ate is the story of a nation’s cravings—and how they continue to influence the way we cook, eat, and talk about food today. |
| campbell soup company history: NOPI Yotam Ottolenghi, Ramael Scully, 2015-10-20 A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant. In collaboration with Nopi's head chef Ramael Scully, Yotam's journey from the Middle East to the Far East is one of big and bold flavors, with surprising twists along the way. |
| campbell soup company history: Georgia Baptists Jesse Harrison Campbell, 1847 |
| campbell soup company history: City of Immortals Carolyn Campbell, 2019-10-20 This first-person account of a legendary necropolis will delight Francophiles, tourists and armchair travelers, while enriching the experience of taphophiles (cemetery lovers) and aficionados of art and architecture, mystery and romance. Carolyn Campbell's evocative images are complemented by those of renowned landscape photographer Joe Cornish. City of Immortals celebrates the novelty and eccentricity of Père-Lachaise Cemetery through the engrossing story of the history of the site established by Napoleonic decree along with portraits of the last moments of the cultural icons buried within its walls. In addition to several conversations with some of the high-profile residents, three guided tours are provided along with an illustrated pull-out map featuring the grave sites of eighty-four architects, artists, writers, musicians, dancers, filmmakers and actors, including Oscar Wilde, Jim Morrison of the Doors. Frédéric Chopin, Georges Bizet, Edith Piaf, Maria Callas, Isadora Duncan, Eugène Delacroix, Gertrude Stein, Amedeo Modigliani, Sarah Bernhardt, Simone Signoret, Colette and Marcel Proust. |
| campbell soup company history: Pure Ketchup Andrew F. Smith, 1996 When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum. |
| campbell soup company history: The 360° Corporation Sarah Kaplan, 2019-09-03 Companies are increasingly facing intense pressures to address stakeholder demands from every direction: consumers want socially responsible products; employees want meaningful work; investors now screen on environmental, social, and governance criteria; clicktivists create social media storms over company missteps. CEOs now realize that their companies must be social as well as commercial actors, but stakeholder pressures often create trade-offs with demands to deliver financial performance to shareholders. How can companies respond while avoiding simple greenwashing or pinkwashing? This book lays out a roadmap for organizational leaders who have hit the limits of the supposed win-win of shared value to explore how companies can cope with real trade-offs, innovating around them or even thriving within them. Suggesting that the shared-value mindset may actually get in the way of progress, bestselling author Sarah Kaplan shows in The 360° Corporation how trade-offs, rather than being confusing or problematic, can actually be the source of organizational resilience and transformation. |
| campbell soup company history: History of Central Soya Co., Inc. and of the McMillen Family's Work with Soybeans and Soy Ingredients (1934-2020) William Shurtleff; Akiko Aoyagi, 2020-08-17 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 91 photographs and illustrations - many in color. Free of charge in digital PDF format on Google Books. |
| campbell soup company history: Eight Flavors Sarah Lohman, 2016-12-06 This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured. |
| campbell soup company history: Binging with Babish Andrew Rea, 2019-10-22 The New York Times bestselling cookbook based on the hit YouTube show for foodie fans of film and TV—with an introduction by Jon Favreau. On his popular cooking show Binging with Babish, Andrew Rea shares a delectable recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and many other fan-favorite recipes. Readers will find everything from new weeknight staples, like Bubba's shrimp from Forrest Gump, to special occasion treats like the chocolate lava cake from Jon Favreau’s Chef—which the actor/director made himself during a guest appearance on Rea’s show. Complete with behind-the-scenes stories and never-seen-before photos, as well as answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show. |
| campbell soup company history: Symbols of America Hal Morgan, 1987 Identifies and briefly describes trademarks associated with products, banks, publishers, TV networks, film studios, trade unions, clubs, and professional sports teams |
| campbell soup company history: Encyclopaedia Britannica Hugh Chisholm, 1910 This eleventh edition was developed during the encyclopaedia's transition from a British to an American publication. Some of its articles were written by the best-known scholars of the time and it is considered to be a landmark encyclopaedia for scholarship and literary style. |
| campbell soup company history: Best Recipes From the Backs of Boxes, Bottles, Cans, and Jars Ceil Dyer, 2017-04-15 Hundreds of recipes that have appeared on the backs of packages for decades, withstanding the test of time, include perennial favorites that are simple, easy to prepare, economical, and delicious. |
| campbell soup company history: Multiply/divide Wendy S. Walters, 2015 Essays that explore the psyches of cities such as Chicago, Manhattan, Portsmouth, and Washington D.C -- |
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Campbell’s ® Condensed Soup is the start to a great recipe. Whether you’re prepping for a holiday or just pulling together a quick dish – we’ve got you covered.
Recipes Archive - The Campbell's Company
15-Minute Chicken & Rice Dinner gives you chicken, rice and veggies, all in one skillet, all in 15 minutes, start to finish.
WHERE TO BUY - The Campbell's Company
Find where you can buy Campbell's products near you. Check availability and find local stores that sell our soups and products near you.
Products Archive - The Campbell's Company
Campbell’s ® Products From soups to sauces, pasta, snacks and beverages, we take pride in offering you the food you'll love.
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Easy Recipes | Campbell's® Recipes
Campbell's® casserole and baked dish recipes are full of ingredients you'll love. These recipes are easy to prep, loaded with flavor and sure to bring smiles to those around your table.
FAQs - The Campbell's Company
FAQs Find answers to frequently asked questions about our line-up of Campbell’s ® soups, sauces and pastas, and Campbell Soup Company. General Information
Ranch Chicken with Herby Cream Sauce | Campbell's® Recipes
Campbell’s® Condensed Cream of Mushroom Soup is the umami-packed base to this dish’s robust sauce, made extra zesty with ranch dressing mix. With such simple-to-use ingredients, …
Easy Cook Recipes | Campbell's® Recipes
Didn't find the recipe you're looking for? Campbell’s® has endless dinner possibilities that the whole family will love!
