- Broschiertes Buch
- Merkliste
- Auf die Merkliste
- Bewerten Bewerten
- Teilen
- Produkt teilen
- Produkterinnerung
- Produkterinnerung
This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history and food systems, food cultures and food politics.
This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history and food systems, food cultures and food politics.
Produktdetails
- Produktdetails
- Verlag: Taylor & Francis
- Seitenzahl: 280
- Erscheinungstermin: 9. September 2016
- Englisch
- Abmessung: 234mm x 156mm x 15mm
- Gewicht: 395g
- ISBN-13: 9781138274198
- ISBN-10: 1138274194
- Artikelnr.: 57040109
- Verlag: Taylor & Francis
- Seitenzahl: 280
- Erscheinungstermin: 9. September 2016
- Englisch
- Abmessung: 234mm x 156mm x 15mm
- Gewicht: 395g
- ISBN-13: 9781138274198
- ISBN-10: 1138274194
- Artikelnr.: 57040109
Dr Peter J. Atkins is Reader in the Department of Geography, Durham University, UK. Dr Peter Lummel is Scientific Director of the Freilichtmuseum Domÿne Dahlem, Berlin, Germany. Professor Derek J. Oddy is Professor Emeritus at the University of Westminster, UK.
Preface; Chapter 1 Food and the City, Peter J. Atkins, Derek J. Oddy; Part
a Feeding the Multitude; Chapter 2 Urbanization and Nutrition: Historical
Research Reconsidered, Hans Jürgen Teuteberg; Chapter 3 'A Tale of Two
Cities': A Comparison of Food Supply in London and Paris in the 1850s,
Peter J. Atkins; Chapter 4 Urbanization and Dietary Change in Mediterranean
Europe: Barcelona, 1870-1935, Roser Nicolau-Nos, Josep Pujol Pujol-Andreu;
Chapter 5 Food Science/Food Politics: Max Rubner and 'Rational Nutrition'
in Fin-de-Siècle Berlin, Corinna Treitel; Chapter 6 How to Feed Three
Million Inhabitants: Berlin in the First Years after the Second World War,
1945-1948, Jürgen Schmidt; Part b Food Regulation; Chapter 7 Food Fraud and
the Big City: Brussels' Responses to Food Anxieties in the Nineteenth
Century, Peter Scholliers; Chapter 8 Food Quality in London and the Rise of
the Public Analyst, 1870-1939, Derek J. Oddy; Chapter 9 Municipal
Laboratories and the Analysis of Foodstuffs in France under the Third
Republic: A Case Study of the Paris Municipal Laboratory, 1878-1907,
Alessandro Stanziani; Chapter 10 The 'War Against Food Adulteration':
Municipal Food Monitoring and Citizen Self-Help Associations in Germany,
1870s-1880s, Vera Hierholzer; Part c Food Innovations - The Product
Perspective; Chapter 11 The Discovery of Vitamins and its Impact on the
Food Industry: The Issue of Tinned Sweetened Condensed Skim Milk 1890-1940,
Adel P. den Hartog; Chapter 12 First-Class Restaurants and Luxury Food
Stores: The Emergence of the Soviet Culture of Consumption in the 1930s,
Jukka Gronow; Chapter 13 A Shop Window of the Regime: The Position of
Prague as the Capital in the Preferential Supply System of Selected
Czechoslovakian Cities, 1950-1970, Martin Franc; Chapter 14
Born-in-the-City: The Supermarket in Germany, Peter Lummel; Chapter 15 The
Changing Position of Exotic Foods in Post-War Amsterdam, Anneke H. van
Otterloo; Chapter 16 The Immigrant Impact upon London's Food since c.1850,
Panikos Panayi; Part d Eating Fashions - The Consumer Perspective; Chapter
17 Scientists at the Table: The Cultural Significance of Scientists'
Festive Meals in Berlin, 1830-1940, Ulrike Thoms; Chapter 18 Reforming Diet
at the End of the Nineteenth Century in Europe, Alain Drouard; Chapter 19
Turtle Soup and Water Porridge: Some Social and Cultural Perspectives on
Food Habits in the City of Oslo, 1860-2000, Virginie Amilien; Chapter 20
Food Markets in the City of Bordeaux - From the 1960s until Today:
Historical Evolution and Anthropological Aspects, Isabelle Téchoueyres;
Chapter 21 Conclusion, Peter J. Atkins, Derek J. Oddy;
a Feeding the Multitude; Chapter 2 Urbanization and Nutrition: Historical
Research Reconsidered, Hans Jürgen Teuteberg; Chapter 3 'A Tale of Two
Cities': A Comparison of Food Supply in London and Paris in the 1850s,
Peter J. Atkins; Chapter 4 Urbanization and Dietary Change in Mediterranean
Europe: Barcelona, 1870-1935, Roser Nicolau-Nos, Josep Pujol Pujol-Andreu;
Chapter 5 Food Science/Food Politics: Max Rubner and 'Rational Nutrition'
in Fin-de-Siècle Berlin, Corinna Treitel; Chapter 6 How to Feed Three
Million Inhabitants: Berlin in the First Years after the Second World War,
1945-1948, Jürgen Schmidt; Part b Food Regulation; Chapter 7 Food Fraud and
the Big City: Brussels' Responses to Food Anxieties in the Nineteenth
Century, Peter Scholliers; Chapter 8 Food Quality in London and the Rise of
the Public Analyst, 1870-1939, Derek J. Oddy; Chapter 9 Municipal
Laboratories and the Analysis of Foodstuffs in France under the Third
Republic: A Case Study of the Paris Municipal Laboratory, 1878-1907,
Alessandro Stanziani; Chapter 10 The 'War Against Food Adulteration':
Municipal Food Monitoring and Citizen Self-Help Associations in Germany,
1870s-1880s, Vera Hierholzer; Part c Food Innovations - The Product
Perspective; Chapter 11 The Discovery of Vitamins and its Impact on the
Food Industry: The Issue of Tinned Sweetened Condensed Skim Milk 1890-1940,
Adel P. den Hartog; Chapter 12 First-Class Restaurants and Luxury Food
Stores: The Emergence of the Soviet Culture of Consumption in the 1930s,
Jukka Gronow; Chapter 13 A Shop Window of the Regime: The Position of
Prague as the Capital in the Preferential Supply System of Selected
Czechoslovakian Cities, 1950-1970, Martin Franc; Chapter 14
Born-in-the-City: The Supermarket in Germany, Peter Lummel; Chapter 15 The
Changing Position of Exotic Foods in Post-War Amsterdam, Anneke H. van
Otterloo; Chapter 16 The Immigrant Impact upon London's Food since c.1850,
Panikos Panayi; Part d Eating Fashions - The Consumer Perspective; Chapter
17 Scientists at the Table: The Cultural Significance of Scientists'
Festive Meals in Berlin, 1830-1940, Ulrike Thoms; Chapter 18 Reforming Diet
at the End of the Nineteenth Century in Europe, Alain Drouard; Chapter 19
Turtle Soup and Water Porridge: Some Social and Cultural Perspectives on
Food Habits in the City of Oslo, 1860-2000, Virginie Amilien; Chapter 20
Food Markets in the City of Bordeaux - From the 1960s until Today:
Historical Evolution and Anthropological Aspects, Isabelle Téchoueyres;
Chapter 21 Conclusion, Peter J. Atkins, Derek J. Oddy;
Preface; Chapter 1 Food and the City, Peter J. Atkins, Derek J. Oddy; Part
a Feeding the Multitude; Chapter 2 Urbanization and Nutrition: Historical
Research Reconsidered, Hans Jürgen Teuteberg; Chapter 3 'A Tale of Two
Cities': A Comparison of Food Supply in London and Paris in the 1850s,
Peter J. Atkins; Chapter 4 Urbanization and Dietary Change in Mediterranean
Europe: Barcelona, 1870-1935, Roser Nicolau-Nos, Josep Pujol Pujol-Andreu;
Chapter 5 Food Science/Food Politics: Max Rubner and 'Rational Nutrition'
in Fin-de-Siècle Berlin, Corinna Treitel; Chapter 6 How to Feed Three
Million Inhabitants: Berlin in the First Years after the Second World War,
1945-1948, Jürgen Schmidt; Part b Food Regulation; Chapter 7 Food Fraud and
the Big City: Brussels' Responses to Food Anxieties in the Nineteenth
Century, Peter Scholliers; Chapter 8 Food Quality in London and the Rise of
the Public Analyst, 1870-1939, Derek J. Oddy; Chapter 9 Municipal
Laboratories and the Analysis of Foodstuffs in France under the Third
Republic: A Case Study of the Paris Municipal Laboratory, 1878-1907,
Alessandro Stanziani; Chapter 10 The 'War Against Food Adulteration':
Municipal Food Monitoring and Citizen Self-Help Associations in Germany,
1870s-1880s, Vera Hierholzer; Part c Food Innovations - The Product
Perspective; Chapter 11 The Discovery of Vitamins and its Impact on the
Food Industry: The Issue of Tinned Sweetened Condensed Skim Milk 1890-1940,
Adel P. den Hartog; Chapter 12 First-Class Restaurants and Luxury Food
Stores: The Emergence of the Soviet Culture of Consumption in the 1930s,
Jukka Gronow; Chapter 13 A Shop Window of the Regime: The Position of
Prague as the Capital in the Preferential Supply System of Selected
Czechoslovakian Cities, 1950-1970, Martin Franc; Chapter 14
Born-in-the-City: The Supermarket in Germany, Peter Lummel; Chapter 15 The
Changing Position of Exotic Foods in Post-War Amsterdam, Anneke H. van
Otterloo; Chapter 16 The Immigrant Impact upon London's Food since c.1850,
Panikos Panayi; Part d Eating Fashions - The Consumer Perspective; Chapter
17 Scientists at the Table: The Cultural Significance of Scientists'
Festive Meals in Berlin, 1830-1940, Ulrike Thoms; Chapter 18 Reforming Diet
at the End of the Nineteenth Century in Europe, Alain Drouard; Chapter 19
Turtle Soup and Water Porridge: Some Social and Cultural Perspectives on
Food Habits in the City of Oslo, 1860-2000, Virginie Amilien; Chapter 20
Food Markets in the City of Bordeaux - From the 1960s until Today:
Historical Evolution and Anthropological Aspects, Isabelle Téchoueyres;
Chapter 21 Conclusion, Peter J. Atkins, Derek J. Oddy;
a Feeding the Multitude; Chapter 2 Urbanization and Nutrition: Historical
Research Reconsidered, Hans Jürgen Teuteberg; Chapter 3 'A Tale of Two
Cities': A Comparison of Food Supply in London and Paris in the 1850s,
Peter J. Atkins; Chapter 4 Urbanization and Dietary Change in Mediterranean
Europe: Barcelona, 1870-1935, Roser Nicolau-Nos, Josep Pujol Pujol-Andreu;
Chapter 5 Food Science/Food Politics: Max Rubner and 'Rational Nutrition'
in Fin-de-Siècle Berlin, Corinna Treitel; Chapter 6 How to Feed Three
Million Inhabitants: Berlin in the First Years after the Second World War,
1945-1948, Jürgen Schmidt; Part b Food Regulation; Chapter 7 Food Fraud and
the Big City: Brussels' Responses to Food Anxieties in the Nineteenth
Century, Peter Scholliers; Chapter 8 Food Quality in London and the Rise of
the Public Analyst, 1870-1939, Derek J. Oddy; Chapter 9 Municipal
Laboratories and the Analysis of Foodstuffs in France under the Third
Republic: A Case Study of the Paris Municipal Laboratory, 1878-1907,
Alessandro Stanziani; Chapter 10 The 'War Against Food Adulteration':
Municipal Food Monitoring and Citizen Self-Help Associations in Germany,
1870s-1880s, Vera Hierholzer; Part c Food Innovations - The Product
Perspective; Chapter 11 The Discovery of Vitamins and its Impact on the
Food Industry: The Issue of Tinned Sweetened Condensed Skim Milk 1890-1940,
Adel P. den Hartog; Chapter 12 First-Class Restaurants and Luxury Food
Stores: The Emergence of the Soviet Culture of Consumption in the 1930s,
Jukka Gronow; Chapter 13 A Shop Window of the Regime: The Position of
Prague as the Capital in the Preferential Supply System of Selected
Czechoslovakian Cities, 1950-1970, Martin Franc; Chapter 14
Born-in-the-City: The Supermarket in Germany, Peter Lummel; Chapter 15 The
Changing Position of Exotic Foods in Post-War Amsterdam, Anneke H. van
Otterloo; Chapter 16 The Immigrant Impact upon London's Food since c.1850,
Panikos Panayi; Part d Eating Fashions - The Consumer Perspective; Chapter
17 Scientists at the Table: The Cultural Significance of Scientists'
Festive Meals in Berlin, 1830-1940, Ulrike Thoms; Chapter 18 Reforming Diet
at the End of the Nineteenth Century in Europe, Alain Drouard; Chapter 19
Turtle Soup and Water Porridge: Some Social and Cultural Perspectives on
Food Habits in the City of Oslo, 1860-2000, Virginie Amilien; Chapter 20
Food Markets in the City of Bordeaux - From the 1960s until Today:
Historical Evolution and Anthropological Aspects, Isabelle Téchoueyres;
Chapter 21 Conclusion, Peter J. Atkins, Derek J. Oddy;