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. Contributors respond to a number of important questions, including: when and how did local food production cease to be sufficient for the city and when did improved transport conditions and liberal commercial relations replace local by supra-regional food…mehr
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. Contributors respond to a number of important questions, including: when and how did local food production cease to be sufficient for the city and when did improved transport conditions and liberal commercial relations replace local by supra-regional food supplies? How far did the food industry contribute to improved living conditions in cities? What influence did urban consumers have? Food and the City in Europe since 1800 also examines issues of food hygiene and health impacts in cities, looks at various food innovations and how 'new' foods often first gained acceptance in cities, and explores how eating fashions have changed over the centuries.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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.
Inhaltsangabe
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;
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;
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