Rachel Duffett

Food and War in Twentieth Century Europe

Herausgeber: Zweiniger-Bargielowska, Ina

• Gebundenes Buch

Produktbeschreibung

Wars cannot be fought and sustained without food and this unique collection explores the impact of war on food production, allocation and consumption in Europe in the era of total war. The analysis ranges from military provisioning and systems of food rationing to civilians' survival strategies and the role of war in stimulating innovation and modernization.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 294
• Erscheinungstermin: 28. August 2011
• Englisch
• Abmessung: 160mm x 240mm x 24mm
• Gewicht: 657g
• ISBN-13: 9781409417705
• ISBN-10: 1409417700
• Artikelnr.: 41253597

Autorenporträt

Ina Zweiniger-Bargielowska, University of Illinois, Chicago, USA, Rachel Duffett, University of Essex, UK & Alain Drouard, Sorbonne, Paris, France and President of ICREFH

Inhaltsangabe

Chapter 1: Introduction; Part I: Soldiers and their Food; Chapter 2: Food
Provisioning in the German Army of the First World War; Chapter 3: British
Army Provisioning on the Western Front, 1914-1918; Chapter 4: Fighting a
Kosher War: German Jews and Kashrut in the First World War; Part II: Home
Front: The Citizens Adapt; Chapter 5: Food Provisioning on the German Home
Front, 1914-1918; Chapter 6: Bread from Wood: Natural Food Substitutes in
the Czech Lands during the First World War; Chapter 7: Hunger and Misery:
The Influence of the First World War on the Diet of Slovenian Civilians;
Chapter 8: The Spanish Civil War and its Aftermath: Eating Strategies and
Social Change 1; Chapter 9: Alimentary and Pellagra Psychoses in Besieged
Leningrad; Part III: Home Front: The State Intervenes; Chapter 10: Fair
Shares? The Limits of Food Policy in Britain during the Second World War;
Chapter 11: Communal Feeding in War Time: British Restaurants, 1940-1947;
Chapter 12: Rationing and Politics: The French Academy of Medicine and Food
Shortages during the German Occupation and the Vichy Regime; Chapter 13:
Réalités cruelles: State Controls and the Black Market for Food in Occupied
France; Chapter 14: Nutrition Education in Times of Food Shortages and
Hunger: War and Occupation in the Netherlands, 1939-1945; Part IV: War,
Modernization and Innovation; Chapter 15: Mikkel Hindhede and the Science
and Rhetoric of Food Rationing in Denmark 1917-1918 1; Chapter 16: The
Modernization of the Icelandic Diet and the Impact of War, 1914-1945;
Chapter 17: Horsemeat in France: A Food Item that Appeared during the War
of 1870 and Disappeared after the Second World War; Chapter 18: The
Innovative Power of War: The Army, Food Sciences and the Food Industry in
Germany in the Twentieth Century; Chapter 19: Conclusion