Food and Age in Europe, 1800-2000 (eBook, PDF)

Redaktion: Jensen, Tenna; Atkins, Peter; Scholliers, Peter; Nyvang, Caroline

• Format: PDF

Produktbeschreibung

This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 200
• Erscheinungstermin: 16. Januar 2019
• Englisch
• ISBN-13: 9780429958106
• Artikelnr.: 56838724

Autorenporträt

Tenna Jennsen is Associate Professor of Health and Ageing Research at CoRe-Center for Health Research in the Humanities, University of Copenhagen, Denmark. Caroline Nyvang is a senior researcher with The Royal Danish Library Peter Scholliers is Emeritus Professor of History at Vrije Universiteit Brussel (VUB). Peter J. Atkins is Emeritus Professor of Geography at the University of Durham, United Kingdom.

Inhaltsangabe

Part One: Infants 1. Introduction (Caroline Nyvang and Tenna Jensen) 2.
Breastfeeding, substitutes and infant mortality 1835-1981: the Nordic
experience (Anne Løkke) 3. Infant feeding and infant mortality in the
United Kingdom in the late nineteenth and early twentieth centuries (Peter
Atkins) 4. It all started with Kindermehl. Henri Nestlé and the beginning
of the industrial production of infant food (Karl Peter Ellerbrock) 5.
Infants' diets at the turn of the 20th Century: the puericulture of Adolphe
Pinard (Alain Drouard) Part Two: Children and Adolescents 6. Little adults?
Children and their diet in Brussels, 1820-1860 (Peter Scholliers) 7.
Nutrition of working-class schoolchildren in Britain, 1902-1980 (Derek J.
Oddy) 8. Socialism and yeast cakes with vanilla cream. School canteens in
Czechoslovakia in the 1950s to 1970s (Martin Franck) 9. Cooking with kids.
Danish cookbooks for children 1847-1975 (Caroline Nyvang) 10. What's
cooking, boys? Cooking, masculinity and boy's cooking in Danish cookbooks
for children since 1975 (Jonatan Leer) Part Three: Adults and Old People
11. One hundred years of rations: food in the British army, 1914-2014
(Rachel Duffett) 12. From productivity to employee welfare. Worksite food
services and nutrition counselling of working adults in 20th-century in
Finland (Kaija Rautavirta et al) 13. Eat well - age well. The changing
importance of food in 20th and 21st century aging policy (Denmark,
1892-2014) (Tenna Jensen) 14. Food for the Elderly (Germany, 1850-1950)
(Ulrike Thoms) 15. Recipes Through a Life-Time: Women's magazines and blog,
Denmark, 1920-2015 (Karen Klitgaard Povlsen) 16. Conclusions (Caroline
Nyvang and Tenna Jensen)