Food and the City in Europe since 1800
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Food and the City in Europe since 1800
Lummel, Peter; Oddy, Professor Derek J.; Atkins, Professor Peter J.
Taylor & Francis Ltd
06/2007
280
Dura
Inglês
9780754649892
15 a 20 dias
Examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe. This book also studies 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.
Contents: Preface; Food and the city, Peter J. Atkins and Derek J. Oddy. Part A Feeding the Multitude: Urbanization and nutrition: historical research reconsidered, Hans JA rgen Teuteberg; 'A tale of 2 cities': a comparison of food supply in London and Paris in the 1850s, Peter J. Atkins; Urbanization and dietary change in Mediterranean Europe: Barcelona, 1870a "1935, Roser Nicolau-Nos and Josep Pujol-Andreu; Food science/food politics: Max Rubner and 'rational nutrition' in fin-de-siAcle Berlin, Corinna Treitel; How to feed 3 million inhabitants: Berlin in the first years after the Second World war, 1945a "1948, JA rgen Schmidt. Part B Food Regulation: Food fraud and the big city: Brussels' responses to food anxieties in the 19th century, Peter Scholliers; Food quality in London and the rise of the public analyst, 1870a "1939, Derek J. Oddy; Municipal laboratories and the analysis of foodstuffs in France under the Third Republic: a case study of the Paris municipal laboratory, 1878a "1907, Alessandro Stanziani; The 'war against food adulteration': municipal food monitoring and citizen self-help associations in Germany, 1870sa "1880s, Vera Hierholzer. Part C Food Innovations a " the Product Perspective: The discovery of vitamins and its impact on the food industry: the issue of tinned sweetened condensed skim milk 1890a "1940, Adel P. den Hartog; First-class restaurants and luxury food stores: the emergence of the Soviet culture of consumption in the 1930s, Jukka Gronow; A shop window of the regime: the position of Prague as the capital in the preferential supply system of selected Czechoslovakian cities, 1950a "1970, Martin Franc; Born-in-the-city: the supermarket in Germany, Peter Lummel; The changing position of exotic foods in post-war Amsterdam, Anneke H. van Otterloo; The immigrant impact upon London's food since c.1850, Panikos Panayi. Part D Eating Fashions - the Consumer Perspective: Scientists at the table: the cultural significance of scientists' festive meals in Berlin, 1830a "1940, Ulrike Thoms; Reforming diet at the end of the 19th century in Europe, Alain Drouard; Turtle soup and water porridge: some social and cultural perspectives on food habits in the city of Oslo, 1860a "2000, Virginie Amilien; Food markets in the city of Bordeaux a " from the 1960s until today: historical evolution and anthropological aspects, IsabelleTA(c)choueyres; Conclusion, Peter J. Atkins and Derek J. Oddy; Index.
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Examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe. This book also studies 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.
Contents: Preface; Food and the city, Peter J. Atkins and Derek J. Oddy. Part A Feeding the Multitude: Urbanization and nutrition: historical research reconsidered, Hans JA rgen Teuteberg; 'A tale of 2 cities': a comparison of food supply in London and Paris in the 1850s, Peter J. Atkins; Urbanization and dietary change in Mediterranean Europe: Barcelona, 1870a "1935, Roser Nicolau-Nos and Josep Pujol-Andreu; Food science/food politics: Max Rubner and 'rational nutrition' in fin-de-siAcle Berlin, Corinna Treitel; How to feed 3 million inhabitants: Berlin in the first years after the Second World war, 1945a "1948, JA rgen Schmidt. Part B Food Regulation: Food fraud and the big city: Brussels' responses to food anxieties in the 19th century, Peter Scholliers; Food quality in London and the rise of the public analyst, 1870a "1939, Derek J. Oddy; Municipal laboratories and the analysis of foodstuffs in France under the Third Republic: a case study of the Paris municipal laboratory, 1878a "1907, Alessandro Stanziani; The 'war against food adulteration': municipal food monitoring and citizen self-help associations in Germany, 1870sa "1880s, Vera Hierholzer. Part C Food Innovations a " the Product Perspective: The discovery of vitamins and its impact on the food industry: the issue of tinned sweetened condensed skim milk 1890a "1940, Adel P. den Hartog; First-class restaurants and luxury food stores: the emergence of the Soviet culture of consumption in the 1930s, Jukka Gronow; A shop window of the regime: the position of Prague as the capital in the preferential supply system of selected Czechoslovakian cities, 1950a "1970, Martin Franc; Born-in-the-city: the supermarket in Germany, Peter Lummel; The changing position of exotic foods in post-war Amsterdam, Anneke H. van Otterloo; The immigrant impact upon London's food since c.1850, Panikos Panayi. Part D Eating Fashions - the Consumer Perspective: Scientists at the table: the cultural significance of scientists' festive meals in Berlin, 1830a "1940, Ulrike Thoms; Reforming diet at the end of the 19th century in Europe, Alain Drouard; Turtle soup and water porridge: some social and cultural perspectives on food habits in the city of Oslo, 1860a "2000, Virginie Amilien; Food markets in the city of Bordeaux a " from the 1960s until today: historical evolution and anthropological aspects, IsabelleTA(c)choueyres; Conclusion, Peter J. Atkins and Derek J. Oddy; Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
