Food and the City in Europe since 1800 / Edition 1

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Overview

There has been a rapid urbanization throughout Western Europe since the Eighteenth Century. Bringing together studies from across the continent, this edited volume looks at the impact this urbanization has had upon diets and food systems over the past 200 years. It stresses the fundamental links between food systems, food cultures and food politics on one hand and the key changes in European social history in the other. It responds to key questions such as: when and how did local food production cease to be able to provide 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? It also examines issues of food hygiene and health impacts in cities, looks at various food innovations and how 'new' foods often gained acceptance first in cities, and explores how eating fashions have changed over the centuries.
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Product Details

  • ISBN-13: 9780754649892
  • Publisher: Ashgate Publishing, Limited
  • Publication date: 10/30/2007
  • Edition number: 1
  • Pages: 276
  • Product dimensions: 6.20 (w) x 9.30 (h) x 0.80 (d)

Table of Contents

Preface
Food and the city, Peter J. Atkins and Derek J. Oddy. Section A Feeding the Multitude: Urbanization and nutrition: historical research reconsidered, Hans Jürgen 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, 1870-1935, Roser Nicolau-Nos and Josep Pujol-Andreu
Food science/food politics: Max Rubner and 'rational nutrition' in fin-de-siècle Berlin, Corinna Treitel
How to feed 3 million inhabitants: Berlin in the first years after the Second World war, 1945-1948, Jürgen Schmidt. Section 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, 1870-1939, Derek Oddy
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
The 'war against food adulteration': municipal food monitoring and citizen self-help associations in Germany, 1870s-1880s, Vera Hierholzer. Section C Food Innovations—the Product Perspective: The discovery of vitamins and its impact on the food industry: the issue of tinned sweetened condensed skim milk 1890-1940, Adel 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, 1950-1970, Martin Franc
Born-in-the-city: thesupermarket 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. Section D Eating Fashions—the Consumer Perspective: Scientists at the table: the cultural significance of scientists' festive meals in Berlin, 1830-1940, 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, 1860-2000, Virginie Amilien
Food markets in the city of Bordeaux—from the 1960s until today: historical evolution and anthropological aspects, Isabell Téchoueyres
Conclusion, Peter Atkins and Derek Oddy
Index.
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