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Author : Julie Gordon Stark
Publisher : Unknown
Page : 742 pages
File Size : 43,9 Mb
Release : 1985
Category : Great Britain
ISBN : OCLC:243848313
Author : Margaret Barnett
Publisher : Routledge
Page : 264 pages
File Size : 46,9 Mb
Release : 2014-04-24
Category : History
ISBN : 9781317704232
Because of the exceptionally high proportion of imports in Britain’s food supply and the determined efforts of the enemy to sever the supply lines, efficient management of food resources was an essential element in the British national war effort. This volume was the first comprehensive study of this vital aspect of government strategy and fills a gap in the historiography of this period. This volume provides a balanced picture by drawing together the diverse elements that went into food policy: economic and social trends, international trade relations and labour issues. The author also traces the evolution of food policy during the pre-war planning period and the early part of the war, and analyses the roles of the United States and the labour organizations.
Author : Rachel Duffet
Publisher : Manchester University Press
Page : 304 pages
File Size : 43,6 Mb
Release : 2012-05-15
Category : History
ISBN : 071908458X
Food is critical to military performance, but it’s also central to social interaction and fundamental to our sense of identity. The soldiers of the Great War didn’t shed their eating preferences with their civilian clothes and the army rations, heavily reliant on bully beef and hardtack biscuit, were frequently found wanting. Nutritional science of the day had only a limited understanding of the role of vitamins and minerals, and the men were often presented with a diet that, shortages and logistics permitting, was high in calories but low in flavor and variety. Just as now, soldiers on active service were linked with home through the lovingly packed food parcels they received; a taste of home in the trenches. This book uses the personal accounts of the men themselves to explore a subject that was central not only to their physical health, but also to their emotional survival.
Author : Rachel Duffett
Publisher : Routledge
Page : 294 pages
File Size : 53,6 Mb
Release : 2016-04-22
Category : Social Science
ISBN : 9781317134411
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 twentieth century. A comparative perspective which incorporates belligerent, occupied and neutral countries provides new insights into the relationship between food and 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.
Author : Chris Otter
Publisher : University of Chicago Press
Page : 420 pages
File Size : 52,7 Mb
Release : 2023-06-05
Category : History
ISBN : 9780226826530
A history of the unsustainable modern diet—heavy in meat, wheat, and sugar—that requires more land and resources than the planet is able to support. We are facing a world food crisis of unparalleled proportions. Our reliance on unsustainable dietary choices and agricultural systems is causing problems both for human health and the health of our planet. Solutions from lab-grown food to vegan diets to strictly local food consumption are often discussed, but a central question remains: how did we get to this point? In Diet for a Large Planet, Chris Otter goes back to the late eighteenth century in Britain, where the diet heavy in meat, wheat, and sugar was developing. As Britain underwent steady growth, urbanization, industrialization, and economic expansion, the nation altered its food choices, shifting away from locally produced plant-based nutrition. This new diet, rich in animal proteins and refined carbohydrates, made people taller and stronger, but it led to new types of health problems. Its production also relied on far greater acreage than Britain itself, forcing the nation to become more dependent on global resources. Otter shows how this issue expands beyond Britain, looking at the global effects of large agro-food systems that require more resources than our planet can sustain. This comprehensive history helps us understand how the British played a significant role in making red meat, white bread, and sugar the diet of choice—linked to wealth, luxury, and power—and shows how dietary choices connect to the pressing issues of climate change and food supply.
Author : John Burnett,Derek J. Oddy
Publisher : Burns & Oates
Page : 278 pages
File Size : 46,6 Mb
Release : 1994
Category : Health & Fitness
ISBN : STANFORD:36105005111260
Contains the edited papers from the International Commission for Research into European Food History conference held in 1991 at Brunel University, West Germany. The conference was devoted to the development of European food policies, principally in the nineteenth and twentieth centuries. Several of the papers illustrate the significance of philanthropy in the initiation of food policies, others illustrate the voluntary initiatives for the feeding of poor schoolchildren in The Netherlands and England. Another paper demonstrates the ways in which scientists began to be incorporated into some sectors of the British food industry between 1870 and 1940, especially into some of the newer consumer industries where quality control was particularly important. Several papers are concerned with the introduction of new foods, illustrating how, in general, food habits are remarkably conservative and resistant to change; others illustrate the administrative difficulties of establishing rationing systems in the First World War.
Author : Alan F. Wilt
Publisher : OUP Oxford
Page : 272 pages
File Size : 45,7 Mb
Release : 2001-09-20
Category : History
ISBN : 9780191543340
Food for War is a ground-breaking study of Britain's food and agricultural preparations in the 1930s as the nation once again made ready for war. Historians writing about 1930s Britain have usually focused on the Depression, appeasement, or political, military, and industrial concerns. None have dealt adequately with another significant topic, food and agriculture, as the nation moved, albeit reluctantly, from peace to war. In this new account Alan F. Wilt makes right this omission by examining in depth the relationship between food, agriculture, and the nation's preparations for war. He reveals how food and agriculture became closely linked to rearmament as early as 1936; that the government's preparations in this sector, as contrasted with other areas of the economy, were relatively well-developed when war broke out in 1936; and that rural and farm interests well understood the effect that war would have on their way of life. He argues that food and agriculture need to be integrated into the more general historical discourse, for what happened in Britain in the 1930s not only set the stage for World War II, but also contributed to a more robust agriculture in the decades that followed.
Author : Pamela Mason,Tim Lang
Publisher : Taylor & Francis
Page : 354 pages
File Size : 50,8 Mb
Release : 2017-03-27
Category : Medical
ISBN : 9781317770039
How can huge populations be fed healthily, equitably and affordably while maintaining the ecosystems on which life depends? The evidence of diet’s impact on public health and the environment has grown in recent decades, yet changing food supply, consumer habits and economic aspirations proves hard. This book explores what is meant by sustainable diets and why this has to be the goal for the Anthropocene, the current era in which human activities are driving the mismatch of humans and the planet. Food production and consumption are key drivers of transitions already underway, yet policy makers hesitate to reshape public eating habits and tackle the unsustainability of the global food system. The authors propose a multi-criteria approach to sustainable diets, giving equal weight to nutrition and public health, the environment, socio-cultural issues, food quality, economics and governance. This six-pronged approach to sustainable diets brings order and rationality to what either is seen as too complex to handle or is addressed simplistically and ineffectually. The book provides a major overview of this vibrant issue of interdisciplinary and public interest. It outlines the reasons for concern and how actors throughout the food system (governments, producers, civil society and consumers) must engage with (un)sustainable diets.
Author : Angela Woollacott
Publisher : Univ of California Press
Page : 272 pages
File Size : 53,6 Mb
Release : 1994-05-20
Category : History
ISBN : 0520914651
In this evocative book, Angela Woollacott analyzes oral histories, workers' writings, newspapers, official reports, and factory song lyrics to present an intimate view of women munitions workers in Britain during World War I. Munitions work offered working-class women—for the first time—independence, a reliable income, even an improved standard of living. But male employers and trade unionists brought them face-to-face with their subordination as women within their own class, while experiences with middle-class women co-workers and police reminded them of their status as working class. Woollacott sees the woman munitions worker as a powerful symbol of modernity who challenged the gender order through her patriotic work and challenged class differences through her increased spending power, mobility, and changing social behavior.
Author : David Smith
Publisher : Routledge
Page : 296 pages
File Size : 43,9 Mb
Release : 2013-06-17
Category : History
ISBN : 9781136156823
This volume brings together for the first time a collection of essays, based on original research, which focus on the history of nutrition science in Britain. Each chapter considers a different episode in the development and application of nutritional knowledge during the twentieth century. The topics covered include: the chewing cult of Horace Fletcher, dietetic education, the popularization of milk, the Dunn Nutritional Laboratory, and wartime involvement in policy making. The selection of essays in Nutrition in Britain provide valuable new insights into the social processes involved in the production and application of scientific knowledge of nutrition. This book will be fascinating reading to historians of science or medicine, as well as to medical sociologists, nutritionists, home economists, health educators, food activists and anyone with a professional or general interest in food and nutrition.
Author : David F. Smith
Publisher : Psychology Press
Page : 296 pages
File Size : 50,6 Mb
Release : 1997
Category : Diet
ISBN : 0415112141
For the first time a collection of essays are brought together to consider the way social processes have been involved in the implementation of nutritional science in 20th century Britain.
Author : Ian Mosby
Publisher : UBC Press
Page : 285 pages
File Size : 41,5 Mb
Release : 2014-05-21
Category : Social Science
ISBN : 9780774827645
During WWII, as Canada struggled to provide its allies with food, nutritionists warned that malnutrition could derail the war effort. Posters admonished women and children to “Eat Right, Feel Right” because “Canada Needs You Strong” while cookbooks helped housewives become “housoldiers” through food rationing, menu substitutions, and household production. Food Will Win the War explores the symbolic and material transformations that food and eating underwent during the war and the profound social, political, and cultural changes that took place in the 1940s. Through official food guides and policies, the state took unprecedented steps into the kitchens of the nation, transforming the way women cooked, what their families ate, and how people thought about food. Canadians, in turn, rallied around food and nutrition to articulate new visions of citizenship for their postwar future.
Author : F. Trentmann,F. Just
Publisher : Springer
Page : 296 pages
File Size : 44,8 Mb
Release : 2006-08-30
Category : History
ISBN : 9780230597495
This volume examines conflicts over food and their implications for European societies in the first half of the Twentieth century. Food shortages and famines, fears of deprivation, and food regulations and controls were a shared European experience in this period. Conflicts over food, however, developed differently in different regions, under different regimes, and within different social groups. These developments had stark consequences for social solidarity and physical survival. Ranging across Europe, from Scandinavia and Britain to Germany, Italy and the Soviet Union, this volume explores the political, economic and cultural dynamics that shaped conflicts over food and their legacies.
Author : Anonim
Publisher : BRILL
Page : 352 pages
File Size : 48,7 Mb
Release : 2020-01-29
Category : Medical
ISBN : 9789004418417
Modern nutrition science is usually considered to have started in the 1840s, a period of great social and political turmoil in western Europe. Yet the relations between the production of scientific knowledge about nutrition and the social and political valuations that have entered into the promotion and application of nutritional research have not yet received systematic historical attention. The Science and Culture of Nutrition, 1840-1940 for the first time looks at the ways in which scientific theories and investigations of nutrition have made their impact on a range of social practices and ideologies, and how these in turn have shaped the priorities and practices of the science of nutrition. In these reciprocal interactions, nutrition science has affected medical practice, government policy, science funding, and popular thinking. In uniting major scientific and cultural themes, the twelve contributions in this book show how Western society became a nutrition culture.
Author : Judith L. Buttriss,Ailsa A. Welch,John M. Kearney,Susan A. Lanham-New
Publisher : John Wiley & Sons
Page : 468 pages
File Size : 49,7 Mb
Release : 2017-06-12
Category : Medical
ISBN : 9781118660973
In this second edition of the bestselling title from the acclaimed Nutrition Society Textbook series, Public Health Nutrition has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research. Ground-breaking and comprehensive in both its scope and approach, Public Health Nutrition has been fully updated by an expert editorial team to cover the most recent changes in the field. It now offers a structured overview of the subject’s core concepts and considers public health nutrition tools and the application of intervention strategies. Divided into five key sections, Public Health Nutrition contains a wealth of information, including: Public health nutrition concepts and assessment tools, and their application in light of the latest evidence. Case studies to illustrate how best to apply the theory and evidence to policy and practice. An examination of nutrition throughout the lifecycle, and the relationship between diet and disease, including in relation to obesity, diabetes, cancer, as well as mental health. The impact of environmental factors on public health. Public health strategies, policies and approaches. With a clear and concise structure, Public Health Nutrition is an essential purchase for students of nutrition, dietetics and other healthcare areas, as well as an invaluable practical guide for health professionals working within public health. A supporting companion website featuring multiple-choice, short answer, and essay style questions is available at www.wiley.com/go/buttriss/publichealth