The Food Industries Of Europe In The Nineteenth And Twentieth Centuries

Author : Alain Drouard
Publisher : Routledge
Page : 310 pages
File Size : 40,9 Mb
Release : 2016-03-16
Category : Social Science
ISBN : 9781317031536

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The Food Industries of Europe in the Nineteenth and Twentieth Centuries by Alain Drouard Pdf

The industrialization of food preservation and processing has been a dramatic development across Europe during modern times. This book sets out its story from the beginning of the nineteenth century when preservation of food from one harvest to another was essential to prevent hunger and even famine. Population growth and urbanization depended upon a break out from the ’biological ancien regime’ in which hunger was an ever-present threat. The application of mass production techniques by the food industries was essential to the modernization of Europe. From the mid-nineteenth century the development of food industries followed a marked regional pattern. After an initial growth in north-west Europe, the spread towards south-east Europe was slowed by social, cultural and political constraints. This was notable in the post-Second World War era. The picture of change in this volume is presented by case studies of countries ranging from the United Kingdom in the west to Romania in the east. All illustrate the role of food industries in creating new products that expanded the traditional cereal-based diet of pre-industrial Europe. Industrially preserved and processed foods provided new flavours and appetizing novelties which led to brand names recognized by consumers everywhere. Product marketing and advertising became fundamental to modern food retailing so that Europe’s largest food producers, Danone, Nestlé and Unilever, are numbered amongst the world’s biggest companies.

Author : Derek J. Oddy,Alain Drouard
Publisher : Unknown
Page : 266 pages
File Size : 46,6 Mb
Release : 2013
Category : Food industry and trade
ISBN : 1315558076

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The Food Industries of Europe in the Nineteenth and Twentieth Centuries by Derek J. Oddy,Alain Drouard Pdf

Author : Alain Drouard
Publisher : Routledge
Page : 284 pages
File Size : 55,8 Mb
Release : 2016-03-16
Category : Social Science
ISBN : 9781317031543

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The Food Industries of Europe in the Nineteenth and Twentieth Centuries by Alain Drouard Pdf

The industrialization of food preservation and processing has been a dramatic development across Europe during modern times. This book sets out its story from the beginning of the nineteenth century when preservation of food from one harvest to another was essential to prevent hunger and even famine. Population growth and urbanization depended upon a break out from the ’biological ancien regime’ in which hunger was an ever-present threat. The application of mass production techniques by the food industries was essential to the modernization of Europe. From the mid-nineteenth century the development of food industries followed a marked regional pattern. After an initial growth in north-west Europe, the spread towards south-east Europe was slowed by social, cultural and political constraints. This was notable in the post-Second World War era. The picture of change in this volume is presented by case studies of countries ranging from the United Kingdom in the west to Romania in the east. All illustrate the role of food industries in creating new products that expanded the traditional cereal-based diet of pre-industrial Europe. Industrially preserved and processed foods provided new flavours and appetizing novelties which led to brand names recognized by consumers everywhere. Product marketing and advertising became fundamental to modern food retailing so that Europe’s largest food producers, Danone, Nestlé and Unilever, are numbered amongst the world’s biggest companies.

Author : Rachel Duffett
Publisher : Routledge
Page : 294 pages
File Size : 49,5 Mb
Release : 2016-04-22
Category : Social Science
ISBN : 9781317134411

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Food and War in Twentieth Century Europe by Rachel Duffett Pdf

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 : Peter Lummel
Publisher : Routledge
Page : 312 pages
File Size : 50,9 Mb
Release : 2016-04-15
Category : Science
ISBN : 9781317134497

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Food and the City in Europe since 1800 by Peter Lummel Pdf

This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history and food systems, food cultures and food politics. Contributors respond to a number of important questions, including: when and how did local food production cease to be sufficient 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? Food and the City in Europe since 1800 also examines 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.

Author : Tenna Jensen,Caroline Nyvang,Peter Scholliers,Peter J. Atkins
Publisher : Routledge
Page : 202 pages
File Size : 43,5 Mb
Release : 2019-01-16
Category : History
ISBN : 9780429958090

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Food and Age in Europe, 1800-2000 by Tenna Jensen,Caroline Nyvang,Peter Scholliers,Peter J. Atkins Pdf

People eat and drink very differently throughout their life. Each stage has diets with specific ingredients, preparations, palates, meanings and settings. Moreover, physicians, authorities and general observers have particular views on what and how to eat according to age. All this has changed frequently during the previous two centuries. Infant feeding has for a long time attracted historical attention, but interest in the diets of youngsters, adults of various ages, and elderly people seems to have dissolved into more general food historiography. This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.

Author : Manuel Vaquero Piñeiro,Paolo Tedeschi,Luciano Maffi
Publisher : Springer Nature
Page : 247 pages
File Size : 44,5 Mb
Release : 2022-08-31
Category : History
ISBN : 9783031060977

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A History of Italian Wine by Manuel Vaquero Piñeiro,Paolo Tedeschi,Luciano Maffi Pdf

This book analyzes the evolution of Italian viticulture and winemaking from the 1860s to the new Millennium. During this period the Italian wine sector experienced a profound modernization, renovating itself and adapting its products to international trends, progressively building the current excellent reputation of Italian wine in the world market. Using unpublished sources and a vast bibliography, authors highlight the main factors favoring this evolution: public institutional support to viticulture; the birth and the growth of Italian wine entrepreneurship; the improvement in quality of the winemaking processes; the increasing relevance of viticulture and winemaking in Italian agricultural production and export; and the emergence of wine as a cultural product.

Author : A. P. den Hartog
Publisher : John Donald
Page : 304 pages
File Size : 55,8 Mb
Release : 1995
Category : Business & Economics
ISBN : IND:30000054076397

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Food Technology, Science and Marketing by A. P. den Hartog Pdf

This book surveys the historical dimensions of food technology, science and marketing in relation to the emergence of the modern diet in Europe, and considers trends, developments and processes in the making of this diet from the second part of the nineteenth century to the present day. Shows that although a recognizably European diet does not exist, there is nevertheless a common denominator across Europe. It shows how food technology, science and marketing have transformed the former meager, monotonous food of Europe into the highly diversified diets of today. Considers the social and historical aspects of Europe's experience of nutrition and the food industry, cooling and freezing techniques, bread and the baking industry, milk and milk products, chocolate as a product for mass consumption, industrialization and dietary change, developments from corner shop to supermarket and food advertisements.

Author : Mary Addyman,Laura Wood,Christopher Yiannitsaros
Publisher : Taylor & Francis
Page : 238 pages
File Size : 54,7 Mb
Release : 2017-04-21
Category : History
ISBN : 9781351727150

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Food, Drink, and the Written Word in Britain, 1820-1945 by Mary Addyman,Laura Wood,Christopher Yiannitsaros Pdf

Cover -- Half Title -- Title Page -- Copyright Page -- Contents -- List of figures -- Introduction -- PART I: Devouring didacticism: Feeding young minds -- 1 Sweet poison: Food adulteration, fiction and the young glutton -- 2 Onions and honey, roast spiders and chutney: Unusual appetites and disorderly consumption in Edward Lear's nonsense verse -- PART II: An appetite for change: Hunger and nineteenth-century society -- 3 The rhetoric of taste: Reform, hunger and consumption in Elizabeth Gaskell's Mary Barton -- 4 Feeding the vampire: the ravenous hunger of the fin de siècle -- PART III: The power of the printed word: Advertising and markets -- 5 'A change comes over the spirit of your vision': Champagne in Britain, 1860-1914 -- 6 The language of advertising: Fashioning health food consumers at the fin de siècle -- PART IV: Into the twentieth century: Legacies and memories -- 7 'Yes, we had no bananas': Sharing memories of the Second World War -- 8 Meeting Mrs Beeton: the personal is political in the recipe book -- Conclusion: 'All else is vain, but eating is real': Gustatory bodies -- List of contributors -- Index

Author : Carmen Sarasúa,Peter Scholliers,Leen van Molle
Publisher : Brepols Publishers
Page : 300 pages
File Size : 48,7 Mb
Release : 2005
Category : Business & Economics
ISBN : UOM:39015063300498

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Land, Shops and Kitchens by Carmen Sarasúa,Peter Scholliers,Leen van Molle Pdf

The book discusses the concept of the food chain from a new perspective, emphasising the historical dimension and conflicts. The inclusion of technology, as a core element, is an original approach to food studies. Thus, technology is related to agricultural production, packaging, transport and storing, wholesale and retailing, catering, and cooking. Also, the so-called middle field, such as political interference, farmers' education and scientific concerns, is addressed. This book pays attention to the history of agriculture, including such varied themes as water supply, fertilisers, land use, greenhouses, and EU policy. It tackles the history of shopping, cooking, health concerns, and fast food eating-places. Technology is not taken for granted, but seen as a field of conflict (action, reaction, and negotiation, perhaps best cast with the opposition fast food versus slow food). The concept of the food chain necessitates to consider all these elements as a whole, and to present them in one, integrated volume.

Author : Wilson J. Warren
Publisher : University of Iowa Press
Page : 265 pages
File Size : 49,6 Mb
Release : 2018-02-15
Category : Cooking
ISBN : 9781609385552

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Meat Makes People Powerful by Wilson J. Warren Pdf

From large-scale cattle farming to water pollution, meat— more than any other food—has had an enormous impact on our environment. Historically, Americans have been among the most avid meat-eaters in the world, but long before that meat was not even considered a key ingredient in most civilizations’ diets. Labor historian Wilson Warren, who has studied the meat industry for more than a decade, provides this global history of meat to help us understand how it entered the daily diet, and at what costs and benefits to society. Spanning from the nineteenth century to current and future trends, Warren walks us through the economic theory of food, the discovery of protein, the Japanese eugenics debate around meat, and the environmental impact of livestock, among other topics. Through his comprehensive, multifaceted research, he provides readers with the political, economic, social, and cultural factors behind meat consumption over the last two centuries. With a special focus on East Asia, Meat Makes People Powerful reveals how national governments regulated and oversaw meat production, helping transform virtually vegetarian cultures into major meat consumers at record speed. As more and more Americans pay attention to the sources of the meat they consume, Warren’s compelling study will help them not only better understand the industry, but also make more informed personal choices. Providing an international perspective that will appeal to scholars and nutritionists alike, this timely examination will forever change the way you see the food on your plate.

Author : Yves Segers,Jan Bieleman,Erik Buyst
Publisher : Unknown
Page : 308 pages
File Size : 49,8 Mb
Release : 2009
Category : Business & Economics
ISBN : STANFORD:36105132926770

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Exploring the Food Chain by Yves Segers,Jan Bieleman,Erik Buyst Pdf

Until the late 19th century the food industry was restricted to a few activities, usually based on small scale industries. The links between agriculture and food processing were very tight. Due to increased purchasing power, population growth and urbanisation, the demand for food grew substantially. This was not only the case for basis products as corn and potatoes, but also and especially for more expensive, quality products as meat, fish and dairy produce. These developments generated, together with the essential technological innovations, the creation and development of modern food processing in specialized shops and factories. In only a few decades these industries transformed from an important complement to the primary agricultural production on the farms to a much comprising industrial business. At the end of the 20th century food processing has evolved into a modern, high-tech industry, dominated by a few large enterprises, offering a wide range of products. This volume aims to turn the spotlight on this often neglected but important link in the food chain.

Author : Christian Anton Smedshaug
Publisher : Anthem Press
Page : 323 pages
File Size : 42,9 Mb
Release : 2010
Category : Business & Economics
ISBN : 9781843318675

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Feeding the World in the 21st Century by Christian Anton Smedshaug Pdf

'Feeding The World in the 21st Century: A Historical Analysis of Agriculture and Society' provides and utilizes a historical understanding of the current global food situation as the basis for analyzing the ultimate challenge on how to feed an ever-expanding world of 10 billion people.

Author : Dr. RAJEEV R.R,Dr. T. RAJESH
Publisher : Archers & Elevators Publishing House
Page : 240 pages
File Size : 54,9 Mb
Release : 2024-06-02
Category : Antiques & Collectibles
ISBN : 9789390996223

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FOOD PROCESSING UNITS RUN BY WOMEN ENTREPRENEURS by Dr. RAJEEV R.R,Dr. T. RAJESH Pdf

Author : Clare Wightman
Publisher : Routledge
Page : 184 pages
File Size : 47,9 Mb
Release : 2014-07-30
Category : History
ISBN : 9781317876465

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More than Munitions by Clare Wightman Pdf

Clare Wightman explores the key issue of gender in explaining the experience of men and women at work. She uses women's employment in the engineering industries between 1900 and 1950 to confront many of the contentious debates in women's history. She shows that the two World Wars did not produce radical changes for women at work. Throughout the book the author questions the leading role given to gender ideology in constructing the attitudes of employers, and suggests that it was only one factor among many which shaped women's experiences in the workplace. This is a major study with wide and challenging implications for the subject.