Food and the City in Europe since 1800

Abstract

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.