European food history : a research review

著者

書誌事項

European food history : a research review

edited by Hans J. Teuteberg

Leicester University Press , Distributed by St. Martin's Press, 1992

大学図書館所蔵 件 / 全24件

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注記

Proceedings of a conference held at the University of Münster, May 16-19, 1989

Includes bibliographical references and indexes

内容説明・目次

内容説明

A comprehensive comparative review bringing together all current approaches - social, psychological, medical, aesthetic and economic - to the study of the history of food and diet, covering the whole of Europe from the Middle Ages to the 19th century and, often, beyond.

目次

  • Agenda for a comparative European history of diet, Hans J. Teuteberg
  • British diet since industrialization - a bibliographical study, Derek John Oddy and John Burnett
  • comparative aspects of Irish diet 1550-1850, Louis Michael Cullen
  • modern nutritional problems and historical nutrition research with special reference to the Netherlands, Adel P. den Hartog
  • historical food research in Belgium - development, problems and results in the 19th and 20th centuries, Peter Scholliers
  • the history of diet as a part of the "vie materielle" in France, Eva Barlosius
  • the diet as an object of historical analysis in Germany, Hans J. Teuteberg
  • food research from the viewpoint of ethnology, economic and social history in the former German Democratic Republic 1949-1988, Rudolf Weinhold
  • nutrition in Austria in the industrial age, Roman Sandgruber
  • food history in Switzerland - a survey of literature, Martin A. Scharer
  • food and foodways as the subject of historical analysis in Hungary, Eszter Kisban
  • a methodological approach to the system of food consumption in 16th century Poland, Andrzej Wychanski
  • ethnological studies in traditional food on the Russians, Ukrainians and Byeol-Russians between the 16th and 19th century - state of research and basic problems, Michail P. Rabinovich
  • development and possibilities of the history of studies of meals and nourishment in Bohemia, Lydia Petranova
  • nutritional needs and social esteem - two aspects of diet in Sweden during the 18th and 19th centuries, Mats Essemyr
  • divergences and convergences in the development of culinary culture, Stephen Mennell.

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