The origins and development of food policies in Europe

著者

書誌事項

The origins and development of food policies in Europe

edited by John Burnett and Derek J. Oddy

Leicester University Press , Distributed in the U.S. and Canada by St. Martin's Press, 1994

  • : hbk
  • : pbk

大学図書館所蔵 件 / 全26件

この図書・雑誌をさがす

注記

Includes bibliographical references and index

内容説明・目次

巻冊次

: hbk ISBN 9780718514747

内容説明

State food policy in Europe has usually concentrated upon quality control and the use of diet to improve national health. Only in times of crisis, notably world war and its aftermath, have governments had to concentrate on the maintenance and regulation of food supply. This book traces the development of first national, then pan-European food policies through periods of "normal" history as well as those of crisis. It also covers state policy towards groups at particular risk - the young, the poor and those in the care of institutions. It concludes with a review of the effect of the EC on European diet.

目次

  • Part 1 Dietary policy in wartime: black bread and social peace - Italy's dietary politics during the First World War, M.C. Dentoni
  • the rationing system in Bohemia during the First World War, L. Petranova
  • the policy of survival - food, the state and social relations in Belgium, 1914-1921, P. Scholliers. Part 2 State policy and groups at risk: the rise and decline of school meals in Britain, 1860-1990, J. Burnett
  • feeding schoolchildren - between state and family responsibilities, A.P. den Hartog
  • the political history of Norwegian nutritional policy, T.O. Jensen. Part 3 The development of quality control: hygiene and the control of food in Finnish towns at the turn of the century - a case study from Helsinki, M. Hietala
  • quality control and research - the role of scientists in the British food industry, 1870-1939, S.M. Horrocks
  • food adulteration and the beginnings of uniform food legislation in late nineteenth-century Germany, H.J. Teuteberg. Part 4 Dietary trends: food policies in Sweden during the World Wars, M. Essemyr
  • the beginnings of potato cultivation in Transylvania and Hungary - government policy and spontaneous process, E. Kisban
  • sugar versus saccharine - sweetener policy before World War I, C.M. Merki. Part 5 Diet in an institutional context: the workhouse diet in Ireland before and during the Great Famine, E.M. Crawford
  • the care of the poor by the charity institutions of the Protestant Augsburgian community in Warsaw from the 18th to the 20th century, H. Krajewska
  • diet in Sweden during industrialization, 1870-1939 - changing trends and the emergence of food policy, M.L.W. Morell. Part 6 The effect of the EEC on European food: the EEC's policies and its food, A. Swinbank.
巻冊次

: pbk ISBN 9780718516949

内容説明

State food policy in Europe has usually concentrated upon quality control and the use of diet to improve national health. Only in times of crisis, notably world war and its aftermath, have governments had to concentrate on the maintenance and regulation of food supply. This book traces the development of first national, then pan-European food policies through periods of "normal" history as well as those of crisis. It also covers state policy towards groups at particular risk - the young, the poor and those in the care of institutions. It concludes with a review of the effect of the EC on European diet.

目次

  • Part 1 Dietary policy in wartime Europe: nutritional politics in the first and second world wars, R. Sandgruber
  • dietary politics in Italy during the world wars, M.C. Dentoni
  • rationing in Bohemia during the world wars, L. Petranova
  • food, the state and social relations in Belgium, 1914-1921, P. Scholliers. Part 2 State policy and groups at risk: the political history of nutritional policy, T.O. Jensen
  • school meals in the 20th century, J. Burnett
  • feeding children - state and family responsibilities, A.P. den Hartog. Part 3 The development of quality control: hygiene and the control of food in Finland, M. Hietala
  • quality control and research - the role of science in the European food industries from 1870, S.M. Horrocks
  • food adulteration and uniform food legislation, H.J. Teuteberg. Part 4 Dietary trends: food policies in Sweden, M. Essemyr
  • potato cultivation - European government policies and spontaneous process, E. Kisban
  • European states' sweetener policy, C. Merki. Part 5 Diet in an institutional context: the workhouse diet in Ireland before and during the Great Famine, E.M. Crawford
  • the care of the poor and charity institutions from the 18th to the 20th century, H. Krajewska
  • changes in general popular diet and institutional diets during industrialization, M.L.W. Morell. Part 6 The effect of the EEC on European food: the EEC's policies and European food, A. Swinbank.

「Nielsen BookData」 より

詳細情報

ページトップへ