Food and war in twentieth century Europe
著者
書誌事項
Food and war in twentieth century Europe
Ashgate, c2011
大学図書館所蔵 全6件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
- Chapter 1: Introduction
- Part I: Soldiers and their Food
- Chapter 2: Food Provisioning in the German Army of the First World War
- Chapter 3: British Army Provisioning on the Western Front, 1914-1918
- Chapter 4: Fighting a Kosher War: German Jews and Kashrut in the First World War
- Part II: Home Front: The Citizens Adapt
- Chapter 5: Food Provisioning on the German Home Front, 1914-1918
- Chapter 6: Bread from Wood: Natural Food Substitutes in the Czech Lands during the First World War
- Chapter 7: Hunger and Misery: The Influence of the First World War on the Diet of Slovenian Civilians
- Chapter 8: The Spanish Civil War and its Aftermath: Eating Strategies and Social Change 1
- Chapter 9: Alimentary and Pellagra Psychoses in Besieged Leningrad
- Part III: Home Front: The State Intervenes
- Chapter 10: Fair Shares? The Limits of Food Policy in Britain during the Second World War
- Chapter 11: Communal Feeding in War Time: British Restaurants, 1940-1947
- Chapter 12: Rationing and Politics: The French Academy of Medicine and Food Shortages during the German Occupation and the Vichy Regime
- Chapter 13: Realites cruelles: State Controls and the Black Market for Food in Occupied France
- Chapter 14: Nutrition Education in Times of Food Shortages and Hunger: War and Occupation in the Netherlands, 1939-1945
- Part IV: War, Modernization and Innovation
- Chapter 15: Mikkel Hindhede and the Science and Rhetoric of Food Rationing in Denmark 1917-1918 1
- Chapter 16: The Modernization of the Icelandic Diet and the Impact of War, 1914-1945
- Chapter 17: Horsemeat in France: A Food Item that Appeared during the War of 1870 and Disappeared after the Second World War
- Chapter 18: The Innovative Power of War: The Army, Food Sciences and the Food Industry in Germany in the Twentieth Century
- Chapter 19: Conclusion
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