The food industries of Europe in the nineteenth and twentieth centuries
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書誌事項
The food industries of Europe in the nineteenth and twentieth centuries
Ashgate, c2013
- : hardback
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注記
Includes bibliographical references and index
収録内容
- Pioneering spadework in the history of the German food industry during the nineteenth and early twentieth centuries : beet sugar, wheat starch and health foods / Karl-Peter Ellerbrock and Hans-Jürgen Teuteberg
- Vinegar and sugar : the early history of factory-made jams, pickles and sauces in Britain / Peter J. Atkins
- Rural capitalism : the Société des caves de roquefort, from c.1840 to 1914 / Sylvie Vabre
- Modernizing the Mediterranean olive oil industry, 1850s-1930s / Ramon Ramon-Munoz
- 'The biggest chocolate factory in the world' : the menier chocolate factory in Noisiel / Alain Drouard
- 'Czech chocolate is the best!' : nationalism in the food industry in the Czech lands around the year 1900 / Martin Franc
- Margarine in competition with butter in Germany (1872-1933) : the example of Van den Bergh's margarine factory in Kleve / Sabine Merta
- The nutritional transformation of Danish pork, 1887-1960 / Tenna Jensen
- The rise of the frozen-fish industry in Iceland and Norway : the case of fish fingers / Guðmundur Jonsson and Örn Jonsson
- Food labelling and packaging in the Dutch food industry : persuading and informing consumers, 1870-1950s / Adel P. den Hartog
- Promoting packaging and selling self-service : the rapid modernization of Swedish food retail trade / Jenny Lee and Ulrika Torell
- Food preservation in flemish women's magazines, 1945-1960 / Anneke Geyzen
- The growth of bread consumption among Romanian peasants, 1950-1980 / Lucian Scrob
- From roast beef to chicken nuggets: how technology changed meat consumption in Britain in the twentieth century / Derek J. Oddy
- The European food industries in perspective / Derek J. Oddy
