Food and age in Europe, 1800-2000
Author(s)
Bibliographic Information
Food and age in Europe, 1800-2000
(Routledge studies in modern European history, 65)
Routledge, 2019
- : hbk
Available at 5 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and index
Description and Table of Contents
Description
People eat and drink very differently throughout their life. Each stage has diets with specific ingredients, preparations, palates, meanings and settings. Moreover, physicians, authorities and general observers have particular views on what and how to eat according to age. All this has changed frequently during the previous two centuries. Infant feeding has for a long time attracted historical attention, but interest in the diets of youngsters, adults of various ages, and elderly people seems to have dissolved into more general food historiography. This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.
Table of Contents
Part One: Infants 1. Introduction (Caroline Nyvang and Tenna Jensen) 2. Breastfeeding, substitutes and infant mortality 1835-1981: the Nordic experience (Anne Lokke) 3. Infant feeding and infant mortality in the United Kingdom in the late nineteenth and early twentieth centuries (Peter Atkins) 4. It all started with Kindermehl. Henri Nestle and the beginning of the industrial production of infant food (Karl Peter Ellerbrock) 5. Infants' diets at the turn of the 20th Century: the puericulture of Adolphe Pinard (Alain Drouard) Part Two: Children and Adolescents 6. Little adults? Children and their diet in Brussels, 1820-1860 (Peter Scholliers) 7. Nutrition of working-class schoolchildren in Britain, 1902-1980 (Derek J. Oddy) 8. Socialism and yeast cakes with vanilla cream. School canteens in Czechoslovakia in the 1950s to 1970s (Martin Franck) 9. Cooking with kids. Danish cookbooks for children 1847-1975 (Caroline Nyvang) 10. What's cooking, boys? Cooking, masculinity and boy's cooking in Danish cookbooks for children since 1975 (Jonatan Leer) Part Three: Adults and Old People 11. One hundred years of rations: food in the British army, 1914-2014 (Rachel Duffett) 12. From productivity to employee welfare. Worksite food services and nutrition counselling of working adults in 20th-century in Finland (Kaija Rautavirta et al) 13. Eat well - age well. The changing importance of food in 20th and 21st century aging policy (Denmark, 1892-2014) (Tenna Jensen) 14. Food for the Elderly (Germany, 1850-1950) (Ulrike Thoms) 15. Recipes Through a Life-Time: Women's magazines and blog, Denmark, 1920-2015 (Karen Klitgaard Povlsen) 16. Conclusions (Caroline Nyvang and Tenna Jensen)
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