Food and War in Twentieth Century Europe

1. Auflage 2016
ISBN: 978-1-138-26103-7
Verlag: Taylor & Francis Ltd (Sales)

Buch, Englisch, 294 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 417 g

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.

Autoren/Hrsg.

Duffett, Rachel

Zweiniger-Bargielowska, Ina

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Soziale Gruppen/Soziale Themen Soziale Folgen von Katastrophen

Inhaltsverzeichnis

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: Réalités 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

Über Autor(innen)

Ina Zweiniger-Bargielowska, University of Illinois, Chicago, USA, Rachel Duffett, University of Essex, UK & Alain Drouard, Sorbonne, Paris, France and President of ICREFH