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Fascist Pigs
How the breeding of new animals and plants was central to fascist regimes in Italy, Portugal, and Germany and to their imperial expansion. In the fascist regimes of Mussolini's Italy, Salazar's Portugal, and Hitler's Germany, the first mass mobilizations involved wheat engineered to take advantage of chemical fertilizers, potatoes resistant to late blight, and pigs that thrived on national produce. Food independence was an early goal of fascism; indeed, as Tiago Saraiva writes in Fascist Pigs, fascists were obsessed with projects to feed the national body from the national soil. Saraiva shows how such technoscientific organisms as specially bred wheat and pigs became important elements in th...
Famine Politics in Maoist China and the Soviet Union
During the twentieth century, 80 percent of all famine victims worldwide died in China and the Soviet Union. In this rigorous and thoughtful study, Felix Wemheuer analyzes the historical and political roots of these socialist-era famines, in which overambitious industrial programs endorsed by Stalin and Mao Zedong created greater disasters than those suffered under prerevolutionary regimes. Focusing on famine as a political tool, Wemheuer systematically exposes how conflicts about food among peasants, urban populations, and the socialist state resulted in the starvation death of millions. A major contribution to Chinese and Soviet history, this provocative analysis examines the long-term effects of the great famines on the relationship between the state and its citizens and argues that the lessons governments learned from the catastrophes enabled them to overcome famine in their later decades of rule.
The Atrocity of Hunger
During World War II, the Germans put the Jews in Nazi-occupied Poland into ghettos which restricted their movement and, most crucially for their survival, access to food. The Germans saw the Jews as 'useless eaters,' and denied them sufficient food for survival. The hunger which resulted from this intentional starvation impacted every aspect of Jewish life inside the ghettos. This book focuses on the Jews in the Łódź, Warsaw, and Kraków ghettos as they struggled to survive the deadly Nazi ghetto and, in particular, the genocidal famine conditions. Jews had no control over Nazi food policy but they attempted to survive the deadly conditions of Nazi ghettoization through a range of coping mechanisms and survival strategies. In this book, Helene Sinnreich explores their story, drawing from diaries and first-hand accounts of the victims and survivors. This title is also available as Open Access on Cambridge Core.
Food in the Gilded Age
The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century’s infant scien...
Writing and Rewriting the Reich
Writing and Rewriting the Reich tells the complex story of women journalists as both outsiders and insiders in the German press of the National Socialist and post-war years. From 1933 onward, Nazi press authorities valued female journalists as a means to influence the public through charm and subtlety rather than intimidation or militant language. Deborah Barton reveals that despite the deep sexism inherent in the Nazi press, some women were able to capitalize on the gaps between gender rhetoric and reality to establish prominent careers in both soft and hard news. Based on data collected on over 1,500 women journalists, Writing and Rewriting the Reich describes the professional opportunitie...
Food, Culture and Identity in Germany's Century of War
Even in the harsh conditions of total war, food is much more than a daily necessity, however scarce—it is social glue and an identity marker, a form of power and a weapon of war. This collection examines the significance of food and hunger in Germany’s turbulent twentieth century. Food-centered perspectives and experiences “from below” reveal the social, cultural and political consequences of three conflicts that defined the twentieth century: the First and Second World Wars and the ensuing global Cold War. Emerging and established scholars examine the analytical salience of food in the context of twentieth-century Germany while pushing conventional temporal frameworks and disciplinary boundaries. Together, these chapters interrogate the ways in which deeper studies of food culture in Germany can shed new light on old wars.
War, Agriculture, and Food
This volume of essays examines one of the crucial periods in the evolution of the European rural economy and society, assessing the effects of the Second World War on the European countryside, and the impact of food and agricultural problems on the outcome of the war.
Germany in the World: A Global History, 1500-2000
Brilliantly conceived and majestically written, this monumental work of European history recasts the five-hundred-year history of Germany. With Germany in the World, award-winning historian David Blackbourn radically revises conventional narratives of German history, demonstrating the existence of a distinctly German presence in the world centuries before its unification—and revealing a national identity far more complicated than previously imagined. Blackbourn traces Germany’s evolution from the loosely bound Holy Roman Empire of 1500 to a sprawling colonial power to a twenty-first-century beacon of democracy. Viewed through a global lens, familiar landmarks of German history—the Reformation, the Revolution of 1848, the Nazi regime—are transformed, while others are unearthed and explored, as Blackbourn reveals Germany’s leading role in creating modern universities and its sinister involvement in slave-trade economies. A global history for a global age, Germany in the World is a bold and original account that upends the idea that a nation’s history should be written as though it took place entirely within that nation’s borders.
Globalizing the Soybean
Globalizing the Soybean asks how the soybean conquered the West and analyzes why and how the crop gained entry into agriculture and industry in regions beyond Asia in the first half of the twentieth century. Historian Ines Prodöhl describes the soybean’s journey centered on three hubs: Northeast China, as the crop’s main growing area up to the Second World War; Germany, to where most of the beans in the interwar period were shipped; and the United States, which became the leading cultivator of soy worldwide during the 1940s. This book explores the German and U.S. adoption of the soybean being closely tied to global economic and political changes, such as the two world wars and the Great...
Desert Edens
How technological advances and colonial fears inspired utopian geoengineering projects during the late nineteenth and early twentieth centuries From the 1870s to the mid-twentieth century, European explorers, climatologists, colonial officials, and planners were avidly interested in large-scale projects that might actively alter the climate. Uncovering this history, Desert Edens looks at how arid environments and an increasing anxiety about climate in the colonial world shaped this upsurge in ideas about climate engineering. From notions about the transformation of deserts into forests to Nazi plans to influence the climates of war-torn areas, Philipp Lehmann puts the early climate change de...
