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Food and Material Culture
The Commission is a multidisciplinary working group, organizing biennial symposia on substantive issues in food history, with emphasis on the 19th & 20th centuries. The 19 contributions from 10 countries published here are all concerned with historical developments in food & nutrition-related aspects of material culture, with reference to thematic & regional case studies. The papers are divided into 3 areas: The Kitchen, The Table, & New Technologies. They begin with the hearth & stove & proceed via table settings to industrial food production, such as methods of processing, preservation & packaging, including distribution structures. Illustrations.
Food and the City in Europe since 1800
This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history and food systems, food cultures and food politics. Contributors respond to a number of important questions, including: when and how did local food production cease to be sufficient for the city and when did improved transport conditions and liberal commercial relations replace local by supra-regional food supplies? How far did the food industry contribute to improved living conditions in cities? What influence did urban consumers have? Food and the City in Europe since 1800 also examines issues of food hygiene and health impacts in cities, looks at various food innovations and how ’new’ foods often first gained acceptance in cities, and explores how eating fashions have changed over the centuries.
The Food Industries of Europe in the Nineteenth and Twentieth Centuries
The industrialization of food preservation and processing has been a dramatic development across Europe during modern times. This book sets out its story from the beginning of the nineteenth century when preservation of food from one harvest to another was essential to prevent hunger and even famine. Population growth and urbanization depended upon a break out from the ’biological ancien regime’ in which hunger was an ever-present threat. The application of mass production techniques by the food industries was essential to the modernization of Europe. From the mid-nineteenth century the development of food industries followed a marked regional pattern. After an initial growth in north-we...
A Taste of Progress
World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ’traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
The Rise of Obesity in Europe
Twentieth century Europe went through a dramatic transition from low income populations experiencing hunger and nutritionally inadequate diets, to the recent era of over-consumption and growing numbers of overweight and obese people. By examining the trends in food history from case studies across Europe, this book offers a historical context to explain how and why this transition has occurred and what we can learn in order to try and address the vitally important issues arising from obesity in contemporary Europe.
Development of Movement Coordination in Children
Co-ordination of movement plays a key role in human development and is an important area in sport and health sciences. This book looks in detail at how children develop basic skills, such as walking and reaching for objects, and more complex skills such as throwing and catching a ball accurately or riding a bicycle. Development of Movement Co-ordination in Children is informed by five major theoretical perspectives and are explained in an introductory chapter: * neural maturation * information processing * direct perception * dynamic systems * constraint theory. The international contributions are brought together under the headings of ergonomics, health sciences and sport. Focusing on practical applications, individual chapters cover many different aspects of movement behaviour and development, ranging from children's over-estimation of their physical abilities and the links to injury proneness, to the co-ordination of kicking techniques. Both normal and abnormal development is considered. This text will be of considerable interest to students, teachers and professionals in the fields of sport science, kinesiology, physical education, ergonomics and developmental psychology.
Liquid Materialities
As a food, milk has been revered and ignored, respected and feared. In the face of its 'material resistance', attempts were made to purify it of dirt and disease, and to standardize its fat content. This is a history of the struggle to bring milk under control, to manipulate its naturally variable composition and, as a result, to redraw the boundaries between nature and society. Peter Atkins follows two centuries of dynamic and intriguing food history, shedding light on the resistance of natural products to the ordering of science. After this look at the stuff in foodstuffs, it is impossible to see the modern diet in the same way again.
Food in Society
Who can deny the significance of food? It has a central role in our health and pleasure as well as in our economy, politics and culture. Food in Society provides a social science perspective on food systems and demonstrates the rich variety of disciplinary and theoretical contexts of food studies. While hunger and malnutrition remain a reality in many countries, for some food has become an experience rather than a sustenance. This book addresses the different worldwide understandings of food through thematic chapters and a wide range of material including: description of the political economy of the food chain, from production to the point of sale; analysis of global issues of supply and demand; critical debate of environmental and health aspects of food, including GM food, the role of habits, taboos, age and gender in food consumption. Each chapter contains a guide to further reading and to websites of relevance to food. Extensively illustrated, this book is essential reading for students of food studies in the social sciences and humanities.
