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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.
Eating on the Move from the Eighteenth Century to the Present
This book focuses on food and meals consumed during travel since the transport revolution and examines the ways in which the introduction of new forms of transport (propelled by steam and petrol engines), not only affected the way people travel but also led to a transformation in the way we eat. Eating on board a train is different from eating on a ship, and the same is true for other forms of transport. Such differences are not simply a question of quality or variations of menu; a unique history has defined each of these different situations, a history which is still largely to be studied. This volume contains contributions from a mix of established food historians and young researchers. Social and economic history overlap with cultural history approaches and forays into the fields of linguistics and art, confirming that the field of food history, and more generally food studies, is by definition a field of transdisciplinary and border research. This volume will be of interest for scholars within the field of food history, food studies, and food culture, as well as social and cultural historians dealing with industrialization or social policy.
Food - Media - Senses
Food is more than just nutrition. Its preparation, presentation and consumption is a multifold communicative practice which includes the meal's design and its whole field of experience. How is food represented in cookbooks, product packaging or in paintings? How is dining semantically charged? How is the sensuality of eating treated in different cultural contexts? In order to acknowledge the material and media-related aspects of eating as a cultural praxis, experts from media studies, art history, literary studies, philosophy, experimental psychology, anthropology, food studies, cultural studies and design studies share their specific approaches.
Les Français et leurs fromages, 2 000 ans d'histoire
Toutes les régions de France ont leurs fromages, pour la plupart depuis longtemps. C’est sans doute pourquoi nous, Français, aimons bien nous définir comme le pays des fromages. Considéré à l’origine comme un aliment de paysan, le fromage mettra du temps pour devenir un aliment emblématique de notre gastronomie et le fleuron de notre économie laitière. Son histoire se développe dans la grande histoire et dans la géographie d’une France dont le territoire s’est construit lentement. Ainsi, raconter l’histoire des fromages s’inscrit dans celle de la France et des Français, des évolutions sociales, des connaissances, des sciences et des techniques, des goûts et des modes de vie. Ce livre de synthèse porte sur deux millénaires et tous les fromages, il s’adresse aux professionnels et aux historiens de l’alimentation mais aussi aux amateurs de fromages, de gastronomie et d’histoire.
Food History
This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated: • Words, Symbols and Uses: ...
Engaging with Historical Traumas
This book provides case-studies of how teachers and practitioners have attempted to develop more effective ‘experiential learning’ strategies in order to better equip students for their voluntary engagements in communities, working for sustainable peace and a tolerant society free of discrimination. All chapters revolve around this central theme, testing and trying various paradigms and experimenting with different practices, in a wide range of geographical and historical arenas. They demonstrate the innovative potentials of connecting know-how from different disciplines and combining experiences from various practitioners in this field of shaping historical memory, including non-formal ...
Réputation et marché
Comprendre pourquoi un produit, une origine ou une marque est clairement identifié, distingué des autres et reconnu pour des qualités particulières apparaît comme une question essentielle pour saisir le fonctionnement de l'économie et les dynamiques des marchés selon les moments et les lieux. Cet ouvrage collectif offre une perspective historique..
Réussir ses CV et lettres pour entrer dans une filière sélective
Présentation des méthodes de sélection et des critères des jurys pour le recrutement des candidats dans des filières où l'on retient les meilleurs élèves : BTS, DUT, licence professionnelle, master, formation en alternance ...
Nietzsche, Heidegger and Colonialism
This text argues that Nietzsche’s idea of invalid policy that is believed to be valid and Heidegger’s concept of doubt as the reason for a representation are essentially the same idea. Using this insight, the text investigates vignettes from colonial occupation in Southeast Asia and its protest occupations to contend that untruth, covered in camouflages of constancy and morality, has been a powerful force in Asian history. The Nietzschean inflections applied here include Superhumanity, the eternal return of trauma, the critiques of morality, and the moralisation of guilt. Many ideas from the Heideggerian canon are used, including the struggle for individual validity amidst the debasement...
