Food and the City in Europe since 1800

0.6 1.9 1.9 0.6 2.6 2.3 Sources: Paris estimates all from Husson, 1856, 1875. For London: 1. Porter, 1852; 2. McCulloch, 1849; 3. McCulloch, 1854; 4. ... The availability of meats, dairy produce 36 Food and the City in Europe since 1800.

Author: Peter Lummel

Publisher: Routledge

ISBN: 9781317134503

Category: Science

Page: 280

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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.

Food and the City in Europe Since 1800

Bringing together studies from across the continent, this edited volume looks at the impact this urbanisation has had upon diets and food systems over the past 200 years.

Author: Peter J. Atkins

Publisher: Routledge

ISBN: IND:30000116458724

Category: History

Page: 288

View: 550

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There has been a rapid urbanisation throughout Western Europe since the Eighteenth Century. Bringing together studies from across the continent, this edited volume looks at the impact this urbanisation has had upon diets and food systems over the past 200 years. It stresses the fundamental links between food systems, food cultures and food politics on one hand and the key changes in European social history in the other. It responds to key questions such as: when and how did local food production cease to be able to provide 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? It also examines issues of food hygiene and health impacts in cities, looks at various food innovations and how 'new' foods often gained acceptance first in cities, and explores how eating fashions have changed over the centuries.

The Handbook of Food Research

Atkins, P. J. (2007), “'A Tale of Two Cities': A Comparison of Food Supply in London and Paris in the 1850s,” in P. J. Atkins, P. Lummel, and D. Oddy, eds., Food and the City in Europe since 1800, Aldershot: Ashgate.

Author: Anne Murcott

Publisher: Bloomsbury Publishing

ISBN: 9781472517029

Category: Social Science

Page: 680

View: 524

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The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field. This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done.

Pure Adulteration

See Ferrières, Sacred Cow, Mad Cow; Atkins, Lummel, and Oddy, Food and the City in Europe since 1800; Oddy and Drouard, Food Industries of Europe, on Brussels, Paris, German cities, and London. 47. As cited in Atkins, Lummel, and Oddy, ...

Author: Benjamin R. Cohen

Publisher: University of Chicago Press

ISBN: 9780226377926

Category: Science

Page: 332

View: 387

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In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.

The Routledge Handbook of Sustainable Cities and Landscapes in the Pacific Rim

A tale of two cities: A comparison of food supply in London and Paris in the 1850s. In P. Lummel ( Ed.), Food and the city in Europe since 1800. Routledge. Auduc, A. ( 2016). Montreuil— Patrimoine Horticole. Inventaire Général.

Author: Yizhao Yang

Publisher: Routledge

ISBN: 9781000532494

Category: Architecture

Page: 942

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This handbook addresses a growing list of challenges faced by regions and cities in the Pacific Rim, drawing connections around the what, why, and how questions that are fundamental to sustainable development policies and planning practices. These include the connection between cities and surrounding landscapes, across different boundaries and scales; the persistence of environmental and development inequities; and the growing impacts of global climate change, including how physical conditions and social implications are being anticipated and addressed. Building upon localized knowledge and contextualized experiences, this edited collection brings attention to place-based approaches across the Pacific Rim and makes an important contribution to the scholarly and practical understanding of sustainable urban development models that have mostly emerged out of the Western experiences. Nine sections, each grounded in research, dialogue, and collaboration with practical examples and analysis, focus on a theme or dimension that carries critical impacts on a holistic vision of city-landscape development, such as resilient communities, ecosystem services and biodiversity, energy, water, health, and planning and engagement. This international edited collection will appeal to academics and students engaged in research involving landscape architecture, architecture, planning, public policy, law, urban studies, geography, environmental science, and area studies. It also informs policy makers, professionals, and advocates of actionable knowledge and adoptable ideas by connecting those issues with the Sustainable Development Goals (SDGs) of the United Nations. The collection of writings presented in this book speaks to multiyear collaboration of scholars through the APRU Sustainable Cities and Landscapes (SCL) Program and its global network, facilitated by SCL Annual Conferences and involving more than 100 contributors from more than 30 institutions. The Open Access version of chapters 1, 2, 4, 11, 17, 23, 30, 37, 42, 49, and 56 of this book, available at http://www.taylorfrancis.com/books/e/9781003033530, have been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license.

Feeding Gotham

Also, for two recent volumes focusing on the history of urban food infrastructures and other subjects, see Peter Atkins, Peter Lummel, and Derek Oddy, eds., Food and the City in Europe since 1800 (Aldershot: Ashgate, 2007); Roger ...

Author: Gergely Baics

Publisher: Princeton University Press

ISBN: 9780691183541

Category:

Page: 366

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Meat Makes People Powerful

Hans Jürgen Teuteberg, “Urbanization and Nutrition: Historical Research Reconsidered,” in Food and the City in Europe since 1800, ed. Peter J. Atkins, Peter Lummel, and Derek J. Oddy (Aldershot, UK: Ashgate, 2007), 13–23; ...

Author: Wilson J. Warren

Publisher: University of Iowa Press

ISBN: 9781609385552

Category: Cooking

Page: 265

View: 158

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From large-scale cattle farming to water pollution, meat— more than any other food—has had an enormous impact on our environment. Historically, Americans have been among the most avid meat-eaters in the world, but long before that meat was not even considered a key ingredient in most civilizations’ diets. Labor historian Wilson Warren, who has studied the meat industry for more than a decade, provides this global history of meat to help us understand how it entered the daily diet, and at what costs and benefits to society. Spanning from the nineteenth century to current and future trends, Warren walks us through the economic theory of food, the discovery of protein, the Japanese eugenics debate around meat, and the environmental impact of livestock, among other topics. Through his comprehensive, multifaceted research, he provides readers with the political, economic, social, and cultural factors behind meat consumption over the last two centuries. With a special focus on East Asia, Meat Makes People Powerful reveals how national governments regulated and oversaw meat production, helping transform virtually vegetarian cultures into major meat consumers at record speed. As more and more Americans pay attention to the sources of the meat they consume, Warren’s compelling study will help them not only better understand the industry, but also make more informed personal choices. Providing an international perspective that will appeal to scholars and nutritionists alike, this timely examination will forever change the way you see the food on your plate.

Spain at War

Food and the City in Europe since 1800. Burlington: Ashgate, 2007. BaronaVilar, Josep. La Medicalización del hambre. Economía política de la alimentación en Europa, 1918-1960. Barcelona: Icaria Editorial, 2014. Douglas, Mary.

Author: James Matthews

Publisher: Bloomsbury Publishing

ISBN: 9781350030114

Category: History

Page: 280

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Spain's principal and most devastating war during the 20th century was, unusually for most of Europe, an internal conflict. During the Spanish Civil War of 1936 to 1939 two competing armies – the insurgent and counterrevolutionary Nationalist Army and the Republican Popular Army – engaged in a conflict to impose their version of Spanish identity and the right to shape the country's future. In its aftermath, Francoist Spain remained on a war footing for the duration of the Second World War. In spite of the unabated flood of books on the Spanish Civil War and its consequences, historians of Spain in the 20th century have focused relatively little on the interaction of society and culture, and their roles in wartime mobilization. Spain at War addresses this omission through an examination of individual experiences of conflict and the mobilization of society. This edited volume acknowledges the agency of low-ranking individuals and the impact of their choices upon the historical processes that shaped the conflict and its aftermath. In doing so, this new military history provides a more complex and nuanced understanding of Spain's most intense period of wartime cultural mobilization between the years 1936 to 1944 and challenges traditional political accounts of the period.

The Food Industries of Europe in the Nineteenth and Twentieth Centuries

The European diet at the end of the twentieth century comprises foods which are increasingly energy dense and ... References Atkins, P.J., Lummel, P. and Oddy, D.J., eds, 2007, Food and the City in Europe since 1800, Aldershot: Ashgate.

Author: Alain Drouard

Publisher: Routledge

ISBN: 9781317031543

Category: Social Science

Page: 284

View: 527

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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-west Europe, the spread towards south-east Europe was slowed by social, cultural and political constraints. This was notable in the post-Second World War era. The picture of change in this volume is presented by case studies of countries ranging from the United Kingdom in the west to Romania in the east. All illustrate the role of food industries in creating new products that expanded the traditional cereal-based diet of pre-industrial Europe. Industrially preserved and processed foods provided new flavours and appetizing novelties which led to brand names recognized by consumers everywhere. Product marketing and advertising became fundamental to modern food retailing so that Europe’s largest food producers, Danone, Nestlé and Unilever, are numbered amongst the world’s biggest companies.

Food and Foodways in Italy from 1861 to the Present

A. Arvidsson, Marketing Modernity: Italian Advertising from Fascism to 65. 66. 67. 68. 69. 70. 71. ... P. Lummel, “Born-in-the-City: The Supermarkets in Germany,” in Food and the City in Europe since 1800, ed. P. J. Atkins, P. Lummel, ...

Author: Emanuela Scarpellini

Publisher: Springer

ISBN: 9781137569622

Category: History

Page: 264

View: 120

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Despite being a universal experience, eating occures with remarkable variety across time and place: not only do we not eat the same things, but the related technologies, rituals, and even the timing are in constant flux. This lively and innovative history paints a fresco of the Italian nation by looking at its storied relationship to food.