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Eating in the Open Air in England, 1830–1914

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...‘Eating out’ may be defined as food consumed outside the household, either from necessity or from choice. The term usually evokes images of meals eaten in commercial establishments like hotels and restaurants, or in public institutions...

The Popularization of a New Nutritional Concept: The Calorie in Belgium, 1914–1918

Peter Scholliers

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium. Author affiliation details are correct at time of print publication.

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Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

...The history of the calorie is known, but that of its dissemination into wide layers of society remains enigmatic. Deborah Levine...

Conceptualizing the Vitamin and Pellagra as an Avitaminosis: A Case-Study Analysis of the Sedimentation Process of Medical Knowledge

Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

...Introduction In 1912, Casimir Funk, a young Polish chemist proposed the term ‘vitamine’ to refer to a chemical substance which he isolated from extracts of rice bran and yeast...

Food Culture in Slovene Urban Inns and Restaurants between the End of the Nineteenth Century and World War II

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...The history of inns in the Slovene territory is closely linked to that of the taverns from which they evolved in the Middle Ages. Both were popular in the early-modern era throughout Europe. Inns offered food, drink and a safe night...

The State, Health, and Nutrition

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Overview The science of nutrition has influenced consumers in their choices about the kinds and optimal amounts...
...I am feeling very disagreeable but am bound to pull through,” Roscoe Maxwell Rhoads wrote in his diary on a late-December day in 1898, at the beginning of what would be a three-and-a-half-month stay at the famous sanitarium in Battle Creek,...

Food Science/Food Politics: Max Rubner and ‘Rational Nutrition’ in Fin-de-Siècle Berlin

Food History: Critical and Primary Sources : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...Few of us have ever heard of the German physiologist Max Rubner (1854–1932), yet all of us eat, work, exercise, diet, and die in the bioenergetic world that he did so much to create. As a scientist, Rubner demonstrated experimentally...

Early Tourism and Public Drinking: The Development of a Beer-drinking Culture in a Traditional Wine-producing Area (Meran, South Tyrol)

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...Public drinking, sociability and alcoholism have existed as social phenomena from Antiquity right up to the present. Although industrialization, technical innovation and rationalization in West and Central Europe went hand in hand...

Unification through Monotony, Italy 1861–1914

Carol Helstosky

Carol F. Helstosky is Assistant Professor of European History at the University of Denver. Author affiliation details are correct at time of print publication.

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Garlic and Oil : Politics and Food in Italy

Berg, 2004

Book chapter

...In 1884, author Matilde Serao observed that in Naples, no act of charity was too insignificant among the popolo minuto of the city. Since the poor and working classes struggled to make ends meet, neighbor helped neighbor in any way...

The Great War and the Rise of State Intervention, Italy 1915–22

Carol Helstosky

Carol F. Helstosky is Assistant Professor of European History at the University of Denver. Author affiliation details are correct at time of print publication.

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Garlic and Oil : Politics and Food in Italy

Berg, 2004

Book chapter

...The First World War shook the foundations of European culture and politics. The war also transformed the nature of state intervention, as governments had to sustain military and civilian populations for the war’s duration. Food...