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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...

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

...OverviewThe science of nutrition has influenced consumers in their choices about the kinds and optimal amounts of food to eat, but there are other influences as well, such as prosperity levels within a given population, the efficiency...
...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 Volume 3 : 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...

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...

Colonial Food in the First World War

Lauren Janes

Lauren Janes is Assistant Professor of History at Hope College, USA. Author affiliation details are correct at time of print publication.

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Colonial Food in Interwar Paris : The Taste of Empire

Bloomsbury Academic, 2016

Book chapter

...France was agriculturally self-sufficient before the First World War, with agricultural output growing at the beginning of the twentieth century. Food exports to France, therefore, were not yet a central goal of the colonial project....

Food Riots in the Qing Dynasty

Food History: Critical and Primary Sources Volume 3 : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...During the Qing dynasty, spontaneous uprisings in reaction to chronic shortages of food and high prices were a persistent phenomenon. Crowds often gathered at markets and government offices to protest high grain prices. Groups of people...

Conclusion: Yesterday’s pizza, today’s pizza

Antonio Mattozzi

,

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

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Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

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Donatella Mattozzi

Donatella Mattozzi

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Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...Making a balance sheet for the phenomenon of pizzerias is quite difficult in that it is something that is in continuous evolution. It began in Naples where the hundred or so nineteenth-century pizzerias multiplied to such an extent...

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...