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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...

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...

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...
...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,...

Nutritional Reform and Public Feeding in Britain, 1917–1919

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

Bloomsbury Academic, 2019

Book chapter

...In the popular British memory of the world wars, food rationing has come to obscure the major public feeding schemes undertaken by the state. In Britain during the Second World War, there existed a vast network of over 2,000...

The Farmer, Science and the State in New Zealand

Paul Star

and

Tom Brooking

Tom Brooking is Professor of History at the University of Otago, New Zealand. He is co-editor (with Eric Pawson) of Environmental Histories of New Zealand (2002) and is a member of the Council of the Agricultural History Society. Author affiliation details are correct at time of print publication.

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Seeds of Empire : The Environmental Transformation of New Zealand

I.B.Tauris, 2001

Book chapter

...Introduction Between 1890 and 1930 the source of New Zealand’s economic prosperity narrowed to an almost total dependence on the growth of grass for conversion by cattle and sheep into dairy produce, wool and meat...

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...

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...