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Vitamin C

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In delineating the history of a vitamin, we can often recognize four chronological phases. First, there is the description of a disease of unknown etiology, and second, there is the description of an empirical cure for the disease....

The National Nutrition Exhibition: A New Nutritional Narrative in Norway in the 1930s

Food, Drink and Identity : Cooking, Eating and Drinking in Europe Since the Middle Ages

Berg, 2001

Book chapter

...At the innermost end of the Oslo fjord, where sea and land meet, lies Oslo City Hall, a building which both physically and symbolically represents a new and modern Norway. Old city neighbourhoods were torn down to make room for a new...

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 Exotic Luncheons of the Société d’acclimatation

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

...On April 14, 1921, ninety-seven diners gathered for a grand luncheon banquet at the Buffet de la Gare de Lyon in Paris. The group consisted mostly of members of the Société d’acclimatation, including France’s leading zoologists...

Colonial Cuisine in Culinary Literature

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

...Between the 1890s and the late 1930s, the increased availability of ingredients and flavors from the colonized world led to the development of many colonial-themed dishes in France. Coconut cake named “Le Dakar,” chicken curry “à...

The Cooking of Consent, Italy 1922–35

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 fascist regime of Benito Mussolini sought to revolutionize state control over food consumption. Lorenzo La Via, the foremost authority on fascist food policy, defined this revolution as an intensive commitment to food and its...

Food and Taste at the Colonial Exposition of 1931

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

...In the spring of 1931, the International Colonial Exposition (ECI) welcomed over eight million visitors to the Bois de Vincennes on the eastern edge of Paris. A 272-acre section of the woods surrounding Lac Daumesnil was transformed...

Producing consumers: Gendering Italy through food advertisements

Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

...Introduction Italian women historically manifested their power in the family through food. Carole Counihan notes that Italian women traditionally “attained and manifested” identity through...
...On 28 September 1930, the Italian fascist regime launched its very first annual Festa dell’Uva (Grape Festival), a large nationwide campaign that required citizens to celebrate the Italian fruit and to augment the consumption of grapes....

The Cooking of Consent

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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Food History: Critical and Primary Sources Volume 4 : Contemporary Transitions

Bloomsbury Academic, 2014

Book chapter

...The Cooking of Consent, Italy 1922–35The fascist regime of Benito Mussolini sought to revolutionize state control over food consumption. Lorenzo La Via, the foremost authority on fascist food policy, defined this revolution as an intensive...