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Title The food industries of Europe in the nineteenth and twentieth centuries / edited by Derek J. Oddy and Alain Drouard.

Published Farnham, Surrey, England ; Burlington, VT : Ashgate Publishing, [2013]


Location Call No. Status
 UniM ERC  338.194 FOOD    AVAILABLE
Physical description xvii, 266 pages ; 24 cm
Bibliography Includes bibliographical references and index.
Contents Introduction -- The origins and growth of industrial organization -- Pioneering spadework in the history of the German food industry during the nineteenth and early twentieth centuries : beet sugar, wheat starch and health foods / Karl-Peter Ellerbrock and Hans-Jürgen Teuteberg -- Vinegar and sugar : the early history of factory-made jams, pickles and sauces in Britain / Peter J. Atkins -- Rural capitalism : the Société des caves de roquefort, from c.1840 to 1914 / Sylvie Vabre -- Modernizing the Mediterranean olive oil industry, 1850s-1930s / Ramon Ramon-Munoz -- Creating new foods -- The biggest chocolate factory in the world : the menier chocolate factory in Noisiel / Alain Drouard -- Czech chocolate is the best! : nationalism in the food industry in the Czech lands around the year 1900 / Martin Franc -- Margarine in competition with butter in Germany (1872-1933) : the example of Van den Bergh's margarine factory in Kleve / Sabine Merta -- The nutritional transformation of Danish pork, 1887-1960 / Tenna Jensen -- The rise of the frozen fish industry in Iceland and Norway : the case of fish fingers / Guðmundur Jonsson and Örn Jonsson -- The effect of food technology on consumption patterns -- Food labelling and packaging : the Dutch food industry : persuading and informing consumers, 1870-1950s / Adel P. den Hartog -- Promoting packaging and selling self-service : the rapid modernization of Swedish food retailing / Jenny Lee and Ulrika Torell -- Food preservation in flemish women's magazines, 1945-1960 / Anneke Geyzen -- The growth of bread consumption among Romanian peasants, 1950-1980 / Lucian Scrob -- From roast beef to chicken nuggets: how technology changed meat consumption in Britain in the twentieth century / Derek J. Oddy.
Other author Oddy, Derek J., editor.
Drouard, Alain, editor.
Subject Processed foods -- Europe -- History -- 19th century.
Processed foods -- Europe -- History -- 20th century.
Food -- Preservation -- Technological innovations -- Social aspects -- Europe -- History -- 19th century.
Food -- Preservation -- Technological innovations -- Social aspects -- Europe -- History -- 20th century.
Food habits -- Europe -- History -- 19th century.
Food habits -- Europe -- History -- 20th century.
Food industry and trade -- Europe -- History -- 19th century.
Food industry and trade -- Europe -- History -- 20th century.
ISBN 9781409454397 (hardback : alk. paper)
1409454398 (hardback : alk. paper)
1409454401 (PDF ebook)
9781409454403 (PDF ebook)
1472408268 (ePub ebook)
9781472408266 (ePub ebook)