Table of Contents
Preface; Chapter 1 Food and the City, Peter J. Atkins, Derek J. Oddy; Part a Feeding the Multitude; Chapter 2 Urbanization and Nutrition: Historical Research Reconsidered, Hans Jürgen Teuteberg; Chapter 3 ‘A Tale of Two Cities’: A Comparison of Food Supply in London and Paris in the 1850s, Peter J. Atkins; Chapter 4 Urbanization and Dietary Change in Mediterranean Europe: Barcelona, 1870–1935, Roser Nicolau-Nos, Josep Pujol Pujol-Andreu; Chapter 5 Food Science/Food Politics: Max Rubner and ‘Rational Nutrition’ in Fin-de-Siècle Berlin, Corinna Treitel; Chapter 6 How to Feed Three Million Inhabitants: Berlin in the First Years after the Second World War, 1945–1948, Jürgen Schmidt; Part b Food Regulation; Chapter 7 Food Fraud and the Big City: Brussels’ Responses to Food Anxieties in the Nineteenth Century, Peter Scholliers; Chapter 8 Food Quality in London and the Rise of the Public Analyst, 1870–1939, Derek J. Oddy; Chapter 9 Municipal Laboratories and the Analysis of Foodstuffs in France under the Third Republic: A Case Study of the Paris Municipal Laboratory, 1878–1907, Alessandro Stanziani; Chapter 10 The ‘War Against Food Adulteration’: Municipal Food Monitoring and Citizen Self-Help Associations in Germany, 1870s–1880s, Vera Hierholzer; Part c Food Innovations — The Product Perspective; Chapter 11 The Discovery of Vitamins and its Impact on the Food Industry: The Issue of Tinned Sweetened Condensed Skim Milk 1890–1940, Adel P. den Hartog; Chapter 12 First-Class Restaurants and Luxury Food Stores: The Emergence of the Soviet Culture of Consumption in the 1930s, Jukka Gronow; Chapter 13 A Shop Window of the Regime: The Position of Prague as the Capital in the Preferential Supply System of Selected Czechoslovakian Cities, 1950–1970, Martin Franc; Chapter 14 Born-in-the-City: The Supermarket in Germany, Peter Lummel; Chapter 15 The Changing Position of Exotic Foods in Post-War Amsterdam, Anneke H. van Otterloo; Chapter 16 The Immigrant Impact upon London’s Food since c.1850, Panikos Panayi; Part d Eating Fashions — The Consumer Perspective; Chapter 17 Scientists at the Table: The Cultural Significance of Scientists’ Festive Meals in Berlin, 1830–1940, Ulrike Thoms; Chapter 18 Reforming Diet at the End of the Nineteenth Century in Europe, Alain Drouard; Chapter 19 Turtle Soup and Water Porridge: Some Social and Cultural Perspectives on Food Habits in the City of Oslo, 1860–2000, Virginie Amilien; Chapter 20 Food Markets in the City of Bordeaux – From the 1960s until Today: Historical Evolution and Anthropological Aspects, Isabelle Téchoueyres; Chapter 21 Conclusion, Peter J. Atkins, Derek J. Oddy;