| Description |
1 online resource |
| Series |
Routledge studies in modern European history ; 65 |
|
Routledge studies in modern European history ; 65.
|
| Contents |
Introduction : food, age, and the life course in Europe, 1800-2000 / Peter Scholliers, Peter J. Atkings, Tenna Jensen, Caroline Nyvang -- Infant feeding and infant mortality in the United Kingdom in the late nineteenth and early twentieth centuries / Peter J. Atkins -- In the beginning was Kindermehl : Henri Nestlé and the start of the industrial production of infant food / Karl-Peter Ellerbrock -- Children's diets at the turn of the twentieth century : the "puericulture" of Adolphe Pinard / Alain Drouard -- Little adults : children's diets in Brussels in the 1830s and 1850s / Peter Scholliers -- Nutrition and health of schoolchildren in Britain, 1902-1980 / Derek J. Oddy -- Socialism and yeast cakes with vanilla cream : school canteens in Czechoslovakia, 1950s to 1970s / Martin Franc -- Kids in the kitchen : Danish cookbooks for children, 1847-2014 / Caroline Nyvang and Jonathan Leer -- One hundred years of rations : food in the British Army, 1914-2014 / Rachel Duffett -- The development and impact of work site food services in twentieth-century Finland / Kaija Rautavirta, Kirsti Parkkinen and Antti Ahlstrom -- Food for the elderly : Germany 1850-1950 / Ulrike Thoms -- Food and ageing policy : a case study of the shifting role of food in Danish ageing policy 1930-1960 / Tanna Jensen -- Food and recipes in a life span perspective : women's magazines and blogs: 1920-2018 / Karen Klitgaar Povlsen |
| Summary |
People eat and drink very differently throughout their life. Each stage has diets with specific ingredients, preparations, palates, meanings and settings. Moreover, physicians, authorities and general observers have particular views on what and how to eat according to age. All this has changed frequently during the previous two centuries. Infant feeding has for a long time attracted historical attention, but interest in the diets of youngsters, adults of various ages, and elderly people seems to have dissolved into more general food historiography. This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. WlAbNL |
|
Description based on online resource; title from PDF title page (Site, viewed 01/26/2021) |
| Subject |
Food habits -- Europe -- History -- 19th century
|
|
Food habits -- Europe -- History -- 20th century
|
|
Diet -- Europe -- History -- 19th century
|
|
Diet -- Europe -- History -- 20th century
|
|
Food industry and trade -- Europe -- History -- 19th century
|
|
Food industry and trade -- Europe -- History -- 20th century
|
|
Aging -- Nutritional aspects.
|
|
SOCIAL SCIENCE -- Customs & Traditions.
|
|
HISTORY -- Europe -- General.
|
|
HISTORY -- Europe -- Germany.
|
|
HISTORY -- Europe -- Great Britain.
|
|
Aging -- Nutritional aspects.
|
|
Diet.
|
|
Food habits.
|
|
Food industry and trade.
|
|
Europe.
|
| Genre/Form |
History.
|
| Form |
Electronic book
|
| Author |
Jensen, Tenna, editor
|
| LC no. |
2018054688 |
| ISBN |
9780429491504 |
|
0429491506 |
|
9780429958106 |
|
0429958102 |
|
0429958080 |
|
9780429958090 |
|
9780429958083 |
|
0429958099 |
|
