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Land, Shops and Kitchens: Technology and the Food Chain in Twentieth-Century Europe

P. Scholliers, L. Van Molle, C. Sarasua (eds.)
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296 p., 156 x 234 mm, 2005
ISBN: 978-2-503-51780-3
Languages: English
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Retail price: EUR 35,00 excl. tax
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The book discusses the concept of the food chain from a new perspective, emphasising the historical dimension and conflicts. The inclusion of technology, as a core element, is an original approach to food studies. Thus, technology is related to agricultural production, packaging, transport and storing, wholesale and retailing, catering, and cooking. Also, the so-called middle field, such as political interference, farmers' education and scientific concerns, is addressed. This book pays attention to the history of agriculture, including such varied themes as water supply, fertilisers, land use, greenhouses, and EU policy. It tackles the history of shopping, cooking, health concerns, and fast food eating-places. Technology is not taken for granted, but seen as a field of conflict (action, reaction, and negotiation, perhaps best cast with the opposition fast food versus slow food). The concept of the food chain necessitates to consider all these elements as a whole, and to present them in one, integrated volume.

Interest Classification:
Medieval & Renaissance History (c.400-1500)
Medieval European history (400-1500) : main subdisciplines
Social & economic history
Medieval European history (400-1500) : genres & specific topics
North Sea lands studies
Modern History (1501 to the present)
Early modern history (1501-1800) : main subdisciplines
Social & economic history

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