Food Industries of Europe in the Nineteenth and Twentieth Centuries
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Artificial Cold
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Baking Services
Bread Consumption
candied
Category=KND
chocolate
condensed
consumer food habits
Convenience Food
Danish Pork
Edible Olive Oil
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European Food Industries
European nutrition transition
factory
finger
Firemen
fish
Food Control System
food industry case studies
Food Law
food technology history
fruits
German Beet Sugar
German Food Industry
historical development of European food industries
Homemade Conserves
industrial food processing
Jam Factories
mass production techniques
Meat Consumption
menier
milk
Mill Stones
Olive Oil Mills
potato
Potato Bread
Retail Butchers
Self-service Store
Self-service System
Soy Beans
Soya Bean Oil
West Germany
Young Men
Product details
- ISBN 9781409454397
- Weight: 657g
- Dimensions: 156 x 234mm
- Publication Date: 28 Jun 2013
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
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The industrialization of food preservation and processing has been a dramatic development across Europe during modern times. This book sets out its story from the beginning of the nineteenth century when preservation of food from one harvest to another was essential to prevent hunger and even famine. Population growth and urbanization depended upon a break out from the ’biological ancien regime’ in which hunger was an ever-present threat. The application of mass production techniques by the food industries was essential to the modernization of Europe. From the mid-nineteenth century the development of food industries followed a marked regional pattern. After an initial growth in north-west Europe, the spread towards south-east Europe was slowed by social, cultural and political constraints. This was notable in the post-Second World War era. The picture of change in this volume is presented by case studies of countries ranging from the United Kingdom in the west to Romania in the east. All illustrate the role of food industries in creating new products that expanded the traditional cereal-based diet of pre-industrial Europe. Industrially preserved and processed foods provided new flavours and appetizing novelties which led to brand names recognized by consumers everywhere. Product marketing and advertising became fundamental to modern food retailing so that Europe’s largest food producers, Danone, Nestlé and Unilever, are numbered amongst the world’s biggest companies.
Derek J. Oddy is Emeritus Professor of Economic and Social History, University of Westminster, UK and Alain Drouard is Honorary Director of Research, National Centre for Scientific Research, University of Paris-Sorbonne, Paris, France.
