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Food and the City in Europe since 1800
Food and the city, Chapter 12007 •
This book is about food in the city in all its manifestations from the production, processing, marketing and consumption of food to the impact of urbanization upon diets and food systems. The International Commission for Research into European Food History (ICREFH) has given thought to cities and towns before, but has never concentrated on the larger urban aggregations, often with multiple centres, that grew up in Europe in the late nineteenth century, and which were characterized by Patrick Geddes (1854–1932) – the Scottish biologist – as ‘conurbations’. By 1900, Europe contained several large urban agglomerations, notably London, Paris, Berlin, followed in size by Moscow and Vienna. Their size meant that the supply and distribution of foodstuffs was especially complex: after collection and transportation to markets, food might be stale on arrival, in which case wholesalers and retailers alike sought to delay the deterioration of perishable items. Although London, Berlin and Paris were outstanding as centres of population, the metropolitan effect of a large primary town was also felt in smaller countries, like Belgium, as the stages in the food chain between farm gate and consumers’ kitchens grew, and in post-World War II Czechoslovakia to meet the regime’ s showcase requirements.
The Handbook of Food Research
Social history of the science of food analysis and the control of adulteration2013 •
Fields of expertise: experts, knowledge and powers in European modern history
From Laboratory Expertise to Litigation: The Municipal Laboratory of Paris and the London Inland Revenue Laboratory, 1870–1914. A Comparative Analysis2007 •
In our opinion, the history of food quality is closely related to the evolution of laboratory expertise, although not reducible to it. In this paper we wish to explore the connexions between the two in the period 1870–1914 and to compare and contrast the situations in London and Paris, Europe’s two largest cities. We will feature the fight against food adulteration and a major portion of our argument will focus upon milk and wine, both controversial in terms of their “genuine” quality.
Revue Belge d'Histoire Contemporaine, XLVI, 2016, 3/4, p. 136-163
Syllabus of a third year undergraduate module Department of History, Trinity College Dublin Michaelmas and Hilary Term, 2012-2013
Lebensmittelzusatzstoffe gehörten zu den wesentlichen Bedingungen, die den Aufstieg der Lebensmittelindustrie seit dem späten 19. Jahrhundert ermöglichten und damit zusammenhängend Konsumtionsweisen und Ernährungsgewohnheiten veränderten. Trotz ihrer Bedeutung für die Industrialisierung und Technisierung der Lebensmittelproduktion sind Lebensmittelzusatzstoffe, ihre Entwicklung, Erforschung, Herstellung, Überprüfung und Regulierung, historisch erst wenig erarbeitet. Ihre Geschichte als eine Geschichte von Stoffen und Dingen erlaubt hingegen vom Forschungsansatz her, Technik-, Wissenschafts- und Umweltgeschichte miteinander zu verbinden. Ein wesentlicher Aspekt dieser Geschichte besteht in der Risikopolitik und Regulierung von Zusatzstoffen. Dies lässt sich anhand einer knappen Literaturübersicht und den in diesem Themenheft versammelten Beiträgen zeigen. Letztere widmen sich am Beispiel der Regulierung von Lebensmittelzusatzstoffen in der Bundesrepublik der 1950er und 1960er Jahre der darüber hinausgehenden Bedeutung für die wissenschaftliche und gesellschaftliche Gefahrenwahrnehmung und Risikopolitik in Deutschland und Europa. Das Beispiel der Lebensmittelzusatzstoffe zeigt, dass die Regulierung technisch erzeugter Gefahren im Zusammenhang von Wissenschaft, Technik, Wirtschaft Verbraucherbewegung erforscht werden muss.
Tokovi istorije
Први светски рат и промене Европске кулинарске културе2018 •
Аутор разматра промене у култури исхране Европљана за време Првог светског рата које су се појавиле као резултат политике исхране коју су увеле сукобљене земље. Неке од дуготрајних последица политике примењиване између 1914. и 1918. године биле су: рационализација кућне исхране, распрострањеност конзерви и полупроизвода, као и раст улоге државе у регулацији система снабдевања храном у условима несташице прехрамбених производа.
This article centres on a particularly intense debate within British analytical chemistry in the late nineteenth century, between local public analysts and the government chemists of the Inland Revenue Service. The two groups differed in both practical methodologies and in the interpretation of analytical findings. The most striking debates in this period were related to milk analysis, highlighted especially in Victorian courtrooms. It was in protracted court cases, such as the well known Manchester Milk Case in 1883, that analytical chemistry was performed between local public analysts and the government chemists, who were often both used as expert witnesses. Victorian courtrooms were thus important sites in the context of the uneven professionalisation of chemistry. I use this tension to highlight what Christopher Hamlin has called the defining feature of Victorian public health, namely conflicts of professional jurisdiction, which adds nuance to histories of the struggle of professionalisation and public credibility in analytical chemistry.
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