Food and Age in Europe, 18002000
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.
Tenna Jensen is Associate Professor of Health and Ageing Research at CoRe-Center for Health Research in the Humanities, University of Copenhagen, Denmark.
Caroline Nyvang is a senior researcher with The Royal Danish Library.
Peter Scholliers is Emeritus Professor of History at Vrije Universiteit Brussel (VUB).
Peter J. Atkins is Emeritus Professor of Geography at the University of Durham, United Kingdom.
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Food and Age in Europe, 18002000
Edited by Tenna Jensen,
Caroline Nyvang,
Peter Scholliers and Peter J. Atkins
First published 2019
by Routledge
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2019 selection and editorial matter, Tenna Jensen, Caroline Nyvang, Peter Scholliers and Peter J. Atkins; individual chapters, the contributors
The right of Tenna Jensen, Caroline Nyvang, Peter Scholliers and Peter J. Atkins to be identified as the authors of the editorial material, and of the authors for their individual chapters, has been asserted in accordance with sections 77 and 78 of the Copyright, Designs and Patents Act 1988.
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British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library
Library of Congress Cataloging-in-Publication Data
Names: Jensen, Tenna, editor.
Title: Food and age in Europe, 18002000 / edited by Tenna Jensen, Caroline Nyvang, Peter Scholliers and Peter Atkins.
Description: Abingdon, Oxon ; New York, N.Y. : Routledge, 2019. | Series: Routledge studies in modern European history ; 65 | Includes bibliographical references.
Identifiers: LCCN 2018043353 (print) | LCCN 2018054688 (ebook) | ISBN 9780429491504 (eBook) | ISBN 9781138589681 (hardcover : alk. paper)
Subjects: LCSH: Food habitsEuropeHistory19th century. | Food habitsEuropeHistory20th century. | DietEuropeHistory19th century. | DietEuropeHistory20th century. | Food industry and tradeEuropeHistory19th century. | Food industry and tradeEuropeHistory20th century. | AgingNutritional aspects.
Classification: LCC GT2853.E8 (ebook) | LCC GT2853.E8 F64 2019 (print) | DDC 394.1/209409034dc23
LC record available at https://lccn.loc.gov/2018043353
ISBN: 978-1-138-58968-1 (hbk)
ISBN: 978-0-429-49150-4 (ebk)
Typeset in Times New Roman
by Apex CoVantage, LLC
This book is dedicated to the memory of Em. Professor Derek J. Oddy, founder member of ICREFH, 19312018
Contents
PETER SCHOLLIERS, PETER J. ATKINS, TENNA JENSEN AND CAROLINE NYVANG
Section 1
Infants
PETER J. ATKINS
KARL-PETER ELLERBROCK
ALAIN DROUARD
Section 2
Children
PETER SCHOLLIERS
DEREK J. ODDY
MARTIN FRANC
CAROLINE NYVANG AND JONATAN LEER
Section 3
Adults and older people
RACHEL DUFFETT
KAIJA RAUTAVIRTA, KIRSTI PARKKINEN AND ANTTI AHLSTRM
ULRIKE THOMS
TENNA JENSEN
KAREN KLITGAARD POVLSEN
Antti Ahlstrm is Emeritus Professor of Nutrition at the University of Helsinki, Finland. His special interests have been nutritional pathology, public health nutrition, national nutrition policy and visualization of nutrition education.
PeterJ.Atkins is Emeritus Professor of Geography at the University of Durham, United Kingdom. His principal interest over several decades has been food history, with particular reference to perishable foodstuffs. He is a former President of International Commission for Research into European Food History.
Alain Drouard is Director of Research (Honorary), National Centre for Scientific Research, Paris, and a former President of International Commission for Research into European Food History.
Rachel Duffett is a researcher and teaching fellow at the University of Essex, United Kingdom. She has a particular interest in the history of food in the British military and is the author of The Stomach for Fighting: Food and the Soldiers of the Great War.
Karl-Peter Ellerbrock is Director, Stiftung Westflisches Wirtschaftsarchiv, Dortmund. He has numerous publications on economic, social and cultural history; is editor of Untersuchungen zur Wirtschafts-, Sozial- und Technikgeschichte, as well as of the series Verffentlichungen der Stiftung Westflisches Wirtschaftsarchiv; and is co-editor of Rheinisch-Westflische Wirtschaftsbiographien.
Martin Franc is head of the Department of the History of the Academy of Science at the Masaryk Institute and Archives of the CAS; associate professor since 2013. His research interests include food and nutrition history since the 18th century, the history of lifestyle and consumption from 1948 to 1989, and social history of science in Central Europe.
