Food and Material Culture: Proceedings of the Fourth Symposium of the International Commission for Research Into European Food History |
Contents
Food and material culture a museological approach | 8 |
the Scottish example | 29 |
Changes in the kitchen range and the changes in food | 48 |
Copyright | |
14 other sections not shown
Common terms and phrases
advertising agricultural Alimentarium Appert appertising areas baking became began Berlin Birds Eye Bohemia bread Britain butter carton cent cheese chocolate churns cocoa cold storage consumers consumption cookery cooking cream crockery Czech Czech Lands dairy dinner dishes eating economic electric example exhibition factory Finland Finnish fire fireplace fish food preservation foodstuffs fork freezer frozen foods fruit German glass glass-packed hearth heating Helsinki households housewives ice-box important increased industrial innovation invention Jahrhundert jars kitchen range late London material culture meal meat Menetou-Salons middle class milk bottle modern Moravia musealization museum Nestlé Netherlands nineteenth century nutrition objects oven packaging Paris pasteurized Patent Number plate pots preparation preserved food processing production refrigerator regional rural social stoves Swiss techniques Tetra Pak Teuteberg traditional twentieth century Unilever vegetables Voeding Wall's Ice Cream Wiegelmann women workers World Zentai