European Food History: A Research ReviewHans Jürgen Teuteberg A comprehensive comparative review bringing together all current approaches - social, psychological, medical, aesthetic and economic - to the study of the history of food and diet, covering the whole of Europe from the Middle Ages to the 19th century and, often, beyond. |
Contents
a bibliographical study | 19 |
Comparative aspects of Irish diet 15501850 | 45 |
Modern nutritional problems and historical nutrition | 56 |
Copyright | |
11 other sections not shown
Common terms and phrases
19th century agricultural alimentaires analysis ancien régime Annales E.S.C. average Basel Belgium Berlin Berne Braudel bread Budapest calorie calorie intake cereals changes cheese classes consommation consumed cookery cookery-books cooking cuisine d'histoire daily diet dietary dishes doctoral thesis eating economic energy intake Enquête Ernährung Essen ethnographic ethnological Europe famine food and drink food consumption food habits food history food supply foodstuffs Geschichte Graz haute cuisine Hémardinquer historians historical food research history of food history of nutrition hospital household Hungary important income industrial investigation Irish Jahrhundert kcal Kisbán Kubikenborg labourers Leipzig London material meals meat milk modern Netherlands nutrition Paris patterns per-capita period Piuz Poland population potato Prague problems protein quantities rations regional rural Russian Scholliers Schweiz schweizerische sciences social society sources standard Stastná statistics strava studies survey Table Teuteberg Vandenbroeke Vienna Viennese Volkskunde Wiegelmann Wilhelm Wirtschaft workers Wyczański Zurich