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Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline …
Food stood at the centre of Mussolini’s attempt to occupy Ethiopia and build an Italian Empire in East Africa. Seeking to redirect the surplus of Italian rural labor from migration …
For a long time, everything revolved around bread. Providing more than half of people’s daily calories, bread was the life-source of Europe for centuries. In the middle of 19th …
Tracing developments from the classical period to the early industrial revolution and beyond, Anne Murcott provides us with an accessible and entertaining social history of food …
While the history of food on the home front in wartime Britain has mostly focused on rationing, this book reveals the importance and scale of nation-wide communal dining schemes …
'We have two cuisines in France, that of the north and that of the south', boldly stated the first cookbook directly concerned with southern French cuisine in 1830. This book …
From the 1770s the Vienna bread market was rocked by a series of politico-economic and technological changes that questioned the way this everyday foodstuff was sold and produced. …
The spread of Pilsner beer from its inception in 1842 clearly shows the changes wrought by globalization in an age of empire. Its rise was dependent not only on technological …
How did people exist and resist in their daily lives under Soviet control in the Cold War period? Shkodrova's monograph shows how in communist Bulgaria many women passionately …
In barely three generations the Spanish diet has changed beyond recognition. The traditional concerns around nutritional health and scarcity have been mostly left behind, but they …