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Author: Alessandro Stanziani
Publisher:
ISBN:
Category : Cooking
Languages : fr
Pages : 452
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Book Description
Montre quelles ont été les conditions historiques de l'émergence de la qualité des aliments en France lors des deux derniers siècles. Etudie plus particulièrement les cas du vin, de la viande, du beurre et du lait, quatre produits exemplaires de l'agriculture française.
Author: Alessandro Stanziani
Publisher:
ISBN:
Category : Cooking
Languages : fr
Pages : 452
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Book Description
Montre quelles ont été les conditions historiques de l'émergence de la qualité des aliments en France lors des deux derniers siècles. Etudie plus particulièrement les cas du vin, de la viande, du beurre et du lait, quatre produits exemplaires de l'agriculture française.
Author: Alain Drouard
Publisher: Editions L'Harmattan
ISBN: 2296176615
Category : History
Languages : fr
Pages : 310
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Book Description
Que serait notre alimentation sans les conserves, le frigidaire, la cuisson au gaz ? Que serait-elle devenue sans la sélection végétale et animale, sans les apports des procédés alimentaires ou les certifications qualitatives ? Cet ouvrage revient sur les origines de l'industrie alimentaire, la formation des marchés, la place des normes, les labels de qualité et les techniques ainsi que sur la réaction des consommateurs et des différents acteurs face à l'innovation.
Author: Elizabeth Neswald
Publisher: Boydell & Brewer
ISBN: 1580465765
Category : Cooking
Languages : en
Pages : 239
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Book Description
Nutritional knowledge between the lab and the field : the search for dietary norms in the late nineteenth and early twentieth centuries / Elizabeth Neswald -- How vegetarians, naturopaths, scientists, and physicians unmade the protein standard in modern Germany / Corinna Treitel -- Of carnivores and conquerors : French nutritional debates in the Age of Empire, 1890-1914 / Deborah Neill -- Setting standards : the soldier's food in Germany, 1850-1960 / Ulrike Thoms -- The quest for a nutritional El Dorado : efforts to demonstrate dietary impacts on resistance to infectious disease in the 1920s and 1930s / David F. Smith -- Not a complete food for man? : the controversy about white versus wholemeal bread in interwar Britain / Ina Zweiniger-Bargielowska -- Proscribing deception? : the Gould net weight amendment and the origins of mandatory nutrition labeling / Suzanne Junod -- When is a famine not a famine? Gauging Indian hunger in Imperial and Cold War contexts / Nick Cullather
Author: Peter Lummel
Publisher: Routledge
ISBN: 1317134494
Category : Science
Languages : en
Pages : 312
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Book Description
This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history and food systems, food cultures and food politics. Contributors respond to a number of important questions, including: when and how did local food production cease to be sufficient for the city and when did improved transport conditions and liberal commercial relations replace local by supra-regional food supplies? How far did the food industry contribute to improved living conditions in cities? What influence did urban consumers have? Food and the City in Europe since 1800 also examines issues of food hygiene and health impacts in cities, looks at various food innovations and how ’new’ foods often first gained acceptance in cities, and explores how eating fashions have changed over the centuries.
Author: Alain Chatriot
Publisher: Routledge
ISBN: 135188994X
Category : History
Languages : en
Pages : 220
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Book Description
Recent work has focused on the politics of consumption and its manifestation in a number of situations. This volume extends these debates, providing a tighter focus and contributing to a noticeable gap in the field that numerous scholars are beginning to turn towards: that is, organizations of consumers themselves who have chosen to speak for all consumers and similar such bodies of experts which act on behalf of consumers. The volume is fortunate in drawing upon a number of scholars who are about to publish major works on the subject, but who are happy to provide summary versions of their work for the volume. The book pays particular attention to specific moments in consumer mobilization and expertise, capturing the range of types of expert consumers across the twentieth century, from ethical consumer groups at the beginning, to intellectuals, housewives, economists and public officials. It addresses questions on the nature of consumer organizing, which bodies can speak for consumers, whether one consumer voice can ever be identified and the relationship between consumption and citizenship. Overview pieces demonstrate the larger narratives involved in the study of the expert consumer, whilst more comparative essays set out the nature of transatlantic exchanges. Other contributions point to the similarities across seemingly different consumption regimes, while case studies of specific organisations and key historical moments draw out the particularities of consumer expertise.
Author: Bert De Munck
Publisher: Routledge
ISBN: 1317162390
Category : History
Languages : en
Pages : 317
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Book Description
In contemporary society it would seem self-evident that people allow the market to determine the values of products and services. For everything from a loaf of bread to a work of art to a simple haircut, value is expressed in monetary terms and seen as determined primarily by the 'objective' interplay between supply and demand. Yet this 'price-mechanism' is itself embedded in conventions and frames of reference which differed according to time, place and product type. Moreover, the dominance of the conventions of utility maximising and calculative homo economicus is a relatively new phenomenon, and one which directly correlates to the steady advent of capitalism in early modern Europe. This volume brings together scholars with expertise in a variety of related fields, including economic history, the history of consumption and material culture, art history, and the history of collecting, to explore changing concepts of value from the early modern period to the nineteenth century and present a new view on the advent of modern economic practices. Jointly, they fundamentally challenge traditional historical narratives about the rise of our contemporary market economy and consumer society.
Author: Luc Boltanski
Publisher: John Wiley & Sons
ISBN: 1509528741
Category : Social Science
Languages : en
Pages : 507
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Book Description
This book offers a major new account of modern capitalism and of the ways in which value and wealth are created today. Boltanski and Esquerre argue that capitalism in the West has recently undergone a fundamental transformation characterized by de-industrialization, on the one hand, and, on the other, by the increased exploitation of certain resources that, while not entirely new, have taken on unprecedented importance. It is this new form of exploitation that has given rise to what they call the ‘enrichment economy’. The enrichment economy is based less on the production of new objects and more on the enrichment of things and places that already exist. It has grown out of a combination of many different activities and phenomena, all of which involve, in their varying ways, the exploitation of the past. The enrichment economy draws upon the trade in things that are intended above all for the wealthy, thus providing a supplementary source of enrichment for the wealthy people who deal in these things and exacerbating income inequality. As opportunities to profit from the exploitation of industrial labour began to diminish, capitalism shifted its focus to expand the range of things that could be exploited. This gave rise to a plurality of different forms for making things valuable – valuing objects in terms of their properties is only one such form. The form that plays a central role in the enrichment economy is what the authors call the ‘collection form’, which values objects based on the gap they fill in a collection. This valuation process relies on the creation of narratives which enrich commodities. This wide-ranging and highly original work makes a major contribution to our understanding of contemporary societies and of how capitalism is changing today. It will be of great value to students and scholars in sociology, political economy and cultural studies, as well as to anyone interested in the social and economic transformations shaping our world.
Author: Paulo André Niederle
Publisher: Routledge
ISBN: 1000217647
Category : Business & Economics
Languages : en
Pages : 217
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Book Description
This book explores the agrifood system transitions in Brazil to provide a new understanding of the trajectory of agriculture and rural development in this country. It accentuates the increasing diversifi cation and hybridization of food production and consumption practices throughout history. With a framework that combines convention theory, neoinstitutional approaches and practice theory, this book suggests the concept of “food orders” which represents different arrangements of practices, institutions and sociotechnical artifacts. By exploring the interrelations between these elements, the book looks at six different food orders: industrial, commercial, domestic, aesthetic, civic and fi nancial, in tandem with examples of practices, sectors and territories to understand the dynamics of each one. This aids in understanding the main tendencies of the agrifood sector in such a vast country that, being a major player in global food markets, also affect production and consumption dynamics in several other countries. Besides, this book also seeks to comprehend the current institutional changes in Brazil that may be critical to interpret the global dissemination of populist and autocratic governments. Offering key insights into the contemporary sociology of agriculture and food, this book demonstrates how strengthening democracy and supporting the organization of civil society are major challenges when we think about transition for sustainable food systems.
Author: Martin Bruegel
Publisher: Bloomsbury Publishing
ISBN: 1350995797
Category : History
Languages : en
Pages : 298
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Book Description
The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Author: David Demortain
Publisher: Edward Elgar Publishing
ISBN: 1849809445
Category : Business & Economics
Languages : en
Pages : 285
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Book Description
Risks are increasingly regulated by international standards, and scientists play a key role in standardisation. This fascinating book exposes the action of 'invisible colleges' of scientists - loose groups of prominent scientific experts who combine practical experience of risk and control with advisory responsibility - in the formulation of international standards. Drawing upon the domains of medicines, 'novel foods' and food hygiene, David Demortain investigates new regulatory concepts emerging from invisible colleges, highlighting how they shape consensus and pave the way for international.
