Food and the City in Europe since 1800

Dr Peter J. Atkins is Reader in the Department of Geography, Durham University, UK. Dr Peter Lummel is Scientific Director of the Freilichtmuseum Domäne Dahlem, Berlin, Germany. Professor Derek J. Oddy is Professor Emeritus at the University of Westminster, UK.

'Food history and urban studies are the hottest topics in Europe today: this book combines both. Big cities - London, Paris, Berlin, Brussels, Barcelona, Amsterdam, Prague and other urban magnets in the last two centuries - are huge, hungry bellies. Volume, modernity, risks. Fusion, fraud, flavour and fashion. It is all on the menu of this rich, diverse and well-balanced book.' Marc Jacobs, Catholic University of Brussels, Belgium 'Food and the City reinforces the idea present in recent studies of eating habits that food should no longer just be seen as offering insights into consumption patterns and that food is rich with social and cultural meanings.' Social History of Medicine 'This collection provides not only some extremely interesting studies of the difficulties in feeding cities well, but a fascinating glimpse of the roots of problems with which we still grapple.' Agricultural History Review

• Preface; Chapter 1 Food and the City, Peter J. Atkins, Derek J. Oddy; Part a Feeding the Multitude; Chapter 2 Urbanization and Nutrition: Historical Research Reconsidered, Hans Jürgen Teuteberg; Chapter 3 ‘A Tale of Two Cities’: A Comparison of Food Supply in London and Paris in the 1850s, Peter J. Atkins; Chapter 4 Urbanization and Dietary Change in Mediterranean Europe: Barcelona, 1870–1935, Roser Nicolau-Nos, Josep Pujol Pujol-Andreu; Chapter 5 Food Science/Food Politics: Max Rubner and ‘Rational Nutrition’ in Fin-de-Siècle Berlin, Corinna Treitel; Chapter 6 How to Feed Three Million Inhabitants: Berlin in the First Years after the Second World War, 1945–1948, Jürgen Schmidt; Part b Food Regulation; Chapter 7 Food Fraud and the Big City: Brussels’ Responses to Food Anxieties in the Nineteenth Century, Peter Scholliers; Chapter 8 Food Quality in London and the Rise of the Public Analyst, 1870–1939, Derek J. Oddy; Chapter 9 Municipal Laboratories and the Analysis of Foodstuffs in France under the Third Republic: A Case Study of the Paris Municipal Laboratory, 1878–1907, Alessandro Stanziani; Chapter 10 The ‘War Against Food Adulteration’: Municipal Food Monitoring and Citizen Self-Help Associations in Germany, 1870s–1880s, Vera Hierholzer; Part c Food Innovations — The Product Perspective; Chapter 11 The Discovery of Vitamins and its Impact on the Food Industry: The Issue of Tinned Sweetened Condensed Skim Milk 1890–1940, Adel P. den Hartog; Chapter 12 First-Class Restaurants and Luxury Food Stores: The Emergence of the Soviet Culture of Consumption in the 1930s, Jukka Gronow; Chapter 13 A Shop Window of the Regime: The Position of Prague as the Capital in the Preferential Supply System of Selected Czechoslovakian Cities, 1950–1970, Martin Franc; Chapter 14 Born-in-the-City: The Supermarket in Germany, Peter Lummel; Chapter 15 The Changing Position of Exotic Foods in Post-War Amsterdam, Anneke H. van Otterloo; Chapter 16 The Immigrant Impact upon London’s Food since c.1850, Panikos Panayi; Part d Eating Fashions — The Consumer Perspective; Chapter 17 Scientists at the Table: The Cultural Significance of Scientists’ Festive Meals in Berlin, 1830–1940, Ulrike Thoms; Chapter 18 Reforming Diet at the End of the Nineteenth Century in Europe, Alain Drouard; Chapter 19 Turtle Soup and Water Porridge: Some Social and Cultural Perspectives on Food Habits in the City of Oslo, 1860–2000, Virginie Amilien; Chapter 20 Food Markets in the City of Bordeaux – From the 1960s until Today: Historical Evolution and Anthropological Aspects, Isabelle Téchoueyres; Chapter 21 Conclusion, Peter J. Atkins, Derek J. Oddy;