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Einband grossFood and Age in Europe, 1800-2000
ISBN/GTIN

Food and Age in Europe, 1800-2000

E-BookPDFDRM AdobeE-Book
200 Seiten
Englisch
Taylor & Franciserschienen am16.01.20191. Auflage
This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.mehr
Verfügbare Formate
BuchGebunden
EUR182,50
TaschenbuchKartoniert, Paperback
EUR57,50
E-BookPDFDRM AdobeE-Book
EUR53,99
E-BookEPUBDRM AdobeE-Book
EUR53,99

Produkt

KlappentextThis volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.
Details
Weitere ISBN/GTIN9780429958106
ProduktartE-Book
EinbandartE-Book
FormatPDF
Format HinweisDRM Adobe
Erscheinungsjahr2019
Erscheinungsdatum16.01.2019
Auflage1. Auflage
Seiten200 Seiten
SpracheEnglisch
Dateigrösse11124 Kbytes
Illustrationen9 schwarz-weiße Fotos, 1 schwarz-weiße Zeichnungen, 15 schwarz-weiße Tabellen
Artikel-Nr.4388863
Rubriken
Genre9200

Inhalt/Kritik

Inhaltsverzeichnis
Part One: Infants 1. Introduction (Caroline Nyvang and Tenna Jensen) 2. Breastfeeding, substitutes and infant mortality 1835-1981: the Nordic experience (Anne Løkke) 3. Infant feeding and infant mortality in the United Kingdom in the late nineteenth and early twentieth centuries (Peter Atkins) 4. It all started with Kindermehl. Henri Nestlé and the beginning of the industrial production of infant food (Karl Peter Ellerbrock) 5. Infants' diets at the turn of the 20th Century: the puericulture of Adolphe Pinard (Alain Drouard) Part Two: Children and Adolescents 6. Little adults? Children and their diet in Brussels, 1820-1860 (Peter Scholliers) 7. Nutrition of working-class schoolchildren in Britain, 1902-1980 (Derek J. Oddy) 8. Socialism and yeast cakes with vanilla cream. School canteens in Czechoslovakia in the 1950s to 1970s (Martin Franck) 9. Cooking with kids. Danish cookbooks for children 1847-1975 (Caroline Nyvang) 10. What's cooking, boys? Cooking, masculinity and boy's cooking in Danish cookbooks for children since 1975 (Jonatan Leer) Part Three: Adults and Old People 11. One hundred years of rations: food in the British army, 1914-2014 (Rachel Duffett) 12. From productivity to employee welfare. Worksite food services and nutrition counselling of working adults in 20th-century in Finland (Kaija Rautavirta et al) 13. Eat well - age well. The changing importance of food in 20th and 21st century aging policy (Denmark, 1892-2014) (Tenna Jensen) 14. Food for the Elderly (Germany, 1850-1950) (Ulrike Thoms) 15. Recipes Through a Life-Time: Women's magazines and blog, Denmark, 1920-2015 (Karen Klitgaard Povlsen) 16. Conclusions (Caroline Nyvang and Tenna Jensen)mehr

Autor

Tenna Jennsen is Associate Professor of Health and Ageing Research at CoRe-Center for Health Research in the Humanities, University of Copenhagen, Denmark.

Caroline Nyvang is a senior researcher with The Royal Danish Library

Peter Scholliers is Emeritus Professor of History at Vrije Universiteit Brussel (VUB).

Peter J. Atkins is Emeritus Professor of Geography at the University of Durham, United Kingdom.
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