The food industries of Europe in the nineteenth and twentieth centuries

Contents: Preface Introduction, Derek J. Oddy Part I The Origins and Growth of Industrial Organization: Pioneering spadework in the history of the German food industry during the 19th and early 20th centuries: beet sugar, wheat starch and health foods, Karl-Peter Ellerbrock and Hans-JA rgen Teuteberg Vinegar and sugar: the early history of factory-made jams, pickles and sauces in Britain, Peter J. Atkins Rural capitalism: the Societe des Caves de Roquefort, from c. 1840 to1914, Sylvie Vabre Modernizing the Mediterranean olive-oil industry, 1850s-1930s, Ramon Ramon-MuA+-oz. Part II Creating New Foods: 'The biggest chocolate factory in the world': the Menier chocolate factory in Noisiel, Alain Drouard 'Czech chocolate is the best!' Nationalism in the food industry in the Czech lands around the year 1900, Martin Franc Margarine in competition with butter in Germany (1872-1933): the example of Van den Bergh's margarine factory in Kleve, Sabine Merta The nutritional transformation of Danish pork, 1887-1960, Tenna Jensen The rise of the frozen-fish industry in Iceland and Norway: the case of fish fingers, Gudmundur JA^3nsson and A-rn JA^3nsson. Part III The Effect of Food Technology on Consumption Patterns: Food labelling and packaging in the Dutch food industry: persuading and informing consumers, 1870s-1950s, Adel P. den Hartog Promoting packaging and selling self-service: the rapid modernization of the Swedish food retail trade, Jenny Lee and Ulrike Torell Food preservation in Flemish women's magazines, 1945-1960, Anneke Geyzen The growth of bread consumption among Romanian peasants, 1950-1980, Lucian Scrob From roast beef to chicken nuggets: how technology changed meat consumption in Britain in the 20th century, Derek J. Oddy The European food industries in perspective, Derek J. Oddy Index.