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Index
Cover Page
Title Page
Copyright Page
Contents
List of Figures
List of Tables
List of Contributors
Preface, Alain Drouard
Acknowledgments
1 Introduction
PART I: SOLDIERS AND THEIR FOOD
2 Food Provisioning in the German Army of the First World War
3 British Army Provisioning on the Western Front, 1914–1918
4 Fighting a Kosher War: German Jews and Kashrut in the First World War
PART II: HOME FRONT: THE CITIZENS ADAPT
5 Food Provisioning on the German Home Front, 1914–1918
6 Bread from Wood: Natural Food Substitutes in the Czech Lands during the First World War
7 Hunger and Misery: The Influence of the First World War on the Diet of Slovenian Civilians
8 The Spanish Civil War and its Aftermath: Eating Strategies and Social Change
9 Alimentary and Pellagra Psychoses in Besieged Leningrad
PART III: HOME FRONT: THE STATE INTERVENES
10 Fair Shares? The Limits of Food Policy in Britain during the Second World War
11 Communal Feeding in War Time: British Restaurants, 1940–1947
12 Rationing and Politics: The French Academy of Medicine and Food Shortages during the German Occupation and the Vichy Regime
13 Réalités cruelles: State Controls and the Black Market for Food in Occupied France
14 Nutrition Education in Times of Food Shortages and Hunger: War and Occupation in the Netherlands, 1939–1945
PART IV: WAR, MODERNIZATION AND INNOVATION
15 Mikkel Hindhede and the Science and Rhetoric of Food Rationing in Denmark 1917–1918
16 The Modernization of the Icelandic Diet and the Impact of War, 1914–1945
17 Horsemeat in France: A Food Item that Appeared during the War of 1870 and Disappeared after the Second World War
18 The Innovative Power of War: The Army, Food Sciences and the Food Industry in Germany in the Twentieth Century
19 Conclusion
Index
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