List of figures
List of tables
List of contributors
Preface and acknowledgments
Introduction
The origins and growth of industrial organization
Pioneering spadework in the history of the German food industry during the nineteenth and early twentieth centuries : beet sugar, wheat starch and health foods / Karl-Peter Ellerbrock and Hans-Jürgen Teuteberg
Vinegar and sugar : the early history of factory-made jams, pickles and sauces in Britain / Peter J. Atkins
Rural capitalism : the Société des caves de roquefort, from c.1840 to 1914 / Sylvie Vabre
Modernizing the Mediterranean olive oil industry, 1850s-1930s / Ramon Ramon-Munoz
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 / Guðmundur Jonsson and Örn Jonsson
The effect of food technology on consumption patterns
Food labelling and packaging : the Dutch food industry : persuading and informing consumers, 1870-1950s / Adel P. den Hartog
Promoting packaging and selling self-service : the rapid modernization of Swedish food retailing / Jenny Lee and Ulrika 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 twentieth century / Derek J. Oddy
Commentary and summary
Index.
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The food industries of Europe in the nineteenth and twentieth centuries by Derek J. Oddy. ISBN 9781409454397. Published by Ashgate in 2013. Publication and catalogue information, links to buy online and reader comments.
