Buch, Englisch, 338 Seiten, Format (B × H): 138 mm x 216 mm
Buch, Englisch, 338 Seiten, Format (B × H): 138 mm x 216 mm
Reihe: Routledge Library Editions: Food and Diet
ISBN: 978-1-041-01244-3
Verlag: Taylor & Francis Ltd
Originally published in 1985, Diet and Health in Modern Britain examines the changes in diet and health in Britain during the rapid social development of the late nineteenth and early twentieth centuries. It is particularly concerned with the ways in which the problems of urban life were ameliorated. How was infant and child mortality reduced? How did family life go on in conditions where income was low and sometimes intermittent, where protected water supplies and proper sanitation were not available, and where food preservation and food technology were still limited? How did the state devise diets for those in its care? What were the choices available for consumers?
The contributors to this book were historians and nutritionists and this gives a strong interdisciplinary flavour to the volume. Many of the problems encountered during British urban development were being experienced in the developing world at the time. The way in which Britain coped with the health hazards of late-nineteenth-century urban squalor had much to tell those concerned with similar problems in contemporary cities in the developing world. The book makes clear that life in Britain in the late-nineteenth and early-twentieth centuries and life in the developing world at the time represented similar stages of the process of demographic transition.
Zielgruppe
Adult education, General, and Postgraduate
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
List of Tables and Figures. Introduction. 1. Science and Practice in Arable Farming 1910–1950 Colin Holmes 2. The Impact of Modern Food Technology on Nutrition in the Twentieth Century Magnus Pyke 3. The Retail and Wholesale Meat Trade 1880–1939 Richard Perren 4. The Demand for Meat in England and Wales between the Two World Wars Forrest Capie 5. Changes in the Brewing Industry in the Twentieth Century John Mark 6. The Production and Marketing of Fruit and Vegetables 1850–1950 Peter Atkins 7. The Nutritional Importance of Fruit and Vegetables Arnold Bender 8. Infant Feeding, Sanitation and Diarrhoea in Colliery Communities 1880–1911 Ian Buchanan 9. Feeding the Hungry Schoolchild in the First Half of the Twentieth Century John Hurt 10. Local Prison Diets 1835–1878 Valerie Johnston 11. The Public House Reform Movement Robert Thorne 12. Rationing and Economic Constraints on Food Consumption Since the Second World War Dorothy Hollingsworth 13. Man’s Demand for Energy Derek Miller 14. The Cost of Nutrients in the First Half of the Twentieth Century Pamela Mumford 15. The Founding Fathers of the Nutrition Society Alice Copping. Contributors.
