Food and Conflict in Europe in the Age of the Two World Wars
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Food and Conflict in Europe in the Age of the Two World Wars by Frank Trentmann
Book DescriptionThis volume examines conflicts over food and their implications for European societies in the first half of the Twentieth century. Food shortages and famines, fears of deprivation, and food regulations and controls were a shared European experience in this period. Conflicts over food, however, developed differently in different regions, under different regimes, and within different social groups. These developments had stark consequences for social solidarity and physical survival. Ranging across Europe, from Scandinavia and Britain to Germany, Italy and the Soviet Union, this volume explores the political, economic and cultural dynamics that shaped conflicts over food and their legacies.
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Book DetailsISBN: 9781403986849
(216mm x 140mm x 20mm)
Imprint: Palgrave Macmillan
Publisher: Palgrave USA
Publish Date: 30-Aug-2006
Country of Publication: United States
Books By Author Frank Trentmann
Empire of Things, Hardback (January 2016)
What we consume has become the defining feature of our lives: our economies live or die by spending, we are treated more as consumers than workers, and even public services are presented to us as products in a supermarket. This book explores how we have come to live with so much more, how this changed the course of history, and more.
Oxford Handbook of the History of Consumption, Paperback (November 2013)
The Oxford Handbook of the History of Consumption offers a timely overview of how our understanding of consumption in history has changed in the last generation.
Free Trade Nation, Paperback (January 2009)
This book tells the story of Free Trade in modern Britain, its contribution to the development of Britain's democratic culture, and its unravelling in the wake of the First World War.
Food and Globalization, Hardback (May 2008)» View all books by Frank Trentmann
Food has a special significance in the expanding field of global history. This work provides an historical overview of the relationship between food and globalization in the modern world. It offers a fresh perspective on both global history and food studies.
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Author Biography - Frank Trentmann
THIERRY BONZON Maitre de Conference of Contemporary History, University of Marne-la-Vallee, France PAUL BRASSLEY Senior Lecturer, University of Plymouth, UK THIMO DE NIJS Postdoctoral Fellow, Leiden University, The Netherlands RALF FUTSELAAR Researcher, The Netherlands Institute for War Documentation MOGENS R. NISSEN Assistant Professor of History, University of Southern Denmark ALEXANDER NUTZENADEL Adjunct Professor of History, University of Cologne, Germany ANGELA POTTER Freelance Writer and Librarian MARK ROODHOUSE Lecturer in Modern History, University of York, UK UWE SPIEKERMANN Assistant Professor, Institute for Economic and Social History, Goettingen, Germany JOHANNE-DIETER STEINERT Research Fellow, University of Wolverhampton, UK MARK B. TAUGER Associate Professor of Russian and Soviet History, West Virginia University, USA
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