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Aprowizacja ludności cywilnej  w czasie I wojny światowej. Wojna jako katalizator zmian kultury kulinarnej w Europie

Data publikacji: 01.09.2016

Prace Historyczne, 2016, Numer 143 (3), s. 449 - 462

https://doi.org/10.4467/20844069PH.16.021.5218

Autorzy

Tadeusz Czekalski
Uniwersytet Jagielloński w Krakowie, Polska, ul. Gołębia 24, 31-007 Kraków
https://orcid.org/0000-0002-8494-1769 Orcid
Wszystkie publikacje autora →

Tytuły

Aprowizacja ludności cywilnej  w czasie I wojny światowej. Wojna jako katalizator zmian kultury kulinarnej w Europie

Abstrakt

Provisioning of civilians during the First World War. The War as a catalyst for changes in the culinary culture in Europe

The First World War was an extremely difficult challenge for services and offices responsible for supplying the soldiers fighting on the front as well as all the citizens working at the rear of the front line. The decline in food production during the war forced the belligerent States to use top-down mechanisms to reduce the demand for food. The most commonly used method of adjusting the demands became food rationing during the war, as well as the promotion of food substitutes instead of deficit products like meat, sugar and fats. In the course of war, the inhabitants of European countries became aware of a new, previously practically unknown, role of the States – as a controlling factor of their daily eating habits. Changing these habits during the war opened up new prospects for the implementation of dietary programmes in society as a whole. Food storage experiences of urban population and the use of extended durability products in everyday life were building a survival strategy for future economic crises.

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Informacje

Informacje: Prace Historyczne, 2016, Numer 143 (3), s. 449 - 462

Typ artykułu: Oryginalny artykuł naukowy

Tytuły:

Polski:

Aprowizacja ludności cywilnej  w czasie I wojny światowej. Wojna jako katalizator zmian kultury kulinarnej w Europie

Angielski:

Provisioning of civilians during the First World War. The War as a catalyst for changes in the culinary culture in Europe

Autorzy

https://orcid.org/0000-0002-8494-1769

Tadeusz Czekalski
Uniwersytet Jagielloński w Krakowie, Polska, ul. Gołębia 24, 31-007 Kraków
https://orcid.org/0000-0002-8494-1769 Orcid
Wszystkie publikacje autora →

Uniwersytet Jagielloński w Krakowie, Polska, ul. Gołębia 24, 31-007 Kraków

Publikacja: 01.09.2016

Status artykułu: Otwarte __T_UNLOCK

Licencja: Żadna

Udział procentowy autorów:

Tadeusz Czekalski (Autor) - 100%

Korekty artykułu:

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Języki publikacji:

Polski