Provisioning of civilians during the First World War. The War as a catalyst for changes in the culinary culture in Europe
cytuj
pobierz pliki
RIS BIB ENDNOTEChoose format
RIS BIB ENDNOTEAprowizacja ludności cywilnej w czasie I wojny światowej. Wojna jako katalizator zmian kultury kulinarnej w Europie
Publication date: 01.09.2016
History Notebooks, 2016, Issue 143 (3), pp. 449 - 462
https://doi.org/10.4467/20844069PH.16.021.5218Authors
Aprowizacja ludności cywilnej w czasie I wojny światowej. Wojna jako katalizator zmian kultury kulinarnej w Europie
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.
Akiyama Y., Feeding the Nation, Nutrition and Health in Britain before World War One, London–New York 2008.
Allen K., Sharing Scarcity. Bread Rationing and the First World War in Berlin 1914–1923, „Journal of Social History” 1998, vol. 32, no. 2, s. 371–393.
Beckett I.F.W., Home Front 1914–1918. How Britain Survived the Great War, London 2006.
Beddoe D., Out of the Shadows. A History of Women in Twentieth-Century Wales, Cardiff 2000.
Brown J., Sykes Ch.S., The Garden at Buckingham Palace. An Illustrated History, London 2004.
Capital Cities at War. Paris, London, Berlin 1914–1919, eds. J. Winter, J.-L. Robert, Cambridge 1997.
Chickering R., Imperial Germany and the Great War 1914–1918, New York 2014.
Chwalba A., Samobójstwo Europy. Wielka Wojna 1914–1918, Kraków 2014.
Curtis-Bennett N., The Food of the People. Being the History of Industrial Feeding, London 1949.
Davis B.J., Food, Politics and Everyday Life in World War I Berlin, Chapel Hill–London 2000.
East Central European Society in World War I, eds. B. Király, N. Dreisziger, New York 1985.
Engel B.A., Not by Bread Alone. Subsistence Riots in Russia during World War I, „The Journal of Modern History” 1997, vol. 69, no. 4, s. 696–721.
Freidberg S., Fresh. A Perishable History, Cambridge–New York 2009.
Gattrell P., Harrison M., The Russian and Soviet Economies in Two World Wars. A Comparative View, „The Economic History Review”, New Series, 1993, vol. 46, no. 3, s. 425–452.
Georgiev V.I., Trifonov St.K., Periodŭt na voĭnite 1912–1918, Sofia 1994.
Herwig H.H., The First World War. Germany and Austro-Hungary 1914–1918, London–New York 2014.
Heyman N.M., Daily Life During World War I, London 2002.
Jones S.G., Labour, Society and the Drink Question in Britain 1918–1939, „The Historical Journal” 1987, vol. 30, no. 1, s. 105–122.
Koehn N., Henry Heinz and Brand Creation in the Late Nineteenth Century. Making Markets for Processed Food, „The Business History Review” 1999, vol. 73, no. 3, s. 349–393.
Lauterbach A.T., Economic Demobilization in France after the First World War, „The Journal of Politics” 1943, vol. 5, no. 3, s. 237–269.
Lekuvreĭ, Khranitelni rezhimi, Sofia 1933.
Macinnis P., Bittersweet. The Story of Sugar, Sydney 2002.
Marcosson I.F., The Business of War, New York 1918.
Mennell S., Prohibition. A Sociological View, „Journal of American Studies” 1969, vol. 3, no. 2, s. 159–175.
Nignon E., Les Plaisirs de la Table, Paris 1926.
Perren R., Farmers and Consumer under Strain. Allied Meat Supplies in the First World War, „The Agricultural History Review” 2005, vol. 53, no. 2, s. 212–228.
Pilcher J.M., Food in World History, New York 2006.
Roberts J., Drink and Industrial Work Discipline in 19th Century Germany, „Journal of Social History” 1981, vol. 15, no. 1, s. 25–38.
Shephard S., Pickled, Potted and Canned, How the Art and Science of Food Preserving Changed the World, New York 2000.
Sworakowski W.S., Herbert Hoover, Launching the American Food Administration [w:] Herbert Hoover – the Great War and its Aftermath, 1914–1923, ed. L.E. Gelfand, Iowa 1979.
Tiutiukin S.V., Rossiia: ot Velikoĭ voĭnyv – k Velikoĭ revoliutsii [w:] Voĭna i obshchestvov XX veke, vol. 1, red. O.A. Rzheshevskiĭ, Moskva 2008.
Treitel C., Max Rubner and the Biopolitics of Rational Nutrition, „Central European History” 2008, 41, s. 1–25.
Vernon J., Hunger. A Modern History, Cambridge, MA–London 2007.
Winter J., The Great War and the British People, London 1985.
Zlatarov Ac., Osnovi na naukata za khraneneto: Lektsii, dŭrzhani prez uch. 1920–1921 g. v Sof. univ., Sofia 1921.
Information: History Notebooks, 2016, Issue 143 (3), pp. 449 - 462
Article type: Original article
Titles:
Aprowizacja ludności cywilnej w czasie I wojny światowej. Wojna jako katalizator zmian kultury kulinarnej w Europie
Provisioning of civilians during the First World War. The War as a catalyst for changes in the culinary culture in Europe
Jagiellonian University in Kraków, Gołębia 24, 31-007 Kraków, Poland
Published at: 01.09.2016
Article status: Open
Licence: None
Percentage share of authors:
Article corrections:
-Publication languages:
PolishView count: 2342
Number of downloads: 3428