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BASTID JEAN-PIERRE - MARTENS MICHEL
FOOD
JC LATTES. 1977. In-8. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 261 Pages. 1 Illustration en couleur sur le 1er plat.. . . . Classification Dewey : 840.091-XX ème siècle
Reference : RO80183341
Classification Dewey : 840.091-XX ème siècle
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5 book(s) with the same title
Exploring the food chain. Food production and food processing in Western Europe, 1850-1990,
Turnhout, Brepols, 2009 Paperback, 289 p., 156 x 234 mm. ISBN 9782503517797.
Until the late 19th century the food industry was restricted to a few activities, usually based on small scale industries. The links between agriculture and food processing were very tight. Due to increased purchasing power, population growth and urbanisation, the demand for food grew substantially. This was not only the case for basis products as corn and potatoes, but also and especially for more expensive, quality products as meat, fish and dairy produce. These developments generated, together with the essential technological innovations, the creation and development of modern food processing in specialized shops and factories. In only a few decades these industries transformed from an important complement to the primary agricultural production on the farms to a much comprising industrial business. At the end of the 20th century food processing has evolved into a modern, high-tech industry, dominated by a few large enterprises, offering a wide range of products. This volume aims to turn the spotlight on this often neglected but important link in the food chain. Languages: English.
Stocks, seasons and sales. Food supply, storage and markets in Europe and the New World, c. 1600-2000
, Brepols, 2019 Paperback, x + 224 pages, Size:156 x 234 mm, Illustrations:30 b/w, 23 tables b/w., Language: English. ISBN 9782503585093.
Summary This book presents ten case-studies by eminent scholars dealing with food supply, storage and markets from c. 1600 to c. 2000. Together they present a long-term history of the tools to regulate the rhythms and seasonal patterns of the food production and distribution process. How were the vast flows of staple food needed for metropolitan areas organised? What practical difficulties had to be overcome to preserve this food safely? Did people respond to price patterns in search for profit? Were governments successful in imposing regulation? In dealing with these issues, the contributing authors adopt different approaches and investigate cases from England, Belgium, Germany, Austria, Italy, France and Mexico. The focus on the stocks and flows of grains and other foodstuffs raises new questions combining economic, social, political, and environmental issues in the study of agricultural markets and food policies. TABLE OF CONTENTS Introduction: stocks, seasons and sales Wouter Ronsijn and Niccol Mignemi 1. Landlords as rational investors? Grain storage on noble manors in the Rhineland area, 1650-1850 Friederike Scholten 2. Prices and seasons in late seventeenth-century England Richard W. Hoyle 3. A case study of corn sales: Harston Manor's corn book 1823-1842 Liam Brunt and Edmund Cannon 4. Production and provisioning: the Tumulto of 1692 in Mexico City Pablo F. Luna 5. The need for wheat: the pre-industrial expansion of Vienna's grain supply, 1800-1840 Jonas M. Albrecht 6. The respiration of Paris' catchment area in the nineteenth century: stocks and flows Laurent Herment 7. Urban development and local food production. Ability and inability of feeding growing cities by urban agriculture in nineteenth-century industrialising Belgium Pieter De Graef 8. Between fearing shortage and stockpiling fresh fish: did the Venetian Republic have an environmental policy in the eighteenth century? Sol ne Rivoal 9. Preventing subsistence crises: the state and granaries of abundance in Old Regime France G rard B aur 10. Storage and financing of the French wheat market in the inter-war period Alain Chatriot
At the Table. Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe,
Turnhout, Brepols, 2007 Hardback, XX+228 p., 1 b/w ill., 150 x 230 mm. ISBN 9782503523989.
This volume surveys recent studies of the metaphorical and material facets of food in medieval and early modern Europe. Ranging from literary, historical, and political analyses to archaeological and botanical ones, this collection explores food as a nexus of pre-modern European culture. Food and feasting are understood not simply as the consumption of material goods but also as the figurative and symbolic representations of culture, which Mauss has termed a 'total social fact'. To understand the myriad ways in which discourses about food and feasting are mobilized during this period is to better understand the fundamental role food and feasting played in the development of Europeans' habitual patterns of behaviour and of thought. New.
Land, Shops and Kitchens: Technology and the Food Chain in Twentieth-Century Europe,
Turnhout, Brepols, 2005 Paperback, 296 p., 156 x 234 mm. ISBN 9782503517803.
The book discusses the concept of the food chain from a new perspective, emphasising the historical dimension and conflicts. The inclusion of technology, as a core element, is an original approach to food studies. Thus, technology is related to agricultural production, packaging, transport and storing, wholesale and retailing, catering, and cooking. Also, the so-called middle field, such as political interference, farmers' education and scientific concerns, is addressed. This book pays attention to the history of agriculture, including such varied themes as water supply, fertilisers, land use, greenhouses, and EU policy. It tackles the history of shopping, cooking, health concerns, and fast food eating-places. Technology is not taken for granted, but seen as a field of conflict (action, reaction, and negotiation, perhaps best cast with the opposition fast food versus slow food). The concept of the food chain necessitates to consider all these elements as a whole, and to present them in one, integrated volume. Languages: English.
After the Harvest. Storage Practices and Food Processing in Bronze Age Mesopotamia
, Brepols, 2020 Paperback, xii + 146 pages, Size:216 x 280 mm, Illustrations:53 b/w, 14 tables b/w., Language: English. ISBN 9782503583785.
Summary The reliance on grain and grain products is a key feature of many past societies, and this is particularly true of the Ancient Near East. The necessity of storing and processing foodstuffs encompassed political and social boundaries: food shaped identities and it was not by chance that, for the Mesopotamian mindset, civilization started with the consumption of bread and beer. At any managerial level, storage practices and food processing reflect the economic organization of a society, its control mechanisms, and its interdependent social structures. This volume includes eight papers by scholars of the Ancient Near East, who draw on a wide range of sources and methodologies, from (bio-)archaeological evidence to cuneiform texts, in order to explore what actually happened after the harvest in the shared horizon of Bronze Age Mesopotamia. The different case-studies gathered together here examine the impact of continuity - and crucially, of change - in the technical, economic, and social solutions that were adopted by people in response to the common needs of everyday life. This volume represents a dialogue between different perspectives and disciplines that simultaneously opens up new paths of research, at the same time as seeking to narrow the gaps in our understanding of this subject. TABLE OF CONTENTS Noemi Borrelli & Giulia Scazzosi, After the Harvest: An Introduction Klaus Wagensonner, Food: Its Gathering, Storing, and Consumption According to the Early Textual Record Alexander Pru , Grain Storage and Grain Distribution at Tell Beydar Armando Bramanti, Before the Harvest? Land-grain Accounts in Early Dynastic Umma Noemi Borrelli, Institutional Grain Storage and Control Network in the Ur III Province of ?irsu/Laga? Tate Paulette, Archaeological Perspectives on Beer in Mesopotamia: Brewing Ingredients Melania Zingarello, Beer-making and Drinking Between Life and Death: A Fresh Look at the 'Four-Part Sets' Arkadiusz So?tysiak, Bioarchaeology of Food Production in Ancient Mesopotamia Giulia Scazzosi, 'Eat the Bread, Enkidu': The Role of Bakeries in Late Third to Early Second Millennium BC Mesopotamia
