The Food Industries of Europe in the Nineteenth and Twentieth Centuries

’This volume provides a compelling array of case studies on the evolution of the European food industry. What adds particular value and depth to the book are the discussions on the changing role of diet and technological innovation coupled with successful entrepreneurship in the creation of small companies, from which emerged some of the leading global food conglomerates.’ Jonathan Baker, University of Agder, Norway ’This book provides a fascinating account of the development of various food industries in Europe, from bread to chocolate, that have increased food availability, eliminating hunger and famines. But the huge variety of foods and products has led to new problems in nutrition - obesity, diabetes, lack of cooking skills, and the reduction of regional food patterns and use of whole foods.’ Catherine Geissler, King’s College London, UK ’An excellent interpretive commentary introducing this wide-ranging illuminating collection skilfully contextualizes fourteen diverse studies exploring national and thematic aspects of the transition from subsistence crises of the biological ancient regime to complex systems of food supply and distribution in the 20th century. Major themes include industrial and business organization, food product innovation, and the effect of new technology.’ Roy Church, University of East Anglia, UK 'One of the most innovative essays in the volume examines how packaging technology revolutionized the shopping environment in Sweden during the 1950s. Jenny Lee and Ulrika Torell trace the origins of Tetra Pak ...'. Journal of Historical Geography