Land, Shops and Kitchens: Technology and the Food Chain in Twentieth-Century Europe (Comparative Rural History of the North Sea Area, Book 7)
The book discusses the concept of the food chain from anew perspective, emphasising the historical dimension andconflicts. The inclusion of technology, as a core element, is anoriginal 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 aspolitical interference, farmers' education and scientific concerns,is addressed. This book pays attention to the history ofagriculture, including such varied themes as water supply,fertilisers, land use, greenhouses, and EU policy. It tackles thehistory of shopping, cooking, health concerns, and fast foodeating-places. Technology is not taken for granted, but seen as afield of conflict (action, reaction, and negotiation, perhaps bestcast with the opposition fast food versus slow food). The conceptof the food chain necessitates to consider all these elements as awhole, and to present them in one, integrated volume.