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Feeding the People in Wartime Britain

by Bryce Evans
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Current price ₹3,829.00
Original price ₹4,595.00
Original price ₹4,595.00
Original price ₹4,595.00
(-17%)
₹3,829.00
Current price ₹3,829.00

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Book cover type: Paperback
  • ISBN13: 9781350259751
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Bloomsbury Academic
  • Publisher Imprint: Bloomsbury Academic
  • Publication Date:
  • Pages: 200
  • Original Price: GBP 29.99
  • Language: English
  • Edition: N/A
  • Item Weight: 454 grams
  • BISAC Subject(s): Europe / Great Britain / 20th Century, Wars & Conflicts / World War I, and Public Policy / Agriculture & Food Policy

While the history of food on the home front in wartime Britain has mostly focused on rationing, this book reveals the importance and scale of nation-wide communal dining schemes during this era. Welcomed by some as a symbol of a progressive future in which 'wasteful' home dining would disappear, and derided by others for threatening the social order, these sites of food and eating attracted great political and cultural debate.

Using extensive primary source material, Feeding the People in Wartime Britain examines the cuisine served in these communal restaurants and the people who used them. It challenges the notion that communal eating played a marginal role in wartime food policy and reveals the impact they had in advancing nutritional understanding and new food technologies. Comparing them to similar ventures in mainland Europe and understanding the role of propaganda from the Ministry of Food in their success, Evans unearths this neglected history of emergency public feeding and relates it to contemporary debates around food policy in times of crisis.

Bentley, Amy: -

Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition,
Food Studies and Public Health at New York University, USA

Evans, Bryce: - Bryce Evans is Professor of Modern World History at Liverpool Hope University, UK

Scholliers, Peter: -

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium.

Peter Scholliers is Professor of History at Vrije Universiteit Brussel. He specializes in European food history and has written numerous works on Belgian foodways.

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