Land, Shops and Kitchens: Technology and the Food Chain in Twentieth-Century Europe

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.