Food and Conflict in Europe in the Age of the Two World Wars

F. Trentmann · F. Just

ag. del 2006 · Springer

Sobre aquest llibre

This volume examines conflicts over food and their implications for European societies in the first half of the Twentieth century. Food shortages and famines, fears of deprivation, and food regulations and controls were a shared European experience in this period. Conflicts over food, however, developed differently in different regions, under different regimes, and within different social groups. These developments had stark consequences for social solidarity and physical survival. Ranging across Europe, from Scandinavia and Britain to Germany, Italy and the Soviet Union, this volume explores the political, economic and cultural dynamics that shaped conflicts over food and their legacies.

Sobre l'autor

THIERRY BONZON Maître de Conférence of Contemporary History, University of Marne-la-Vallée, France PAUL BRASSLEY Senior Lecturer, University of Plymouth, UK THIMO DE NIJS Postdoctoral Fellow, Leiden University, The Netherlands RALF FUTSELAAR Researcher, The Netherlands Institute for War Documentation MOGENS R. NISSEN Assistant Professor of History, University of Southern Denmark ALEXANDER NÜTZENADEL Adjunct Professor of History, University of Cologne, Germany ANGELA POTTER Freelance Writer and Librarian MARK ROODHOUSE Lecturer in Modern History, University of York, UK UWE SPIEKERMANN Assistant Professor, Institute for Economic and Social History, Goettingen, Germany JOHANNE-DIETER STEINERT Research Fellow, University of Wolverhampton, UK MARK B. TAUGER Associate Professor of Russian and Soviet History, West Virginia University, USA