Food and War in Twentieth Century Europe

Ina Zweiniger-Bargielowska, University of Illinois, Chicago, USA, Rachel Duffett, University of Essex, UK & Alain Drouard, Sorbonne, Paris, France and President of ICREFH

Chapter 1: Introduction; Part I: Soldiers and their Food; Chapter 2: Food Provisioning in the German Army of the First World War; Chapter 3: British Army Provisioning on the Western Front, 1914–1918; Chapter 4: Fighting a Kosher War: German Jews and Kashrut in the First World War; Part II: Home Front: The Citizens Adapt; Chapter 5: Food Provisioning on the German Home Front, 1914–1918; Chapter 6: Bread from Wood: Natural Food Substitutes in the Czech Lands during the First World War; Chapter 7: Hunger and Misery: The Influence of the First World War on the Diet of Slovenian Civilians; Chapter 8: The Spanish Civil War and its Aftermath: Eating Strategies and Social Change 1; Chapter 9: Alimentary and Pellagra Psychoses in Besieged Leningrad; Part III: Home Front: The State Intervenes; Chapter 10: Fair Shares? The Limits of Food Policy in Britain during the Second World War; Chapter 11: Communal Feeding in War Time: British Restaurants, 1940–1947; Chapter 12: Rationing and Politics: The French Academy of Medicine and Food Shortages during the German Occupation and the Vichy Regime; Chapter 13: Réalités cruelles: State Controls and the Black Market for Food in Occupied France; Chapter 14: Nutrition Education in Times of Food Shortages and Hunger: War and Occupation in the Netherlands, 1939–1945; Part IV: War, Modernization and Innovation; Chapter 15: Mikkel Hindhede and the Science and Rhetoric of Food Rationing in Denmark 1917–1918 1; Chapter 16: The Modernization of the Icelandic Diet and the Impact of War, 1914–1945; Chapter 17: Horsemeat in France: A Food Item that Appeared during the War of 1870 and Disappeared after the Second World War; Chapter 18: The Innovative Power of War: The Army, Food Sciences and the Food Industry in Germany in the Twentieth Century; Chapter 19: Conclusion