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- 284pages
- 10 heures de lecture
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Focusing on the industrialization of food preservation and processing, this book explores its evolution from the early nineteenth century, highlighting its importance in preventing hunger and famine. Through case studies from eleven countries, including the UK and Romania, it illustrates how food industries developed new products that transformed the traditional cereal-based diet of pre-industrial Europe, showcasing the significant impact of these advancements on society and nutrition.
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The Food Industries of Europe in the Nineteenth and Twentieth Centuries, Alain Drouard
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- Année de publication
- 2013
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