Food and War in Twentieth Century Europe

The International Commission for Research into European Food History (ICREFH) is an interdisciplinary and international group of scholars of history, ethnology, sociology, economics, geography, technology, and the natural sciences. The organization's focus is on the history of food and nutrition in Europe since the late 18th century. Representing the ICREFH biennial conference held in Paris in 2009, this volume comprises 19 contributions pertaining to soldiers and their food, how citizens on the home front adapted, state intervention, and modernization of diets and the food industry as a result of war. The three editors are affiliated as follows: Ina Zweiniger-Bargielowska (U. of Illinois, US), Rachel Duffett (U. of Essex, UK), and Alain Drouard (U. of Paris-Sorbonne, France). Annotation c2011 Book News, Inc., Portland, OR (booknews.com)

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