ABSTRACT
People eat and drink very differently throughout their life. Each stage has diets with specific ingredients, preparations, palates, meanings and settings. Moreover, physicians, authorities and general observers have particular views on what and how to eat according to age. All this has changed frequently during the previous two centuries. Infant feeding has for a long time attracted historical attention, but interest in the diets of youngsters, adults of various ages, and elderly people seems to have dissolved into more general food historiography. This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.
TABLE OF CONTENTS
section Section 1|42 pages
Infants
chapter 3|15 pages
In the beginning there was Kindermehl
Henri Nestlé and the start of the industrial production of infant food
chapter 4|11 pages
Children’s diets at the turn of the 20th century
The ‘puériculture’ of Adolphe Pinard
section Section 2|58 pages
Children
chapter 7|12 pages
Socialism and yeast cakes with vanilla cream
School canteens in Czechoslovakia, 1950s to 1970s
section Section 3|67 pages
Adults and older people
chapter 12|12 pages
Food and ageing policy
A case study of the shifting role of food in Danish ageing policy, 1930–1960
chapter 13|15 pages
Food and recipes in a lifespan perspective
Women’s magazines and blogs, 1920–2018
