Food and War in Twentieth Century Europe

This book is the result of the Eleventh Symposium of The International Commission for Research into European Food History (ICREFH), held in Paris (8–9 September 2009), and includes 18 papers which, from a variety of perspectives, analyse problems and transformations in the supply of food to civilian populations and armies during the First and Second World Wars (17) and the Spanish Civil War (1). The focus of the book also lies in the interdisciplinary approach to the relationship between food and war, with contributions from a wide variety of academic fields (history, sociology, anthropology, medicine), opening the topic to new questions and research avenues. Second, though the book mostly focuses on well-researched case studies, such as those of Great Britain (Duffett, Zweiniger-Bargielowska, Atkins), France (von Bueltzingsloewen, Mouré, Brouard) and Germany (Lummel, Shouten, Teuteberg, Thoms), it also addresses less well-known examples, opening the field still further to new comparisons and research hypotheses: Czechoslovakia (Franc), Slovenia (Godina), Spain (Guidonet), Russia (Vasilyev), Holland (Hartog), Denmark (Overgaard) and Iceland (Jónsson and Jónsson).