Exploring the food chain. Food production and food processing in Western Europe, 1850-1990

Food Production And Food Processing In Western Europe, 1850-1980 (Comparative Rural History of the North Sea Area 7)

Bibliographic Data

ID19907187
EditorsYves Segers (0000-0003-4897-945X), Jan Bieleman, Erik Buyst (0000-0003-0214-9215)
Year2009
Pages300
Publication date2009-01-01
Open AccessNo
TypeBOOK
VenueExploring The Food Chain (SOURCE_BOOK)
PublisherBrepols Publishers (PUBLISHER • BE)
DOI10.1484/m.corn-eb.5.105950
OpenAlexW1533149398
ISBN9782503517797
Open LibraryOL12516980M
LanguageEN
Citations received7

Until the late 19th century the food industry was restricted to a few activities, usually based on small scale industries. The links between agriculture and food processing were very tight. Due to increased purchasing power, population growth and urbanisation, the demand for food grew substantially. This was not only the case for basis products as corn and potatoes, but also and especially for more expensive, quality products as meat, fish and dairy produce. These developments generated, together with the essential technological innovations, the creation and development of modern food processing in specialized shops and factories

Biology · Business · Economics · Food chain · Food processing · Geography · Production (economics) · Culinary Culture and Tourism · Ecology · Food Science · Historical and Environmental Studies · Agriculture · Europe · Food And Beverage Industries (Economic Aspects) · Food Engineering · Food industry and trade · Food supply · History · Science/Mathematics · Technology & Engineering · Technology & Industrial Arts

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