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Títol:
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Milk, from medicine to food Mediterranean Europe: Catalonia, 19th-20th centuries
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Autor/a:
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Nicolau, Roser; Pujol Andreu, Josep; Hernández, Ismael
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Resum:
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The spread of milk consumption was a significant change in the diet of
Europeans, however it is one that has not been greatly studied with regard to
the populations of Mediterranean Europe. In this article we shall analyse the ain circumstances that conditioned that process in Catalonia between the middle of the 19th century and 1936. In our study we shall argue that the consumption of milk in this area was only relevant in the 19th century in situations of illness or old age, and that it subsequently increased and acquired
a new significance as a result of various factors. In particular, we shall
emphasise: (a) the scientific advances in microbiology and nutrition, (b) the
activities carried out by doctors and various public institutions to promote the
consumption of fresh milk, and (c) the technological innovations in the milk
producing sector. In Appendix 1 we show two maps representing the main territorial references that we shall mention. |
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Data de publicació:
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2006 |
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Matèries:
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Aliments -- Consum -- Europa -- Història -- S.XIX-XX
Llet -- Consum -- Europa -- Història -- S.XIX-XX |
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Drets:
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Aquest document està subjecte a una llicència d'ús de Creative Commons, amb la qual es permet copiar, distribuir i comunicar públicament l'obra sempre que se'n citin l'autor original, la universitat, el departament i la unitat i no se'n faci cap ús comercial ni obra derivada, tal com queda estipulat en la llicència d'ús (http://creativecommons.org/licenses/by-nc-nd/2.5/es/) |
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Tipus de document:
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Document de treball |
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Publicat per:
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Universitat Autònoma de Barcelona. Unitat d'Història Econòmica
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Col·lecció:
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Documents de treball (Universitat Autònoma de Barcelona. Unitat d'Història Econòmica);10/2006
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Compartir:
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