Use this identifier to quote or link this document:

Milk, from medicine to food Mediterranean Europe: Catalonia, 19th-20th centuries
Nicolau, Roser; Pujol Andreu, Josep; Hernández, Ismael
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.
Aliments -- Consum -- Europa -- Història -- S.XIX-XX
Llet -- Consum -- Europa -- Història -- S.XIX-XX
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 (
Working Paper
Universitat Autònoma de Barcelona. Unitat d'Història Econòmica
Documents de treball (Universitat Autònoma de Barcelona. Unitat d'Història Econòmica);10/2006

Full text files in this document

Files Size Format
UHE10-2006.pdf 204.7 KB PDF

Show full item record