Wartime Changes in World Food Production PDF Download

Author: United States. Office of Foreign Agricultural Relations
Publisher:
ISBN:
Category : Food supply
Languages : en
Pages : 102

View

Book Description

Author: C. M. Purves
Publisher:
ISBN:
Category : Food supply
Languages : en
Pages : 0

View

Book Description

Author: Bryan L. McDonald
Publisher: Oxford University Press
ISBN: 0190600683
Category : Business & Economics
Languages : en
Pages : 265

View

Book Description
Food Power brings together the history of food, agriculture, and foreign policy to explore the use of food to promote American national security and national interests during the first three decades of the Cold War.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 520

View

Book Description
This dissertation examines how food systems in the United States changed because of World War II. It tracks the production, consumption, and regulation of food from the 1930s to the 1950s, showing how wartime changes strengthened industrialized food systems that remained in place long after the war ended. Over the course of World War II, an industry dedicated to producing processed foods developed alongside cultural discourses lauding processed foods. To supply soldiers and sailors stationed around the world required a food system that could distribute foods globally. To help build this system, new and existing regulatory bodies reshaped food production to solve particular wartime problems. Food consumption also changed, because the war disrupted daily life and people had limited options of what to eat. Many of the changes to the production and consumption of food did not end with the war; thus, World War II marks a watershed in U.S. food history. The decisions made during the war accelerated the development of a highly industrialized food system that would define American food for the second half of the twentieth century. Multiple actors, including regulators, businesses, and consumers, helped to create the food system that developed during the war. By viewing the roles of many different actors in food production, this dissertation highlights the mutually constitutive relationship between production and consumption. Examining these interchanges also shows how linking political, business, and economic histories to social and cultural histories can lead to richer historical narratives.

Author: Mancur Olson
Publisher:
ISBN:
Category : Food supply
Languages : en
Pages : 168

View

Book Description

Author: Ian Mosby
Publisher: UBC Press
ISBN: 0774827645
Category : Social Science
Languages : en
Pages : 285

View

Book Description
During WWII, as Canada struggled to provide its allies with food, nutritionists warned that malnutrition could derail the war effort. Posters admonished women and children to “Eat Right, Feel Right” because “Canada Needs You Strong” while cookbooks helped housewives become “housoldiers” through food rationing, menu substitutions, and household production. Food Will Win the War explores the symbolic and material transformations that food and eating underwent during the war and the profound social, political, and cultural changes that took place in the 1940s. Through official food guides and policies, the state took unprecedented steps into the kitchens of the nation, transforming the way women cooked, what their families ate, and how people thought about food. Canadians, in turn, rallied around food and nutrition to articulate new visions of citizenship for their postwar future.

Author: Stephen Broadberry
Publisher: Cambridge University Press
ISBN: 1139448358
Category : History
Languages : en
Pages : 363

View

Book Description
This unique volume offers a definitive new history of European economies at war from 1914 to 1918. It studies how European economies mobilised for war, how existing economic institutions stood up under the strain, how economic development influenced outcomes and how wartime experience influenced post-war economic growth. Leading international experts provide the first systematic comparison of economies at war between 1914 and 1918 based on the best available data for Britain, Germany, France, Russia, the USA, Italy, Turkey, Austria-Hungary and the Netherlands. The editors' overview draws some stark lessons about the role of economic development, the importance of markets and the damage done by nationalism and protectionism. A companion volume to the acclaimed The Economics of World War II, this is a major contribution to our understanding of total war.

Author: Amy Bentley
Publisher: University of Illinois Press
ISBN: 9780252067273
Category : History
Languages : en
Pages : 274

View

Book Description
Mandatory food rationing during World War II significantly challenged the image of the United States as a land of plenty and collapsed the boundaries between women's public and private lives by declaring home production and consumption to be political activities. Examining the food-related propaganda surrounding rationing, Eating for Victory decodes the dual message purveyed by the government and the media: while mandatory rationing was necessary to provide food for U.S. and Allied troops overseas, women on the home front were also "required" to provide their families with nutritious food. Amy Bentley reveals the role of the Wartime Homemaker as a pivotal component not only of World War II but also of the development of the United States into a superpower.

Author: Helen Cherington Farnsworth
Publisher: Stanford, Calif. : Food Research Institute, Stanford University
ISBN:
Category : Food supply
Languages : en
Pages : 44

View

Book Description

Author: Reginald James William Hammond
Publisher:
ISBN:
Category : Agriculture and state
Languages : en
Pages : 246

View

Book Description