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dc.contributor.authorNicolau-Nos, Roser
dc.contributor.authorPujol-Andreu, Josep
dc.contributor.authorHernández-Adell, Ismael
dc.date.accessioned2023-11-03T09:30:44Z
dc.date.available2023-11-03T09:30:44Z
dc.date.issued2010
dc.identifier.citationNicolau-Nos R, Pujol-Andreu J, Hernández-Adell I. Milk, social acceptance of a new food in Europe: Catalonia, 19th-20th centuries. Dynamis. 2010;30:119-139.ca
dc.identifier.isbn0211-9536ca
dc.identifier.urihttp://hdl.handle.net/20.500.12367/2440
dc.description.abstractIn this article we analyse the time course of the consumption of fresh milk in different regions of Europe between the 1870s and 1930s. Working from the case of Catalonia, we affirm that the increasing consumption of milk in that period must be especially linked to the spreading of new scientific knowledge in microbiology and nutrition that followed Pasteur’s discoveries. We particularly highlight the information dissemination activities in this direction carried out by health sector professionals (medical doctors and pharmacists), governing local institutions and the milk industry. The initiatives developed by these groups changed people’s preferences —fresh milk became accepted as a necessary food-stuff, and demand for it increased. [...]ca
dc.format.extent22 p.ca
dc.language.isoengca
dc.publisherUniversidad de Granada, Universitat Autònoma de Barcelonaca
dc.relation.ispartofDynamis. 2010;30:119-139ca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject.otherMilk consumptionca
dc.subject.otherStandards of livingca
dc.subject.otherFood historyca
dc.subject.otherMedicine and foodca
dc.titleMilk, social acceptance of a new food in Europe: Catalonia, 19th-20th centuriesca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca


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Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/
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