Food and War in Twentieth Century Europe

Wars cannot be fought and sustained without food and this unique collection explores the impact of war on food production, allocation and consumption in Europe in the twentieth century. A comparative perspective which incorporates belligerent, occupied and neutral countries provides new insights into the relationship between food and war. The analysis ranges from military provisioning and systems of food rationing to civilians' survival strategies and the role of war in stimulating innovation and modernization.

This book title, Food and War in Twentieth Century Europe, ISBN: 9781138261037, by Rachel Duffett, Ina Zweiniger-Bargielowska, published by Taylor & Francis (November 23, 2016) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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