© 2006

Food and Conflict in Europe in the Age of the Two World Wars

  • Frank Trentmann
  • Flemming Just

About this book


This volume examines conflicts over food and their implications for European societies in the first half of the Twentieth century. Food shortages and famines, fears of deprivation, and food regulations and controls were a shared European experience in this period. Conflicts over food, however, developed differently in different regions, under different regimes, and within different social groups. These developments had stark consequences for social solidarity and physical survival. Ranging across Europe, from Scandinavia and Britain to Germany, Italy and the Soviet Union, this volume explores the political, economic and cultural dynamics that shaped conflicts over food and their legacies.


20. Jahrhundert 20th century Britain Europe fascism Germany Soviet Union Stalin Union of Soviet Socialist Republics (USSR) warfare

Editors and affiliations

  • Frank Trentmann
    • 1
  • Flemming Just
    • 2
  1. 1.Birkbeck CollegeUniversity of LondonUK
  2. 2.University of Southern DenmarkEsbjergDenmark

About the editors

THIERRY BONZON Maître de Conférence of Contemporary History, University of Marne-la-Vallée, France PAUL BRASSLEY Senior Lecturer, University of Plymouth, UK THIMO DE NIJS Postdoctoral Fellow, Leiden University, The Netherlands RALF FUTSELAAR Researcher, The Netherlands Institute for War Documentation MOGENS R. NISSEN Assistant Professor of History, University of Southern Denmark ALEXANDER NÜTZENADEL Adjunct Professor of History, University of Cologne, Germany ANGELA POTTER Freelance Writer and Librarian MARK ROODHOUSE Lecturer in Modern History, University of York, UK UWE SPIEKERMANN Assistant Professor, Institute for Economic and Social History, Goettingen, Germany JOHANNE-DIETER STEINERT Research Fellow, University of Wolverhampton, UK MARK B. TAUGER Associate Professor of Russian and Soviet History, West Virginia University, USA

Bibliographic information


'Far from something of the distant past, crises surrounding food, its production, distribution, and consumption, marked the lives of Europeans across the continent, throughout the first half of the twentieth century. The remarkably diverse and consistently first-rate contributions to this volume demonstrate this importance, in questions from civil society to state control, globalization, and 'racial' policies. This excellent collection shows who ate, when, and how, and why it mattered.' - Belinda Davis, Rutgers University New Brunswick, USA, and author of Home Fires Burning: Food, Politics, and Everyday Life in World War I Berlin (2000)