Del 0 - Food in Modern History: Traditions and Innovations

Milk in Spain and the History of Diet Change

Nyhet

The Political Economy of Dairy Consumption since 1950

Häftad, Engelska, 2026

AvFernando Collantes,Spain) Collantes, Fernando (University of Oviedo,Peter Scholliers,Amy Bentley

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In barely three generations the Spanish diet has changed beyond recognition. The traditional concerns around nutritional health and scarcity have been mostly left behind, but they have given way to new problems linked to excess. In this book Fernando Collantes shows how the dairy industry has been central to this societal shift. From widespread calcium deficiency in the 1950s to the more recent, and controversial, turn to highly processed foods, it provides a recent history of diet change in Spain. Probing the reasons behind why this shift has occurred, and how, it shows that when it comes to food society, politics, economics and the law are intrinsically linked.Taking the reader beyond the world of food, Milk in Spain and the History of Diet Change combines qualitative and quantitative methods to position diet change within the broader debate on consumer society and ‘the good life’. Contrasting two models of food consumption, it shows that unless public policy takes the challenge of affluence seriously, the food system can become an obstacle to a better society.

Produktinformation

Utgivningsdatum2026-06-25
Mått156 x 234 x 25 mm
Vikt454 g
FormatHäftad
SpråkEngelska
SerieFood in Modern History: Traditions and Innovations
Antal sidor288
FörlagBloomsbury Publishing PLC
ISBN9781350401570

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IntroductionPart I: The Rise and Fall of Good Diets1. Something is Rotten2. A neo-Schumpeterian Approach3. Spain’s two models of dairy consumption since 1950Part II: The Mass Consumption Model (1950-1990)4. Massification 5. Losing the battle for milk (1950-1965)6. Winning the battle (1965-1990)Part III: Sophisticated Deviation7. Upgrading Games8. A Galbraith Moment (1990-2008)9. TurbulencePart IV: Conclusion10. What can we learn from this case study?11. How to promote good diets?

Based on an innovative bridge between Schumpeter and Braudel, applied to a thorough empirical and theoretical work, Fernando Collantes delivers in this book not only a detailed account of the Spanish diet since the 1950s, but also a challenging account of the long term evolution of a major factor for all societies: the access and quality of food. This is nothing less than a new vision of the material roots of historical evolution, conflicts and innovation.