Article ID: CBB001022202

Milk, Social Acceptance of a New Food in Europe: Catalonia, 19th--20th Centuries (2010)

unapi

In 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. However, the evolution of consumption was not the same in all regions of Europe due to their different environmental and agronomic conditions.

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Citation URI
https://data.isiscb.org/isis/citation/CBB001022202/

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Authors & Contributors
Smith, David F.
Mike Murphy
William J. Smyth
Hatch, Anthony Ryan
John Crowley
Sivaramakrishnan, Kavita
Concepts
Nutrition
Public health
Food and foods
Medicine
Public understanding of medicine
Human physiology
Time Periods
20th century
19th century
18th century
Early modern
17th century
21st century
Places
United States
Spain
France
England
Puerto Rico
Norway
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