By Derek J. Oddy

Uncomplicated food made of a restricted variety of industrially processed foodstuffs constituted the 'plain fare' which most folks in Britain ate from the Nineties till after the second one international warfare. nutritional surveys exhibit that once wages have been low and social stipulations negative, overall healthiness used to be affected and aid the view that malnutrition and nutritional deficiencies existed in the course of the first half the 20 th century. expanding wisdom of crucial foodstuff akin to supplements introduced scientists into clash with civil servants, rather through the nice battle and the melancholy of the interwar years.Wars positioned nice traces on Britain's offers of nutrition, a lot of which was once imported. within the nice battle, civilians suffered unjustifiably earlier than nutrients rationing was once eventually brought. the generally held view that the technological know-how of nutrients knowledgeable govt coverage within the moment global battle is proven to be a fantasy, for the reason that nutritional inequalities persisted and, through the mid-1940s, kid's development used to be affected.The technological revolution in foodstuff processing, which amassed momentum whilst rationing was once ultimately abolished within the Fifties, resulted in the expansion of supermarkets, frozen meals and quick meals. via the Nineties, many conventional styles of consuming have been changed by way of an ethnic and fusion nutrients eating place tradition. it's been followed through new issues over nutrients protection and healthiness concerns - middle illness, weight problems - and by way of an 'alternative meals' backlash. The impossible to resist query is: are we any ? DEREK J. ODDY is emeritus professor of monetary and social heritage, collage of Westminster.

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Additional resources for From Plain Fare to Fusion Food: British Diet from the 1890s to the 1990s

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Better control of milk temperatures and more accurate measurement of the amounts of rennet used as starters gave a more uniform process. 67 The effect of research generally was towards shortening the ripening processes. Hard-pressed cheeses (such as Cheddar and Cheshire) were most affected by these changes which produced a milder and softer textured cheese than before. Dr F. Lloyd, engaged in research into Somerset cheese-making in the 1890s, was surprised to find that: so many variations existed in the making and relative ripening speeds of the Cheddar cheese; Some was now being made which would mature for market in three months, instead of the minimum 12 months at one time considered essential if fit to eat.

4742. 28 The Scotsman, 24 September 1894, p. 9. 29 J. T. Critchell and J. Raymond, A History of the Frozen Meat Trade (1912), pp. 221–3. , p. 107. 17 FOOD SUPPLY, 1890–1914 Meat from South America began to arrive from 1883 onwards, but the trade remained somewhat irregular until 1895. Although T. C. and J. Eastman of New York are generally credited with transporting the first consignment of chilled meat across the Atlantic in October 1875,31 the pioneers of retailing frozen food in Britain appear to have been John Bell and Sons of London and Glasgow.

The success of the frozenmeat trade was ensured by the introduction of the Contagious Diseases Acts (1878, 1884 and 1896), which restricted livestock traffic from areas infected with various animal diseases. By 1892, the Board of Agriculture and Fisheries had made prohibition orders forbidding imports from France, Belgium, the Netherlands, Denmark, Sweden, Spain and Portugal. , pp. 24–6; see also Perren, The Meat Trade in Britain. Critchell and Raymond, Frozen Meat Trade, pp. 209–10. 33 Leighton and Douglas, Meat Industry and Meat Inspection, Vol.

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From Plain Fare to Fusion Food: British Diet from the 1890s by Derek J. Oddy
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