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目次

Agenda for a comparative European history of diet, Hans J. Teuteberg;British diet since industrialization - a bibliographical study, DerekJohn Oddy and John Burnett; comparative aspects of Irish diet1550-1850, Louis Michael Cullen; modern nutritional problems andhistorical nutrition research with special reference to theNetherlands, Adel P. den Hartog; historical food research in Belgium -development, problems and results in the 19th and 20th centuries, PeterScholliers; the history of diet as a part of the "vie materielle" inFrance, Eva Barlosius; the diet as an object of historical analysis inGermany, Hans J. Teuteberg; food research from the viewpoint ofethnology, economic and social history in the former German DemocraticRepublic 1949-1988, Rudolf Weinhold; nutrition in Austria in theindustrial age, Roman Sandgruber; food history in Switzerland - asurvey of literature, Martin A. Scharer; food and foodways as thesubject of historical analysis in Hungary, Eszter Kisban; amethodological approach to the system of food consumption in 16thcentury Poland, Andrzej Wychanski; ethnological studies in traditionalfood on the Russians, Ukrainians and Byeol-Russians between the 16thand 19th century - state of research and basic problems, Michail P.Rabinovich; development and possibilities of the history of studies ofmeals and nourishment in Bohemia, Lydia Petranova; nutritional needsand social esteem - two aspects of diet in Sweden during the 18th and19th centuries, Mats Essemyr; divergences and convergences in thedevelopment of culinary culture, Stephen Mennell.