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When the Bread Cringes: Cooking and Food in the Bohemian Lands 1914–1918
dc.contributor.authorLenderová, Milena
dc.description.abstractWorld War I brought radical changes in eating habits and possibilities in the rear. Both home and public catering adopted procedures saving time, raw materials and energy. Catering options also varied over the course of the four war years; in the first two less popular staples were used (tomatoes) or less popular in Czech cuisine (rice, corn, oats). In the cities, every piece of land was used to grow vegetables and rabbits were kept in the back yards. Consumption of sugar, meat and butter was drastically reduced. In the spring of 1916, the government introduced a rationing system that worsened the supply situation. Wartime cookbooks, which were published before 1916 and on which the study is based, became an inaccessible standard due to the rationing system.en_US
dc.publisherUniverzita Karlova, Filozofická fakultacs_CZ
dc.sourcePrager wirtschafts- und sozialhistorische Mitteilungen - Prague Economic and Social History Papers, 2017, 26, 2, 7-18cs_CZ
dc.titleQuand le pain fait grincer des dents… : Cuisine et aliments dans les Pays tchèques 1914–1918
dc.title.alternativeWhen the Bread Cringes: Cooking and Food in the Bohemian Lands 1914–1918en_US
dc.typeVědecký článekcs_CZ
dc.typeResearch Articleen_US
dcterms.isPartOf.namePrager wirtschafts- und sozialhistorische Mitteilungen - Prague Economic and Social History Paperscs_CZ

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