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Milk, from medicine to food in Mediterranean Europe: Catalonia, 19th-20th centuries

Author

Listed:
  • Roser Nicolau Nos

    (Departament d'Economia i d'Història Econòmica, Universitat Autònoma de Barcelona)

  • Josep Pujol Andreu

    (Departament d'Economia i d'Història Econòmica, Universitat Autònoma de Barcelona)

  • Ismael Hernández

    (Departament d'Economia i d'Història Econòmica, Universitat Autònoma de Barcelona)

Abstract

The spread of milk consumption was a significant change in the diet of Europeans, however it is one that has not been greatly studied with regard to the populations of Mediterranean Europe. In this article we shall analyse the main circumstances that conditioned that process in Catalonia between the middle of the 19th century and 1936. In our study we shall argue that the consumption of milk in this area was only relevant in the 19th century in situations of illness or old age, and that it subsequently increased and acquired a new significance as a result of various factors. In particular, we shall emphasise: (a) the scientific advances in microbiology and nutrition, (b) the activities carried out by doctors and various public institutions to promote the consumption of fresh milk, and (c) the technological innovations in the milk producing sector. In Appendix 1 we show two maps representing the main territorial references that we shall mention.

Suggested Citation

  • Roser Nicolau Nos & Josep Pujol Andreu & Ismael Hernández, "undated". "Milk, from medicine to food in Mediterranean Europe: Catalonia, 19th-20th centuries," UHE Working papers 2006_10, Universitat Autònoma de Barcelona, Departament d'Economia i Història Econòmica, Unitat d'Història Econòmica.
  • Handle: RePEc:aub:uhewps:2006_10
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