Publisher's Synopsis
State food policy in Europe has usually concentrated upon quality control and the use of diet to improve national health. Only in times of crisis, notably world war and its aftermath, have governments had to concentrate on the maintenance and regulation of food supply.;This book traces the development of first national, then pan-European food policies through periods of "normal" history as well as those of crisis. It also covers state policy towards groups at particular risk - the young, the poor and those in the care of institutions. It concludes with a review of the effect of the EC on European diet.
