The Introduction of Frozen Foods in West Germany and Its Integration into the Daily Diet
Frozen foods are a matter of course today; they form part of our daily life and we hardly think about the long time span between the technical invention of freezers and the availability of frozen products in almost every supermarket and even corner grocer
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Kostas Gavroglu Editor
History of Artificial Cold, Scientific, Technological and Cultural Issues
History of Artificial Cold, Scientific, Technological and Cultural Issues
BOSTON STUDIES IN THE PHILOSOPHY AND HISTORY OF SCIENCE Editors ROBERT S. COHEN, Boston University JÜRGEN RENN, Max Planck Institute for the History of Science KOSTAS GAVROGLU, University of Athens
Managing Editor LINDY DIVARCI, Max Planck Institute for the History of Science
Editorial Board THEODORE ARABATZIS, University of Athens ALISA BOKULICH, Boston University HEATHER E. DOUGLAS, University of Waterloo JEAN GAYON, Université Paris 1 THOMAS F. GLICK, Boston University HUBERT GOENNER, University of Goettingen JOHN HEILBRON, University of California, Berkeley DIANA KORMOS-BUCHWALD, California Institute of Technology CHRISTOPH LEHNER, Max Planck Institute for the History of Science PETER MCLAUGHLIN, Universität Heidelberg AGUSTÍ NIETO-GALAN, Universitat Autònoma de Barcelona NUCCIO ORDINE, Universitá della Calabria ANA SIMÕES, Universidade de Lisboa JOHN J. STACHEL, Boston University SYLVAN S. SCHWEBER, Harvard University BAICHUN ZHANG, Chinese Academy of Science
VOLUME 299 For further volumes: http://www.springer.com/series/5710
Kostas Gavroglu Editor
History of Artificial Cold, Scientific, Technological and Cultural Issues
Editor Kostas Gavroglu Department of History and Philosophy of Science University of Athens Athens, Greece
ISSN 0068-0346 ISBN 978-94-007-7198-7 ISBN 978-94-007-7199-4 (eBook) DOI 10.1007/978-94-007-7199-4 Springer Dordrecht Heidelberg New York London Library of Congress Control Number: 2013951643 © Springer Science+Business Media Dordrecht 2014 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer. Permissions for use may be obtained through RightsLink at the Copyright Clearance Center. Violations are liable to prosecution under the respective Copyright Law. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. While th
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