04066nam a22003253i 4500001001200000003000700012005001700019007001500036008004100051020003600092040002400128100001800152245008400170250001200254264006000266264001200326300003400338336002600372337003200398338003600430500006300466505187900529505070702408520035203115655001603467655002203483700002203505776010803527856010503635EBC32554962MiAaPQ20260505130904.0cr cnu||||||||260505s2026    xx      o     ||||0 eng d  a9780198966968q(electronic bk.)  aMiAaPQbengcMiAaPQ1 aManz, Stefan.10aMaking Food Empires :bGerman Technology and Global Mass Production, 1870-1914.  a1st ed. 1aOxford :bOxford University Press, Incorporated,c2026. 4c©2026.  a1 online resource (257 pages)  aTextbtxt2rdacontent  aComputermedienbc2rdamedia  aOnline Resourcebcr2rdacarrier  aE-Book-ProQuest / Fernzugriff nach Registrierung möglich0 aCover -- Making Food Empires : German Technology and Global Mass Production, 1870-1914 -- Production, 1870-1914 -- Copyright -- Preface and Acknowledgements -- Contents -- List of Figures -- List of Tables -- 1: Introduction -- 2: Mass Production and Globalizing Foodways -- Justus Liebig and Food Science in Germany -- Food Control and Devices -- Migrants as Agents of Transfer in the Global Market Spheres -- 3: Sugar  The Science of Sweetness -- Cane Sugar and Continental Europe -- 'Cuba in Germany': The Rise of Beet Sugar -- Alternatives: Sorghum and Saccharin -- Sugar as a Commodity -- Political Economy: Trade Politics and the BrusselsSugar Convention of 1902/03 -- The Science of Sugar and the Rise of the Beet -- Horizontal Knowledge Transfer and theResurgence of Cane Sugar -- Conclusion -- 4: Claus Spreckels 'Sugar King' of California and Hawaii -- Sugar Production in the United States -- Building Food Empires: Claus Spreckels and the Sugaring of Hawaii -- Domestic Sugar: Spreckels' Beet Sugar Business in California -- How German? Spreckels' Sugar Empire in America and the Pacific -- 5: Rum The Chemistry of Colonialism -- A Complex Product -- Foreign and Homegrown: Variations in Germany -- Pressure to Modernize in Colonial and Postcolonial Settings -- Rum's Central Role in Debates about Food Standards -- Chemistry and Technology as Structural Competitors of the Colonial Rum Industry -- The Failure of Rum Production in German East Africa -- Modernization of a Traditional Industry -- Conclusion -- 6: Georg(e) Stade  Scientific Rum Making in Barbados -- Germany and Stade in the Global Sugar Industry -- Setting up the West Indies Rum Refinery (WIRR) -- Crisis Management as an Outsider -- Disrupting Markets -- Conclusion -- 7: Beer The Technology of Transformation -- Transnational Brewing Science -- German Brewers and Scientification in Britain.8 aScotland -- Global Spread beyond Europe -- Conclusion -- 8: Joseph Schlitz and the Uihlein Brothers Industrial Brewing in the United States -- How German? Brewing in the United States -- Family Business, Immigration, and Capitalism -- Technology Transfer and Innovation -- Business Integration through Distribution Networks and Consumption Spaces -- Bottling Technology and Marketing Strategies -- American versus German Beer Empires -- 9: Conclusion Making Modern Food Worlds -- Bibliography -- A. Primary Sources -- Archival Material -- Printed Works -- B. Secondary Sources -- Published Works -- Theses -- Web Sources -- Index General -- Index Names -- Index Organisations -- Index Places.  aThis book explores the industrialisation and globalisation of foodways via the prism of three commodities: sugar, rum, and beer. Starting from German specialists' and entrepreneurs' involvement, the book reveals how the flow of know-how, patents, and people transcended boundaries, leading to transnational knowledge exchange in all world regions.  aFernzugriff 4aElectronic books.1 aSpiekermann, Uwe.08iPrint version:aManz, StefantMaking Food EmpiresdOxford : Oxford University Press, Incorporated,c202640uhttps://ebookcentral.proquest.com/lib/maxweberstiftung-ebooks/detail.action?docID=32554962zVolltext