Food cultures

The contributions in this volume address the eating habits that have significantly changed for many people due to industrialization in the 19th century. Susanne Finsterer expands on Spiekermann's research approach by culturally analyzing food to include questions about the quality of the food item water and the presence of water in food. Water itself requires protection against risk factors such as hormones in groundwater from medical wastewater, radioactivity, and deficiencies in wastewater technology and hygiene. Fish are considered indicators of ecology and sustainability. Nutritional education and fair trade are gaining importance. Anja Sorges points out lead contamination in game meat. Cordula Andrä presents the ecovillage ZEGG in Bad Belzig. Martin Gsell comments on food waste. Michaela Kühnapfel recommends roasting coffee instead of burning it. Dagmar Werpup recalls alcohol-free dining establishments. Ingeborg Siggelkow writes about the development history of cafeterias. Hartmut Salzwedel emphasizes the urgency for engineers and social scientists to cooperate in the supply and disposal of water to ensure that techniques and action patterns remain functional.