This volume puts age on the agenda of food history by focusing on the very diverse diets throughout the lifecycle.

Part One: Infants 1. Introduction (Caroline Nyvang and Tenna Jensen) 2. Breastfeeding, substitutes and infant mortality 1835-1981: the Nordic experience (Anne Løkke) 3. Infant feeding and infant mortality in the United Kingdom in the late nineteenth and early twentieth centuries (Peter Atkins) 4. It all started with Kindermehl. Henri Nestlé and the beginning of the industrial production of infant food (Karl Peter Ellerbrock) 5. Infants' diets at the turn of the 20th Century: the puericulture of Adolphe Pinard (Alain Drouard) Part Two: Children and Adolescents 6. Little adults? Children and their diet in Brussels, 1820-1860 (Peter Scholliers) 7. Nutrition of working-class schoolchildren in Britain, 1902-1980 (Derek J. Oddy) 8. Socialism and yeast cakes with vanilla cream. School canteens in Czechoslovakia in the 1950s to 1970s (Martin Franck) 9. Cooking with kids. Danish cookbooks for children 1847-1975 (Caroline Nyvang) 10. What's cooking, boys? Cooking, masculinity and boy's cooking in Danish cookbooks for children since 1975 (Jonatan Leer) Part Three: Adults and Old People 11. One hundred years of rations: food in the British army, 1914-2014 (Rachel Duffett) 12. From productivity to employee welfare. Worksite food services and nutrition counselling of working adults in 20th-century in Finland (Kaija Rautavirta et al) 13. Eat well - age well. The changing importance of food in 20th and 21st century aging policy (Denmark, 1892-2014) (Tenna Jensen) 14. Food for the Elderly (Germany, 1850-1950) (Ulrike Thoms) 15. Recipes Through a Life-Time: Women's magazines and blog, Denmark, 1920-2015 (Karen Klitgaard Povlsen) 16. Conclusions (Caroline Nyvang and Tenna Jensen)