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Modern HungersFood and Power in Twentieth-Century Germany$
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Alice Weinreb

Print publication date: 2017

Print ISBN-13: 9780190605094

Published to Oxford Scholarship Online: June 2017

DOI: 10.1093/acprof:oso/9780190605094.001.0001

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Blood and Soil

Blood and Soil

The Food Economy and the Nazi Racial State

Chapter:
(p.49) 2 Blood and Soil
Source:
Modern Hungers
Author(s):

Alice Weinreb

Publisher:
Oxford University Press
DOI:10.1093/acprof:oso/9780190605094.003.0003

This chapter analyzes the food economy of the Third Reich, arguing that the Nazi state relied on individual food acts (eating, cooking, and shopping) to create and maintain racial categories. It looks at the ways in which the country’s rationing program gave new categories of race, and especially the category of the Jew, bodily significance by shaping what people could and should eat. This also meant that racial belonging determined life by determining food supply. Not only Jews and other undesirable races but also Aryans were defined through the food system. This was done by Nazi agricultural discourse that linked racial health with controlling Eastern European farming land, as well by as the valorization of specific foods like the casserole (Eintopf) and whole-grain bread.

Keywords:   Third Reich, Nazism, racism, anti-Semitism, Aryan, whole grain bread, rationing, food, agriculture

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