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Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

Food at the International Hygiene Exhibition, 
Dresden, 1911

By: Sabine Merta

Photo 1. Franz von Stuck’s poster design for the Internationale Hygiene-
Ausstellung, Dresden, 1911, featuring the “Awake Eye” motif. This public 
domain image courtesy of Wikimedia Commons at (access February 19, 2017).

The German Hygiene Exhibition in Dresden, in 1911, emphasized 
the importance of food, hygiene, and health to the human body. Its 



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

presentation of all the newest scientific findings at the time about 
modern food hygiene, food preparation, and the food industry 
was of great public interest. A highlight showed the digestion of 
food in a transparent human body. This Research Note identifies 
the rich food and nutrition information to be found in the 
interrelated sections, events, and literature of this exhibition. It 
also conveys an international sense of the historical development 
of scientific inquiry and exposition on these research areas.

The International Hygiene Exhibition, Dresden

The “International Hygiene Exposition” (IHE) took place in Dresden, 
Germany, from May 6 until October 31, 1911. With 5.5 million visitors, 
it was the best-attended exposition ever held in Dresden. Located in the 
urban exposition palace built in 1896, the exhibition was the idea of Karl-
August Lingner (1861-1916), the successful German manufacturer of Odol 
mouthwash. Lingner, who had developed and sold hygienic articles since 
1892, felt himself responsible for public health education. In 1908, the Verein 
zur Veranstaltung der Internationalen Hygiene-Ausstellung (“Association 
for Preparation of the International Hygiene Exposition”) was founded. 
Two years later a poster competition was organized. After the young and 
not yet popular poster artist Wilhelm Petzhold won, Lingner asked a well-
known poster artist from Münich, Franz von Stuck, to create a proper poster 
using Petzhold’s design motif. Von Stuck’s exposition poster was such a 
success that its “awake eye” became a symbol for hygienic questions.

Eleven countries had convened at the technical university to plan the details 
of the hygiene exposition. The exposition’s catalog shows that the many topics 
discussed included the quality of food, mineral water, sports, German health 
insurance for workers, infectious diseases, tropical diseases, the human 
and foreign department for health, and a range of other food topics (IHE 
1911). Lingner was also elected director of the exposition. He believed that 
“Die Hygiene ist die Lehre von der Erhaltung und Pflege der menschlichen 
Gesundheit, die Lehre von der Erhaltung des menschlichen Wohlbefindens” 
(“hygiene is the instruction to preserve and to take care of human health, the 



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

instruction to preserve human well-being”). His intention for the exposition was 
to give the public advice on how to keep healthy. To develop health awareness 
and to teach hygienic education to the general public were his specific aims.

Hygienic topics were very relevant for people in Germany at the end of the 19th 
century and at the beginning of the 20th century because of the unhygienic 
living conditions found in urban communities. Those like Lingner felt that the 
rise of tuberculosis, skin and venereal diseases, and the low quality of food 
made a public hygiene exposition necessary. The exposition had significant 
support from reform movements (Siedlungs- und Gartenstadtbewegung). 
For example, it became a vehicle for the promotion of ideas about urban 
development. Advocates called for the construction of green housing 
estates with lots of light that contrasted to the unhealthy living conditions 
found in the big and overpopulated cities. Although the exposition led to 
improvements, such as the creation of a department for disinfection and 
the construction of central slaughterhouses, it did not result in the creation 
of a hygiene museum in Dresden as Lingner planned. It was an objective 
that he was unable to realize before his relatively early death in 1916.1 

The Early Beginnings of the International 
Hygiene Exhibition in Dresden

The IHE was part of a series of pubic initiatives in Germany around public 
hygiene education that dated back to 1871 when a chair for hygiene was founded. 
Six years later a chemical center for health service was opened, in 1878 a chair 
for hygiene at the Saxon University in Leipzig followed, and the idea of opening 
a hygiene museum in Dresden was introduced in 1880. The huge success of a 
general German hygiene exhibition in 1883 in Berlin sparked the idea to do the 
same in Dresden and to open a permanent hygiene museum there. In 1883 the 
Saxon government discussed this proposal but with no result (Poser 1998:140). 

Not until 1903 was the idea of an International Hygiene Exhibition in Dresden 
born, which Lingner initiated by organizing an exhibition pavilion on the topic 
of widespread diseases and their treatment (IHE 1908:31). The success of this 
exhibition pavilion with 220,000 visitors showed that there was widespread 



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

public interest in hygiene. For the next several years this 
pavilion was shown in many German towns including Frankfurt 
am Main (1904), Münich (1905), and Kiel (1906). Later it was 
integrated into the general IHE in Dresden (IHE 1910:19).

The Content of the International 
Hygiene Exhibition in Dresden

The IHE in Dresden addressed 50 different topics that were 
subdivided into popular, scientific, historical, industrial and 
literary departments. Also included were special exhibitions 
organized by external organizations and associations. 
For example, ten European and non-European countries 
presented on the state of the development of their hygiene. 
The exhibition programme of 1908 refers to literature on 
different topics covered and indicates that public lectures 
about the special exhibitions were also given. As a kind of 
climax, the IHE organized live demonstrations on the good 
influence of sports on human health (IHE 1908:37).

The industrial department was the biggest section of the IHE 
and it demonstrated an interest in technical hygiene research 
(IHE 1911:81). Many companies showed their new products 
there. The popular department, with its “human body and 
its organs,” was the darling of the public. This exhibit of a 
glassy human body remained one of the most famous parts 
in the later hygiene museum. The following topics were 
addressed in the industrial section: the basics of life shown 
by microorganisms, cells and cell division, the human body 
and its organs, personal hygiene, apartment and settlement, 
human bodies shown at different life stages, widespread 
diseases and their treatments and occupational hygiene. 
These departments taught basic biological and medical 
knowledge and stressed the benefits of the health service.



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

The scientific department gave a systematic overview of hygiene 
knowledge (IHE 1911). The 43 topics covered included illnesses, 
vaccinations, disinfection, control of epidemics and statistics, air 
and sunlight, balneology (the therapeutic use of natural healing 
springs), meteorology and climatology, baby and youth care, 
school hygiene, occupation and work, technology and machines. 
Next to jobs and work, illnesses were at the center of the IHE. 
In the occupation and work section, occupational statistics, 
occupational hygiene, the chemical industry, and health and 
safety regulations at work were also important topics. Nutrition, 
a topic I will turn to in more depth shortly, was also covered.

The historical department presented the history of hygiene 
from prehistory until modern times, including hygiene 
in primitive societies. The Roman Empire seemed to 
be exemplary. The historical-genetic development of 
hygiene was also described in modern times up to the 
present. IHE displays were based on original materials, 
models and realistic representations (IHE1908:7).

The division of the exhibition space into departments served 
to appeal to different audiences, and the broad range of topics 
covered attracted a wide audience. The industrial department 
was aimed at entrepreneurs and factory owners while the 
popular and ethnographic department was intended for 
everybody. The scientific department for scientists, medical 
doctors, and civil servants was designed to give them the 
newest information about hygiene. On each floor there were 
special signs to direct visitors to the appropriate section. 

The IHE succeeded in attracting 5.5 million people from May 
to October 1911, more than the 4 million who attended the 
International Health Exhibition in London (Poser 1998:147). 
Civil servants on business trips and members of many societies 
and clubs were invited to increase the number of visitors. 
During the exhibition, around 400 national and international 
conventions took place in Dresden (Poser 1998:147). 



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

Preparation and Realization of the IHE

Organizers of the IHE had two main aims: to promote 
improved hygiene among the general population and to clearly 
show the newest findings in the area of hygiene. Lingner, the 
initiator of the IHE and founder of the hygiene museum in 
Dresden, identified the core problems of individual hygiene 
as baby care, nutrition and alcoholism. He believed that 
the exhibition would result in a more satisfied citizen in a 
good state of health and with a better standard of living: 

The biggest goal, to awaken and strengthen the 
interest of citizens in their physical health and 
individual hygiene, should have the support of [the] 
state. The state had to invest millions of German 
marks into public health care, and this only will stop 
if citizens revise their hygienic rules and doctrines. 
If the exhibition is able to raise hygienic standards 
and to increase health awareness, the International 
Hygiene Exhibition of 1911 will fulfill one of the 
most important cultural tasks (IHE 1911:12).

The main catalog was a programme that gave a short 
overview about the exhibition’s content. The subject matter 
was divided into 12 main groups according to scientific 
points of view. Within these groups there were subgroups 
that gave practical hygiene information and addressed 
legislation and social efforts concerning hygiene. The different 
groups were chaired by leading scientists, while honorary 
members were chosen from all nations. The first group talked 
about topics like air, sunlight, earth and water; the second 
group was responsible for apartments and settlement; and 
the third group, which interests us, focused on food.



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

Nutrition and Food

The topic of nutrition and food was subdivided into modern 
dietetics under the chairmanship of the leading German food 
chemist Josef König; meat products under the leadership of 
the Director of the Veterinary Department of the Imperial 
Public Health Department, Berlin; dairy products under the 
chairmanship of the Director of the Hygienic Institute of 
the University of Strasbourg; and food research under the 
chairmanship of the Chemical-Hygienic Department of the 
Imperial Public Health Department, Berlin (IHE 1911:16).

Presented first of all was metabolism of the human body 
(body heat and organ function) while at rest and at work. 
Next were single food components like proteins, fats and 
carbohydrates as shown by their chemical properties, their 
heat of combustion (calories) and equivalent values. Their 
different influences on human metabolism were discussed, 
including the effects of water and nutritive salts. Addressed 
last were the nutritional needs required to fuel an adult body 
and to keep it fit and able to work. Topics included the use 
and good digestion of foodstuffs in relation to topics such 
as: quantity, volume, temperature and meals; the question 
of which diet would be best, whether vegetarian, meat-
based, or a combination of vegetarian and meat-based; 
preparation of food and the effect of stimulant foodstuffs; 
and the financial cost of food and nutrition for the masses. 

There were common schemata to the subject of nutrition. 
Point B dealt with the subject of animal foodstuffs. It was 
stressed that when eating meat, its origin, structure and value 
should be known (animals for slaughter, venison, poultry, fish, 
crustaceans, and mussels). Questions were raised concerning 
the health risks of consuming meat: Were there substances 
in meat which could be harmful to health such as parasites 
or infectious diseases? It was recommended that damaged, 



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

low-quality, or falsified meat be identified (IHE 1911:31). To 
ensure good quality, stricter controls were advocated for 
slaughtering cattle, controlling the import and export of meat, 
and inspecting meat (including for trichina), meat markets, 
and butchers. Suggestions were made about what to do with 
inedible meat (how to refuse it and how to improve low quality 
meat), rules about what to do with low quality meat, how to 
handle slaughter benches, and the need for buildings and 
slaughterhouses to be regulated. Legislation concerning all 
aspects of meat preservation (minced meat; sausages; addition 
of preservatives; preservation by cold, heat, drying, salting, 
pickling, or smoking; animal fats, glue substances, beef extracts, 
and stock cubes) should be matters of public discussion. 

Keeping eggs fresh was very important because they were seen 
as meat for the poor. Because eggs and milk were cheap animal 
proteins for workers, dairy farming and dairy products were a 
focus of the exhibition. Besides milk, breeds, feeding, shearing 
time, seasons, and other hygienic points were important topics. 
It was recommended that the milk trade and products not be 
negatively influenced by pollution with dirt or microorganisms 
coming from the animal itself or the surrounding animals in 
the stable. Stricter control of stables in the dairy and milk trade 
was demanded. It was argued that special physical, chemical, 
and bacteriological methods be introduced to the milk trade 
in order to investigate milk and to find any bad substances in 
it. Pasteurization and the need to heat milk were a subject of 
discussion. Preservation additions, milk proofs, and limits for 
canned milk were prescribed. Forms of long lasting milk like 
canned milk and powdered milk, as well as methods to preserve 
milk with the help of bacteria (like sour milk, yogurt, kefir, or 
kumys) were introduced to the audience (IHE 1911:32). Cream 
and butter production, falsification, pollution, and spoilage, as 
well as substitutes such as margarine or artificial cheese, were 
a focus. In the end, new stricter food laws were proposed.



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

Vegetables, grains, and fruits comprised another main 
exhibition area. Here especially the composition of vegetables 
as foodstuffs was interesting. Different cereals made from 
rice, corn, millet, and buckwheat were shown with the help of 
visual aids. Under the topic of wheat, different flours, grinds, 
sicknesses of wheat, and its substitutes were considered. 
The process of baking bread and the bread trade were dealt 
with intensively. The industrial production of sugar followed 
upon the extensive information given to the public about 
vegetables, potatoes, fruits, and dried fruits (IHE 1911:33). 

Point D conveyed information about the meaning of coffee, 
tea, tobacco, cocoa, drinks, and alcohol on human nutrition 
and their bad influences on our bodies. Photos and pictures 
illustrated spices, and especially the toxic influence of alcohol 
to the health of the human body. The focus on alcohol related 
directly to the big problem alcoholism posed in the period, 
particularly among the working class (IHE 1911:34). 

Point E explained chemical, physical, microscopic, and 
bacteriological analysis of foodstuffs and toxic substances. 
A special emphasis was placed on the nutritional law of May 
14, 1879, which prescribed the right packing material, colors, 
equipment, and containers for foodstuffs (IHE 1911:35).

Finally, the historical department gave an overview of all 
items of personal hygiene (nutrition, clothing, cleaning of the 
body, sports, and work). It covered topics such as new and 
older forms of food, famine foods, drinks, intoxicants and 
spices, eating habits, meals, cutlery, dinner service, cult food, 
seasonal meals, artificial foodstuffs, diets, and food trade.

The Special Catalog for the Nutrition Group

The part of the IHE devoted to nutrition fell under the 



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

leadership of three chairmen, Joseph König, who was 
Professor at the Imperial University and Director of the 
Agricultural Experimental Institute in Münster; Professor 
Adolf, Director of the Medical Clinic Halle an der Saale; and 
Emil Abderhalden, famous Professor and Director of the 
Physiological Institute of the Veterinary University, Berlin.

Metabolism in animals and plants was illustrated in Point I 
of the exhibition:

We start with the plants and follow the building of 
many metabolism products on the basis of the same 
chemical elements. All these substances are eaten by 
animals and become essential combinations in the 
cells, organs and finally build the body of animals. 
. . The comparison of single physical elements gives 
us an impression of the processes of metabolism in 
single cells. We follow this metabolism process starting 
with its origin in the plant, over the transformation 
in the animal body, step by step, to its metabolism 
as end products. . . We would like to know in which 
quantity, and under which circumstances, single 
foodstuffs are needed. Human and animal excrement 
gives information about the input and output of 
foodstuffs. By this method we can determine exactly 
the kind and quantity of food bodies require. Special 
appliances help to analyze this excrement and others 
help to give us precise information about the gaseous 
input (oxygen) and output of carbonic acid (gas 
metabolism) (König, Schmidt, and Abderhalden 1911:5).

The plant accumulates sunlight in form of energy, which 
it needs to build up new plant cells. This energy will 
be free, again, when the cell metabolism of animals 
burns it during work or producing body heat. Here the 
energy in terms of the nutrition received was compared 



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

with the delivered energy, so that the metabolism 
of energy could be determined exactly with the 
calorimeter (König, Schmidt, and Abderhalden 1911:6). 

Then the description became very scientific and difficult for 
everybody to understand. 

The nutritional and financial value of foodstuffs was the 
second point of view that had to do with plants. It said: “The 
cheapest vegetable is the potato. The . . . use of animal food 
is much better than the one of plants, while vegetables are 
much cheaper than meat” (König, Schmidt, and Abderhalden 
1911:11). It was demonstrated how many grams of water, 
protein, fat, and carbohydrate were in one kilogram of beef, 
fish, eggs, milk, or cheese. The cheapest food was determined 
to be milk. The food intake required by an adult, who weighs 
70 kilograms (or approximately 155 pounds), at work and 
rest, was provided and illustrated. Changes were noted by 
age, including how fat was most needed in the first stages of a 
human’s life. The different influences on human metabolism 
of elements such as temperature and carbon and steam 
secretion were a focus of research. The 13 food tables that 
followed included one for dairy products, another for eggs and 
cheese, another for meat (fresh, pickled or smoked), and so 
forth. A comparison between the nutritional value of food and 
alcohol showed that alcohol really was not nourishment for 
the human body (König, Schmidt, and Abderhalden 1911:13).

Point III exhibited the secrets of digestion in bottles. Point IV 
showed moulages of a meat diet, a vegetable diet, a mixed diet, 
a milk diet, and related excrement. Point V showed three tables 
by Professor Albertoni from Bologna, which illustrated the 
influence of egg, meat, and wine consumption on the metabolism 
of vegetarian Italian farmers. The influence of fish consumption 
in the meals was visible in three other tables. Point VII showed 
in a schemata how digestion functioned in a human body, and 



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

Point VIII provided digested examples of raw vegetables, bread, 
and meat, with digestion secretions in bottles. A mock up of the 
diet kitchen in the Imperial Clinic in Halle an der Saale showed 
the stomach, intestines, metabolism, and kidneys of sick people. 

In addition to the general catalog for nutrition, there were 
many special catalogs. The special meat supply catalog 
of the scientific department of the IHE traced the origins 
of the production of meat. Further it gave a definition, 
ingredients, and nutritional value of meat (Illing 1911). 
The priority of meat, or the answer to the social meat 
question, was at the center of the exhibition discussion: 

Meat is one of the most important foodstuffs, and 
humans, who mainly live on the consumption of 
strong and well prepared meat, demonstrate their 
better health by a better physique and condition. 
There is no scientific doubt about it that the everyday 
experience and . . . the longer lasting resistance against 
bad influences [bacteria, virus etc.] while consuming 
enough quantity of meat during special periods 
supports scientific findings. It is an hygiene problem 
and it should be a main goal that there is enough 
meat for everybody in the society (Illing 1911:13).

Because meat was basic to nutrition from the point of 
view of the scientists, they discussed how to achieve better 
quality and better value from meat. It was questioned if 
importing cheap meat from other countries should be 
allowed or if it would be better to rely on German meat 
and to improve its quality by stricter controls and laws.

The special catalog on milk supply tried to connect the interests 
of the dairy industry with the interests of science and technology, 
in order to achieve a better quality of milk (Löhnis 1911). A 
special milk hygiene laboratory was installed to demonstrate 
new techniques of milk preservation. Milk and eggs were seen 



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

as the animal proteins of the poor (Löhnis 1911:7). There was an 
emphasis on the importance of milk and dairy quality controls.

The longest special catalog was about vegetables and the control 
of foodstuffs. First starches (cereals, wheat, bread, starch, and 
nutritive salt) were mentioned. Then fats, oils, sugar, honey, 
vegetables, mushrooms, and canned foods were discussed, 
followed by alcohol (beer, wine, spirits), spices, tea, coffee, cocoa, 
alcohol-free drinks, and fruit juices. Food control laboratories 
and special control instruments were to ensure quality. There 
was also a special library included on this topic (Pleißner 1911:6).

Conclusions

The goal of the IHE Dresden was to produce responsible 
citizens in the area of hygiene and living conditions. The 
newest scientific findings on the topic of hygiene were 
aimed at industry leaders while hygienic education targeted 
consumers. The exhibition called for improved hygienic 
standards in food production, imports, exports, packing, 
and transportation. These were to be enforced by better and 
stricter controls of foodstuffs and more stringent food laws.

The IHE was an attempt to solve social questions raised by 
conurbation, where formally separate suburbs, towns, and 
villages were merging into one large urban center. Organizers 
believed that public health would be improved by the newest 
hygienic findings. The 5.5 million visitors at IHE Dresden show 
how important this information was for the everyday person 
on the street. It also was intended as further training for civil 
servants. After the exhibition, exhibitors were asked to leave 
their tables, arrangements and demonstration objects there for 
use in the Hygiene Museum planned to be built later in Dresden.

In sum, the aims of the IHE were hygienic education of the 



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

population in an effort to help manage social problems as a result 
of industrialization, economic aid, demonstration of capacity, and 
state representation. In 1912, a “memorandum for the foundation 
of a Hygiene Museum,” which was based on a constitution 
of the “Association for a National Hygiene Museum” was 
produced. Two main aims were considered: hygienic education 
for everyone, and overview and information about the newest 
findings on the subject of hygiene. Many reports appeared in 
popular and scientific publications of this period indicating that 
the IHE in Dresden was a positive public success; the Dresdner 
Nachrichten, a Dresden newspaper, for example, emphasized 
how the IHE Dresden attendance beat the recent world 
exhibition held in Brussels. Only some social democrats criticized 
the IHE, claiming that it would change the bad circumstances 
and living standards of the working class. If the IHE Dresden 
really changed living standards in working class districts solely 
by teaching hygiene, however, remains another question. 

Notes

(1) Plans for the Hygiene Museum were interrupted by World 
War I and the sudden death of Lingner. After the war there was 
not enough money to build the museum; in 1930 only a few 
samples were left from the original IHE (Poser 1998:149).

References Cited

Friedberger, W. n.d. Der gläserne Mensch [The 
Glassy Human Body]. Urania-Universum 1: 37.

Illing, Georg. 1911. Sonderkatalog für die Gruppe 
Fleischversorgung der wissenschaftlichen Abteilung der 
Internationalen Hygiene-Ausstellung, Dresden 1911 [Special 



Merta, Sabine. 2016. “Food at the International Hygiene Exhibition, Dresden, 1911.”  
Digest: a Journal of Foodways and Culture 5:2: n. pag. © American Folklore Society 2017

Catalog for the Meat Supply Group of the Scientific Department 
of the International Hygiene Exhibition Dresden, 1911].

International Hygiene Exhibition, Dresden (IHE) [Internationale 
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          . 1910. Official Speech in the Technical 
University, Dresden. February 12. 

          . 1911. Catalogue. 

König, Joseph, Adolf Schmidt, and Emil Abderhalden. 
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Internationalen Hygiene-Ausstellung programmen, 
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Löhnis, F. 1911. Sonderkatalog der Gruppe Milch-Versorgung der 
Internationalen Hygiene-Ausstellung, Dresden [Special Catalog for the 
Milk Supply Group of the International Hygiene Exhibition, Dresden].        

Pleißner, M. 1911. Sonderkatalog für die Gruppe Pflanzliche 
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