A Cultural History of Food in the Age of Empire (The Cultural Histories Series)

A Cultural History of Food in the Age of Empire (The Cultural Histories Series)

By: Martin Bruegel (editor)Paperback

Only 2 in stock

£21.24 RRP £24.99  You save £3.75 (15%) & FREE Saver Delivery on orders over £25

Description

The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Create a review

About Author

Martin Bruegel is a historian at the Institut National de la Recherche Agronomique, France and is author of Farm, Shop, Landing: The Rise of a Market Society in the Hudson Valley 1780-1860.

Contents

Series Preface Introduction: Locating Foodways in the Nineteenth Century Martin Bruegel, Institut National de la Recherche Agronomique, France 1 Food Production: Industrial Processing Begins to Gain Ground Pierre Saunier, Institut National de la Recherche Agronomique, France 2 Food Systems in the Nineteenth Century Yves Segers, Katholieke Universiteit Leuven, Belgium 3 Food Security and Safety Vera Hierholzer, Goethe University, Frankfurt am Main, Germany 4 Food and Politics: Policing the Street, Regulating the Market Martin Bruegel, Institut National de la Recherche Agronomique, France 5 Eating Out Peter Scholliers, Vrije Universiteit Brussel, Belgium 6 Professional Cooking, Kitchens, and Service Work Amy B. Trubek, University of Vermont, USA 7 Family and Domesticity: Food in Poor Households Anna Davin, Independent Scholar, UK 8 Body and Soul: From Tension to Bifurcation Ulrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany 9 Food Representations Kolleen M. Guy, University of Texas at San Antonio, USA 10 World Food: The Age of Empire c. 1800-1920 Fabio Parasecoli, , New School, New York, USA Notes Bibliography Notes on Contributors Index

Product Details

  • publication date: 19/11/2015
  • ISBN13: 9781474270038
  • Format: Paperback
  • Number Of Pages: 296
  • ID: 9781474270038
  • weight: 589
  • ISBN10: 1474270034

Delivery Information

  • Saver Delivery: Yes
  • 1st Class Delivery: Yes
  • Courier Delivery: Yes
  • Store Delivery: Yes

Prices are for internet purchases only. Prices and availability in WHSmith Stores may vary significantly

Close