Overview

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.

Full Product Details

Author:   Martin Bruegel
Publisher:   Bloomsbury Publishing PLC
Imprint:   Berg Publishers
Volume:   5
Dimensions:   Width: 17.20cm , Height: 1.80cm , Length: 24.40cm
Weight:   0.669kg
ISBN:  

9780857850270

ISBN 10:   085785027
Pages:   288
Publication Date:   22 May 2014
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of 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

Reviews

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. --Louise Ellis-Barrett, Social Sciences

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. Louise Ellis-Barrett, Social Sciences

Author Information

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.

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