Overview

In the long nineteenth century, significant developments occurred in science, technology and medicine which transformed food production and consumption. Coupled with this was the impact of the Industrial and Agricultural Revolutions. Developments in agricultural production meant that the rapidly growing British population conglomerated around urban areas could be fed. However, worsening public health conditions in British towns and cities, combined with social problems such as poverty, meant that nutritional and dietary health declined. This volume explores the foods that were eaten in nineteenth-century Britain.

Full Product Details

Author:   Ian Miller
Publisher:   Taylor & Francis Ltd
Imprint:   Routledge
ISBN:  

9781032975818

ISBN 10:   1032975814
Pages:   526
Publication Date:   25 July 2025
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Hardback
Publisher's Status:   Forthcoming
Availability:   Not yet available  
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Table of Contents

Volume 1: Food in Nineteenth-Century Britain Series Preface Introduction Part 1: Bread 1. G. Dodd, The Food of London (London: Longman, Brown, Green and Longmans, 1856), pp. 189-207. 2. E. Acton, The English Bread Book for Domestic Use (London: Longman, Brown, Green, Longmans and Roberts, 1857), pp. 1-11, 127-36. 3. ‘The Brown Bread Question’, The British Friend (1 February 1878), p. 41. 4. ‘Bread-Making’, Chamber’s Journal of Popular Literature, Science and Art (9 June 1863), pp. 357-60. 5. ‘The Bread Reform League’, Lloyd’s Illustrated Newspaper (24 October 1880). 6. ‘Bread Reform’, Berrows Worcester Journal (18 June 1881). Part 2: Potatoes 7. Board of Agriculture, Hints Respecting the Culture and the Use of Potatoes (London, 1795), pp. 1-8. 8. G. George, Potatoes: The Poor Man’s Own Crop (Salisbury: Frederick A. Blake, 1861), pp. 5-8. 9. I. Beeton, The Book of Household Management (London: S. O. Beeton, 1861), pp. 582-7. Part 3. Fruit 10. M. Somerville, Cookery and Domestic Economy (Glasgow: George Watson, 1862), pp. 187-95. 11. C. Whitehead, Profitable Fruit-Farming (London: Longmans, Green and Co., 1884), pp. 1-29. 12. ‘Canadian Canned Fruit’, Aberdeen Journal (26 July 1880), p. 2. 13. ‘Fruit’, Belfast Newsletter (29 July 1886), p. 7. 14. ‘Fruit Culture’, Preston Chronicle (21 September 1889), p. 4. 15. ‘The Conservation of Fruit’, Berrows Worcester Journal (17 January 1891), p. 4. Part 4. Fish 16. E. Acton, Modern Cookery for Private Families (London: Longman, Brown, Green and Longmans, 1855 [1845]), pp. 48-84. 17. I. Thwaites, Fish Cookery (Liverpool: Edward Howell, 1883), pp. 1-17, 26-9. 18. F. M. Holmes, ‘How London Gets its Fish: An Early Morning Visit to Billingsgate Market’, Letts Illustrated Household Magazine (London: Letts, Son and Co., 1884), pp. 409-11. 19. J. Thomson & A. Smith, Street Life in London (London: Sampson Low, Marston, Seale and Rivington, 1877), pp. 158-60. 20. Piscator, Practical Treatise on the Choice and Cookery of Fishes (London: Longman, Brown, Green and Longmans, 1854 [1843]), pp. 173-81. 21. W. Phillips, The Wild Tribes of London (London: Ward and Lock, 1855), pp. 66-8. 22. ‘Fried Fish’, York Herald (29 September 1899), p. 6. 23. ‘Is a Fried Fish Business a Nuisance?’, Blackburn Standard (26 November 1892), p. 7. 24. ‘Who Says a Fried ‘Un?’, Northern Echo (8 September 1897), p. 3. 25. ‘Killed by Fried Fish’, Leicester Chronicle (10 February 1900), p. 5. Part 5. Meat 26. E. Copley, The Housekeeper’s Guide or a Plain and Practical System of Domestic Cookery (London: Longman, Whittaker, Simpkin, Moore and Ball, 1838), pp. 224-34. 27. E. Acton, Modern Cookery for Private Families (London: Longman, Brown, Green and Longmans, 1855), pp. xxxiii-xxxvi. 28. I. Beeton, The Book of Household Management (London: S. O. Beeton, 1861), pp. 257-68. 29. M. Dods, The Cook and Housewife’s Manual (Edinburgh: Bell, Bradfute, Oliver and Boyd, 1826), pp. 41-7. 30. G. Dodd, The Food of London (London: Longman, Brown, Green and Longmans, 1856), pp. 319-26. 31. J. Gamgee, Diseased Meat Sold in Edinburgh (Edinburgh: Sutherland and Knox, 1862), pp. 15-29. 32. ‘Two Families Poisoned by Eating Tinned Meat’, Manchester Times (8 July 1882), p. 5. 33. ‘A Family Poisoned by Eating Tinned Meat at Middlesbro’’, York Herald (15 July 1882), p. 5. 34. ‘Meat Inspection in Glasgow’, Glasgow Herald (8 June 1891), p. 4. 35. ‘The Dangers of Tinned Meat’, Reynold’s Newspaper (27 November 1892), p. 2. 36. ‘The Meat Question’, Nottinghamshire Guardian (24 June 1893), p. 2. 37. ‘Putrid Tinned Meat’, Lloyd’s Illustrated Newspaper (19 March 1899), p. 10. Part 6. Dairy 38. M. Rundell, A New System of Domestic Cookery (London: John Murray, 1808 [1806]), pp. 259-69. 39. G. Dodd, The Food of London (London: Longman, Brown, Green and Longmans, 1856), pp. 292-308. 40. T. Birkett, State Aid for Dairy Education: The Increase of our Home Supplies of Dairy Produce a Matter of National Interest Specially Affecting the Poorer Classes (Edinburgh and London: William Blackwood, 1887). 41. J. P. Sheldon, The Farm and the Dairy (London: George Bell, 1889), pp. 57-87. Part 7. Cheese 42. J. Harding, ‘On the Construction and Heating of Dairy and Cheese Rooms’, Journal of the Bath and West of England Society for the Encouragement of Agriculture, Arts, Manufacture and Commerce, 15-16 (1867), pp. 190-9. 43. X. A. Willard, ‘English and American Dairying: Their Points of Difference and Comparative Merits’, in Report of the Commissioner of Agriculture (Washington, DC: Government Printing Office, 1867), pp. 358-81. 44. J. Long and J. Benson, Cheese and Cheese Making (London: Chapman and Hall, 1896), pp. 1-11, 66-93, 104-14. 45. I. Beeton, All About Cookery (London: Ward, Lock and Bowden, 1893 [1871]), pp. 83-6. Part 8. Ice Cream 46. J. Thomson and A. Smith, Street Life in London (London: Sampson Low, Marston, Seale and Rivington, 1877), pp. 53-5. 47. A. B. Marshall, The Book of Ices (London: Marshall’s School of Cookery, 1885), pp. 1-12. 48. ‘Ice Cream and Typhoid Fever’, British Medical Journal (13 October 1894), p. 829. 49. ‘Ice Cream Revelations in Sheffield’, Huddersfield Chronicle (12 February 1896), p. 4. 50. ‘The Deadly Ice Cream’, Leicester Chronicle (18 June 1898), p. 3. 51. ‘The Dangers of Ice Cream’, British Medical Journal (2 July 1898), p. 39. Part 9. Desserts 52. Foreign Desserts for English Tables: A Calendar for the Use of Hosts and Housekeepers (London: Richard Bentley, 1862), pp. 1-28. 53. A. V. Kirwan, Host and Guest: A Book about Dinners, Dinner-Giving, Wines and Desserts (London: Bell and Daldy, 1864), pp. 213-32. 54. C. E. Francatelli, The Royal English and Foreign Confectioner (London: Chapman and Hall, 1862), pp. 275-90. 55. W. Jeanes, The Modern Confectioner (London: John Camden Hotten, 1861), pp. iii-vi, 1-69, 219-20. Bibliography Index

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Author Information

Dr. Ian Miller is Senior Lecturer in Medical History at Ulster University. He has authored seven books on the history of medicine and food. Of particular relevance are Ian’s book-length studies on the force-feeding of hunger strikers (2016), Irish dietary change following the devastating Famine (2013) and the surprisingly interesting history of the Victorian stomach (2011).

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