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A Cultural History of Food in the Age of Empire
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.

1119677923
A Cultural History of Food in the Age of Empire
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.

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A Cultural History of Food in the Age of Empire

A Cultural History of Food in the Age of Empire

A Cultural History of Food in the Age of Empire
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A Cultural History of Food in the Age of Empire

A Cultural History of Food in the Age of Empire

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.

Product Details

ISBN-13: 9781474270038
Publisher: Bloomsbury Academic
Publication date: 11/19/2015
Series: The Cultural Histories Series
Edition description: Reprint
Pages: 296
Product dimensions: 6.60(w) x 9.50(h) x 0.70(d)

About the 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.

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

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