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A Cultural History of Food in the Age of Empire

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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.

Author Biography:

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.
Release date Australia
November 19th, 2015
Audiences
  • Postgraduate, Research & Scholarly
  • Undergraduate
Contributor
  • Edited by Martin Bruegel
Illustrations
10 bw illus
Pages
296
Dimensions
169x244x15
ISBN-13
9781474270038
Product ID
23062775

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