A cultural history of food in the Age of Empire. Volume 5 / Martin Bruegel (ed).

Format:

Book

Contributor:

Bruegel, Martin, 1960-

Language:

English

Subjects (All):

Food habits--History.

Food habits.

Food--Social aspects--History.

Food.

Physical Description:

1 online resource (x, 272 pages)

Edition:

1st ed.

Place of Publication:

London : Bloomsbury Academic, 2014.

Summary:

"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."--Bloomsbury Publishing.

Notes:

Includes bibliographical references.

Electronic reproduction. London : Bloomsbury Publishing, 2014. Available via World Wide Web. Access limited by licensing agreement. s2014 dcunns

ISBN:

9781350044586 (online)

Access Restriction:

Restricted for use by site license.