Feeding France - New Sciences of Food, 1760-1815

Informationen zum Autor E. C. Spary is Lecturer in Modern European History at the University of Cambridge. Klappentext Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world. Zusammenfassung Feeding France offers the first comprehensive study of France's industrial food industry in the decades surrounding the French Revolution. Complementing histories of gastronomy and the restaurant! this book rewrites the history of the French relationship with food to show that chemistry! industrialisation and the politics of consumption were intimately intertwined. Inhaltsverzeichnis 1. Economic eaters; 2. The kingdom of bread; 3. The matter of nourishment; 4. Health foods and the medical marketplace; 5. The potato republic; 6. Making more out of meat; 7. Political palates; 8. The empire of habit; Conclusion; Bibliography.

Product details

• Authors: E C Spary, E. C. Spary, E. C. (University of Cambridge) Spary, E. C. (University of Warwick) Spary
• Publisher: Cambridge University Press ELT
• Languages: English
• Product format: Hardback
• Released: 20.05.2014
• EAN: 9781107031050
• ISBN: 978-1-107-03105-0
• No. of pages: 428
• Series: Cambridge Social and Cultural Histories; Cambridge Social and Cultural; Cambridge Social and Cultural Histories; Cambridge Social and Cultural
• Subjects: Humanities, art, music > History; Natural sciences, medicine, IT, technology > Natural sciences (general)