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. 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.>

About the author

Martin Bruegel is a historian at the Institut National de la Recherche Agronomique, France.

Product details

• Authors: Martin Bruegel
• Assisted by: Martin Bruegel (Editor)
• Publisher: Bloomsbury Academic
• Languages: English
• Product format: Paperback / Softback
• Released: 30.11.2015
• EAN: 9781474270038
• ISBN: 978-1-4742-7003-8
• No. of pages: 296
• Series: The Cultural Histories Series; Cultural Histories; The Cultural Histories Series
• Subjects: Guides > Food & drink > General, dictionaries, tables; Humanities, art, music > History > Cultural history; Sozial- und Kulturgeschichte