Feeding France - New Sciences of Food, 1760-1815

Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world.

List of contents

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.

About the author

E. C. Spary is Lecturer in Modern European History at the University of Cambridge.

Summary

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.

Product details

• Authors: E. C. Spary, E. C. (University of Cambridge) Spary, Spary E. C.
• Publisher: Cambridge University Press ELT
• Languages: English
• Product format: Paperback / Softback
• Released: 30.04.2018
• EAN: 9781316647998
• ISBN: 978-1-316-64799-8
• No. of pages: 430
• Series: Cambridge Social and Cultural; Cambridge Social and Cultural Histories
• Subjects: Humanities, art, music > History > Regional and national histories; Natural sciences, medicine, IT, technology > Natural sciences (general); Modern history to 20th century: c 1700 to c 1900, France, European History, HISTORY / Europe / General, SOCIAL SCIENCE / Anthropology / Cultural & Social, 19th century, c 1800 to c 1899, c 1500 onwards to present day, 18th century, c 1700 to c 1799, History of Science, Social and cultural history, Cultural studies: food and society