ISBN:
9781474270038
,
1474270034
Language:
English
Pages:
IX, 282 Seiten
,
Illustrationen
,
25 cm
Edition:
Paperback edition
Angaben zur Quelle:
Volume 5
DDC:
394.12
Keywords:
Food habits History
;
19th century
;
Food Social aspects
;
History
;
19th century
;
Food habits
;
Food Social aspects
;
History
Abstract:
"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."--Cover
Note:
"Hardback edition first published in 2012 by Berg Publishers, an imprint of Bloomsbury Academic. Paperback edition first published in 2016 by Bloomsbury Academic"--Title page verso. - General editors of series: Fabio Parasecoli and Peter Scholliers. - Includes bibliographical references (pages 235-268) and index
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