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A Cultural History of Food in the Age of Empire
Martin Bruegel, Martin Bruegel
- 288 pagine
- English
- ePUB (disponibile sull'app)
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A Cultural History of Food in the Age of Empire
Martin Bruegel, Martin Bruegel
Informazioni sul libro
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.
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Indice dei contenuti
- Cover
- Title Page
- Contents
- Series Preface
- Introduction: Locating Foodways in the Nineteenth Century
- 1 Food Production: Industrial Processing Begins to Gain Ground
- 2 Food Systems in the Nineteenth Century
- 3 Food Security and Safety
- 4 Food and Politics: Policing the Street, Regulating the Market
- 5 Eating Out
- 6 Professional Cooking, Kitchens, and Service Work
- 7 Family and Domesticity: Food in Poor Households
- 8 Body and Soul: From Tension to Bifurcation
- 9 Food Representations
- 10 World Food: The Age of Empire c. 1800–1920
- Notes
- Bibliography
- Notes on Contributors
- Index
- eCopyright