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Reforming food in post-Famine Ireland: Medicine, science and improvement, 18451922

Ian Miller

Published in print:
2014
Published Online:
September 2014
ISBN:
9780719088865
eISBN:
9781781706909
Item type:
book
Publisher:
Manchester University Press
DOI:
10.7228/manchester/9780719088865.001.0001
Subject:
History, British and Irish Modern History

Reforming food in post-Famine Ireland: Medicine, science and improvement, 1845-1922 is the first dedicated study of how and why Irish eating habits dramatically transformed between the Famine and ... More


Introduction

Laura Lindenfeld and Fabio Parasecoli

in Feasting Our Eyes: Food Films and Cultural Identity in the United States

Published in print:
2016
Published Online:
September 2017
ISBN:
9780231172516
eISBN:
9780231542975
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231172516.003.0001
Subject:
Film, Television and Radio, Film

The introduction follows the emergence of food films as an international genre before its success in the U.S, also discussing the concept of genre, and whether we can talk of a food film genre. The ... More


Food and Public Health: A Practical Introduction

Allison Karpyn (ed.)

Published in print:
2018
Published Online:
October 2018
ISBN:
9780190626686
eISBN:
9780190626716
Item type:
book
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190626686.001.0001
Subject:
Public Health and Epidemiology, Public Health

Food and Public Health is an easy to read text that helps students understand the history of modern issues in public health nutrition and health promotion. The book’s chapters include practical ... More


Introduction

Ian Miller

in Reforming food in post-Famine Ireland: Medicine, science and improvement, 18451922

Published in print:
2014
Published Online:
September 2014
ISBN:
9780719088865
eISBN:
9781781706909
Item type:
chapter
Publisher:
Manchester University Press
DOI:
10.7228/manchester/9780719088865.003.0001
Subject:
History, British and Irish Modern History

The introduction provides an overview of the monograph, introducing key themes such as the complex relationship between post-Famine Ireland and Britain, the development of socially active medical and ... More


Purity, adulteration and national economic decline

Ian Miller

in Reforming food in post-Famine Ireland: Medicine, science and improvement, 18451922

Published in print:
2014
Published Online:
September 2014
ISBN:
9780719088865
eISBN:
9781781706909
Item type:
chapter
Publisher:
Manchester University Press
DOI:
10.7228/manchester/9780719088865.003.0006
Subject:
History, British and Irish Modern History

In the late nineteenth-century, steps were taken to tackle food adulteration in Ireland as the concept of purity to be upheld as a new safety standard. This activity coincided with the post-Famine ... More


Introduction

Elizabeth Zanoni

in Migrant Marketplaces: Food and Italians in North and South America

Published in print:
2018
Published Online:
September 2018
ISBN:
9780252041655
eISBN:
9780252050329
Item type:
chapter
Publisher:
University of Illinois Press
DOI:
10.5622/illinois/9780252041655.003.0001
Subject:
Sociology, Migration Studies (including Refugee Studies)

The Introduction defines migrant marketplaces, the book’s theoretical framework, as urban spaces characterized by material and imagined transnational linkages between mobile people and goods. As one ... More


Food, the Emergency and the lower-class Irish body, <i>c</i>.1939–45

Bryce Evans

in Medicine, Health and Irish Experiences of Conflict, 1914-45

Published in print:
2016
Published Online:
May 2017
ISBN:
9780719097850
eISBN:
9781526120977
Item type:
chapter
Publisher:
Manchester University Press
DOI:
10.7228/manchester/9780719097850.003.0004
Subject:
Society and Culture, Cultural Studies

The ending of the Anglo-Irish Economic War (1932-8) is often represented as a watershed in British-Irish relations. However, it was soon followed by renewed trade hostility. Between 1940 and 1945, ... More


Pleasure and Health

Massimo Montanari

in Let the Meatballs Rest: And Other Stories About Food and Culture

Published in print:
2015
Published Online:
November 2015
ISBN:
9780231157339
eISBN:
9780231527880
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231157339.003.0006
Subject:
Sociology, Culture

This chapter explores the evolving relationship between gastronomy and dietetics—or more specifically, pleasure and health—in food history. Before the science of nutrition was tempered by the ... More


Conclusion

E.C. Spary

in Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760

Published in print:
2012
Published Online:
September 2013
ISBN:
9780226768861
eISBN:
9780226768885
Item type:
chapter
Publisher:
University of Chicago Press
DOI:
10.7208/chicago/9780226768885.003.0008
Subject:
History, European Early Modern History

This chapter argues that food seems to be a domain in which everybody feels they are an expert, and that ordinary eaters should be responsible for making the right food choices for their own daily ... More


Devouring Japan: Global Perspectives on Japanese Culinary Identity

Nancy K. Stalker (ed.)

Published in print:
2018
Published Online:
April 2018
ISBN:
9780190240400
eISBN:
9780190240448
Item type:
book
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190240400.001.0001
Subject:
History, Asian History, Cultural History

In recent years, Japan’s cuisine, or washoku, has been eclipsing that of France as the world’s most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013, and Tokyo ... More


The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

César Vega, Job Ubbink, and Erik van der Linden (eds)

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.001.0001
Subject:
Sociology, Science, Technology and Environment

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. This book advances culinary ... More


The Gastronomy of Hunger

Massimo Montanari

in Let the Meatballs Rest: And Other Stories About Food and Culture

Published in print:
2015
Published Online:
November 2015
ISBN:
9780231157339
eISBN:
9780231527880
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231157339.003.0004
Subject:
Sociology, Culture

This chapter explores the role of hunger in food history, and how it has led to many revelations and innovations that are often overlooked by its chroniclers. Gastronomy is in itself a product of ... More


“Identity” Declined in the Plural

Massimo Montanari

in Let the Meatballs Rest: And Other Stories About Food and Culture

Published in print:
2015
Published Online:
November 2015
ISBN:
9780231157339
eISBN:
9780231527880
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231157339.003.0010
Subject:
Sociology, Culture

This chapter discusses the notion of food as a fundamental instrument of cultural identity. Many have, after all, asserted their identities via the authenticities of a particular cuisine, yet food ... More


Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760

E. C. Spary

Published in print:
2012
Published Online:
September 2013
ISBN:
9780226768861
eISBN:
9780226768885
Item type:
book
Publisher:
University of Chicago Press
DOI:
10.7208/chicago/9780226768885.001.0001
Subject:
History, European Early Modern History

This book offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. ... More


Table Practices and Manners

Massimo Montanari

in Let the Meatballs Rest: And Other Stories About Food and Culture

Published in print:
2015
Published Online:
November 2015
ISBN:
9780231157339
eISBN:
9780231527880
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231157339.003.0009
Subject:
Sociology, Culture

This chapter explores the eating habits and utensils employed throughout history, from the practice of picking up food with one's fingers to the more sophisticated art of dining with fine wine. Prior ... More


Hoptopia: A World of Agriculture and Beer in Oregon's Willamette Valley

Peter A. Kopp

Published in print:
2016
Published Online:
May 2017
ISBN:
9780520277472
eISBN:
9780520965058
Item type:
book
Publisher:
University of California Press
DOI:
10.1525/california/9780520277472.001.0001
Subject:
History, American History: 20th Century

In the first half of the twentieth century, Oregon’s Willamette Valley became one of largest hop producers in the world. Hops, whose cones flavor and preserve beer, were a relatively new addition to ... More


Introduction: Foregrounding the Restaurant

Brenda Assael

in The London Restaurant, 1840-1914

Published in print:
2018
Published Online:
August 2018
ISBN:
9780198817604
eISBN:
9780191859106
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780198817604.003.0001
Subject:
History, British and Irish Modern History, Cultural History

This chapter presents the book’s broader arguments and isolates the specific ways in which the study makes a critical intervention in the historiography of modern Britain. It also introduces the ... More


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