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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


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


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


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


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


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


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


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