Research Catalog
Feeding France : new sciences of food, 1760-1815
- Title
- Feeding France : new sciences of food, 1760-1815 / E.C. Spary.
- Author
- Spary, E. C. (Emma C.)
- Publication
- Cambridge ; New York : Cambridge University Press, 2014.
- Supplementary Content
- Cover image
Items in the Library & Off-site
Filter by
1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFE 15-5245 | Schwarzman Building - Main Reading Room 315 |
Details
- Description
- xi, 418 pages : illustrations; 24 cm.
- Summary
- "Feeding France is the first comprehensive study of the French food industry in the decades surrounding the French Revolution of 1789. Though the history of gastronomy and the restaurant have been explored by scholars, few are aware that France was also one of the first nations to produce industrial foods. In this time of political and social upheaval, chemists managed to succeed both as public food experts and as industrial food manufacturers. This book explores the intersection between knowledge, practice and commerce which made this new food expertise possible, and the institutional and experimental culture which housed it. Ranging from the exigencies of Old Regime bread-making to the industrial showcasing of gelatine manufacture, Emma Spary rewrites the history of the French relationship with food to show that industrialisation and patrimonialism were intimately intertwined"--
- Series Statement
- Cambridge social and cultural histories ; [19]
- Uniform Title
- Cambridge social and cultural histories ; [19].
- Subjects
- Bibliography (note)
- Includes bibliographical references (pages 325-394) and index.
- 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.
- Call Number
- JFE 15-5245
- ISBN
- 9781107031050 (hardback)
- 1107031052 (hardback)
- LCCN
- 2013047254
- OCLC
- 874732750
- Author
- Spary, E. C. (Emma C.)
- Title
- Feeding France : new sciences of food, 1760-1815 / E.C. Spary.
- Publisher
- Cambridge ; New York : Cambridge University Press, 2014.
- Type of Content
- text
- Type of Medium
- unmediated
- Type of Carrier
- volume
- Series
- Cambridge social and cultural histories ; [19]Cambridge social and cultural histories ; [19].
- Bibliography
- Includes bibliographical references (pages 325-394) and index.
- Connect to:
- Research Call Number
- JFE 15-5245