{"product_id":"a-cultural-history-of-food-in-the-age-of-empire-9781474270038","title":"A Cultural History of Food in the Age of Empire","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eThe 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.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eA Cultural History of Food in the Age of Empire\u003c\/i\u003e 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. -- Louise Ellis-Barrett * Social Sciences *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eSeries Preface   Introduction: Locating Foodways in the Nineteenth Century  \u003ci\u003eMartin Bruegel, Institut National de la Recherche Agronomique, France\u003c\/i\u003e  1 Food Production: Industrial Processing Begins to Gain Ground  \u003ci\u003ePierre Saunier, Institut National de la Recherche Agronomique, France\u003c\/i\u003e  2 Food Systems in the Nineteenth Century  \u003ci\u003eYves Segers, Katholieke Universiteit Leuven, Belgium\u003c\/i\u003e  3 Food Security and Safety  \u003ci\u003eVera Hierholzer, Goethe University, Frankfurt am Main, Germany\u003c\/i\u003e  4 Food and Politics: Policing the Street, Regulating the Market  \u003ci\u003eMartin Bruegel, Institut National de la Recherche Agronomique, France\u003c\/i\u003e  5 Eating Out  \u003ci\u003ePeter Scholliers, Vrije Universiteit Brussel, Belgium\u003c\/i\u003e  6 Professional Cooking, Kitchens, and Service Work  \u003ci\u003eAmy B. Trubek, University of Vermont, USA\u003c\/i\u003e  7 Family and Domesticity: Food in Poor Households  \u003ci\u003eAnna Davin, Independent Scholar, UK\u003c\/i\u003e  8 Body and Soul: From Tension to Bifurcation  \u003ci\u003eUlrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany\u003c\/i\u003e  9 Food Representations  \u003ci\u003eKolleen M. Guy, University of Texas at San Antonio, USA\u003c\/i\u003e  10 World Food: The Age of Empire c. 1800–1920  \u003ci\u003eFabio Parasecoli, , New School, New York, USA\u003c\/i\u003e  Notes  Bibliography  Notes on Contributors  Index","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":52084950106455,"sku":"9781474270038","price":35.38,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781474270038.jpg?v=1762207683","url":"https:\/\/bookcurl.com\/products\/a-cultural-history-of-food-in-the-age-of-empire-9781474270038","provider":"Book Curl","version":"1.0","type":"link"}