Feeding France

New Sciences of Food, 1760–1815

Nonfiction, History, European General, Science & Nature, Science
Cover of the book Feeding France by E. C. Spary, Cambridge University Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: E. C. Spary ISBN: 9781139949200
Publisher: Cambridge University Press Publication: May 22, 2014
Imprint: Cambridge University Press Language: English
Author: E. C. Spary
ISBN: 9781139949200
Publisher: Cambridge University Press
Publication: May 22, 2014
Imprint: Cambridge University Press
Language: English

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, E. C. Spary rewrites the history of the French relationship with food to show that industrialisation and patrimonialism were intimately intertwined.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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, E. C. Spary rewrites the history of the French relationship with food to show that industrialisation and patrimonialism were intimately intertwined.

More books from Cambridge University Press

Cover of the book How Sexual Desire Works by E. C. Spary
Cover of the book Stahl's Self-Assessment Examination in Psychiatry by E. C. Spary
Cover of the book Soay Sheep by E. C. Spary
Cover of the book Race Politics in Britain and France by E. C. Spary
Cover of the book Organizing Bronze Age Societies by E. C. Spary
Cover of the book Augustus by E. C. Spary
Cover of the book Design and Analysis of Long-term Ecological Monitoring Studies by E. C. Spary
Cover of the book The Sociology of War and Violence by E. C. Spary
Cover of the book The Limits of Transnational Law by E. C. Spary
Cover of the book Standardising English by E. C. Spary
Cover of the book Analysing English Sentences by E. C. Spary
Cover of the book Environmental Rights by E. C. Spary
Cover of the book The United Nations, Peace and Security by E. C. Spary
Cover of the book Rescuing Human Rights by E. C. Spary
Cover of the book Short Answer Questions in Anaesthesia by E. C. Spary
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy