Feeding France new sciences of food, 1760-1815
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...
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| Sprache: | English |
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Cambridge University Press
2014
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| Schriftenreihe: | Cambridge social and cultural histories
21 |
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| 520 | |a 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 | ||
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | Spary, E. C. |
| author_facet | Spary, E. C. |
| author_role | aut |
| author_sort | Spary, E. C. |
| author_variant | e c s ec ecs |
| building | Verbundindex |
| bvnumber | BV043921550 |
| classification_rvk | QR 528 |
| collection | ZDB-20-CBO |
| 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 |
| ctrlnum | (ZDB-20-CBO)CR9781139381185 (OCoLC)949923898 (DE-599)BVBBV043921550 |
| dewey-full | 338.4/76640094409033 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 338 - Production |
| dewey-raw | 338.4/76640094409033 |
| dewey-search | 338.4/76640094409033 |
| dewey-sort | 3338.4 1476640094409033 |
| dewey-tens | 330 - Economics |
| discipline | Wirtschaftswissenschaften |
| doi_str_mv | 10.1017/CBO9781139381185 |
| era | Geschichte 1700-1800 Geschichte 1800-1900 Geschichte 1700-1900 gnd Geschichte 1760-1815 gnd |
| era_facet | Geschichte 1700-1800 Geschichte 1800-1900 Geschichte 1700-1900 Geschichte 1760-1815 |
| format | Electronic eBook |
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| geographic | Frankreich Frankreich (DE-588)4018145-5 gnd |
| geographic_facet | Frankreich |
| id | DE-604.BV043921550 |
| illustrated | Not Illustrated |
| indexdate | 2024-12-24T05:33:17Z |
| institution | BVB |
| isbn | 9781139381185 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029330633 |
| oclc_num | 949923898 |
| open_access_boolean | |
| owner | DE-12 DE-473 DE-BY-UBG |
| owner_facet | DE-12 DE-473 DE-BY-UBG |
| physical | 1 online resource (xi, 418 pages) |
| psigel | ZDB-20-CBO ZDB-20-CBO BSB_PDA_CBO ZDB-20-CBO UBG_PDA_CBO |
| publishDate | 2014 |
| publishDateSearch | 2014 |
| publishDateSort | 2014 |
| publisher | Cambridge University Press |
| record_format | marc |
| series2 | Cambridge social and cultural histories |
| spelling | Spary, E. C. Verfasser aut Feeding France new sciences of food, 1760-1815 E.C. Spary Cambridge Cambridge University Press 2014 1 online resource (xi, 418 pages) txt rdacontent c rdamedia cr rdacarrier Cambridge social and cultural histories 21 Title from publisher's bibliographic system (viewed on 05 Oct 2015) 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 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 Geschichte 1700-1800 Geschichte 1800-1900 Geschichte 1700-1900 gnd rswk-swf Geschichte 1760-1815 gnd rswk-swf Geschichte Food industry and trade / France / History / 18th century Food industry and trade / France / History / 19th century Lebensmittelindustrie (DE-588)4034889-1 gnd rswk-swf Lebensmittelhandel (DE-588)4034883-0 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Landwirtschaft (DE-588)4034402-2 gnd rswk-swf Frankreich Frankreich (DE-588)4018145-5 gnd rswk-swf Frankreich (DE-588)4018145-5 g Lebensmittelindustrie (DE-588)4034889-1 s Lebensmittelhandel (DE-588)4034883-0 s Geschichte 1700-1900 z DE-604 Landwirtschaft (DE-588)4034402-2 s Ernährung (DE-588)4015332-0 s Geschichte 1760-1815 z Erscheint auch als Druckausgabe 978-1-107-03105-0 https://doi.org/10.1017/CBO9781139381185 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Spary, E. C. Feeding France new sciences of food, 1760-1815 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 Geschichte Food industry and trade / France / History / 18th century Food industry and trade / France / History / 19th century Lebensmittelindustrie (DE-588)4034889-1 gnd Lebensmittelhandel (DE-588)4034883-0 gnd Ernährung (DE-588)4015332-0 gnd Landwirtschaft (DE-588)4034402-2 gnd |
| subject_GND | (DE-588)4034889-1 (DE-588)4034883-0 (DE-588)4015332-0 (DE-588)4034402-2 (DE-588)4018145-5 |
| title | Feeding France new sciences of food, 1760-1815 |
| title_auth | Feeding France new sciences of food, 1760-1815 |
| title_exact_search | Feeding France new sciences of food, 1760-1815 |
| title_full | Feeding France new sciences of food, 1760-1815 E.C. Spary |
| title_fullStr | Feeding France new sciences of food, 1760-1815 E.C. Spary |
| title_full_unstemmed | Feeding France new sciences of food, 1760-1815 E.C. Spary |
| title_short | Feeding France |
| title_sort | feeding france new sciences of food 1760 1815 |
| title_sub | new sciences of food, 1760-1815 |
| topic | Geschichte Food industry and trade / France / History / 18th century Food industry and trade / France / History / 19th century Lebensmittelindustrie (DE-588)4034889-1 gnd Lebensmittelhandel (DE-588)4034883-0 gnd Ernährung (DE-588)4015332-0 gnd Landwirtschaft (DE-588)4034402-2 gnd |
| topic_facet | Geschichte Food industry and trade / France / History / 18th century Food industry and trade / France / History / 19th century Lebensmittelindustrie Lebensmittelhandel Ernährung Landwirtschaft Frankreich |
| url | https://doi.org/10.1017/CBO9781139381185 |
| work_keys_str_mv | AT sparyec feedingfrancenewsciencesoffood17601815 |