LEADER 02855cam a2200445 i 4500001    9986823253506421
005    20240718065529.0
008    140311s2014    enk      b    001 0 eng^^
010    2013047254
016 7  016708064 |2Uk
020    9781107031050 (hardback)
020    1107031052 (hardback)
035    (NjP)8682325-princetondb
035     |z(NjP)Voyager8682325
035    (OCoLC)ocn874732750
040    DLC |erda |beng |cDLC |dYDX |dBTCTA |dUKMGB |dYDXCP |dOCLCO
042    pcc
043    e-fr---
049    PULL
050 00 HD9012.5 |b.S65 2014
082 00 338.4/76640094409033 |223
084    HIS010000 |2bisacsh
100 1  Spary, E. C. |q(Emma C.), |eauthor. |0http://id.loc.gov/authorities/names/n94093376
245 10 Feeding France : |bnew sciences of food, 1760-1815 / |cE.C. Spary.
264  1 Cambridge ;New York : |bCambridge University Press, |c2014.
300    xi, 418 pages ; |c24 cm.
336    text |2rdacontent
337    unmediated |2rdamedia
338    volume |2rdacarrier
490 1  Cambridge social and cultural histories ; |v[19]
520    "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"-- |cProvided by publisher.
504    Includes bibliographical references and index.
505 8  Machine generated contents note: 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; Conclusion; Bibliography.
650  0 Food industry and trade |zFrance |xHistory |y18th century.
650  0 Food industry and trade |zFrance |xHistory |y19th century.
830  0 Cambridge social and cultural histories ; |v[19].
902    rp |bs |6a |7m |dv |f1 |e20140911
904    rp |ba |hm |cb |e20140911
914    (OCoLC)ocn874732750 |bOCoLC |cmatch |d20240710 |eprocessed |f874732750
956 42  |3Cover image |uhttp://assets.cambridge.org/97811070/31050/cover/9781107031050.jpg