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Bestseller
BestsellerE-book
Author Spary, E. C. (Emma C.), author.

Title Feeding France : new sciences of food, 1760-1815 / E.C. Spary.

Publication Info. Cambridge : Cambridge University Press, 2014.

Item Status

Description 1 online resource (xii, 418 pages) : illustrations.
Physical Medium polychrome
Description text file
Series Cambridge social and cultural histories ; no. 19
Cambridge social and cultural histories ; 19.
Bibliography Includes bibliographical references and index.
Contents Introduction. Economic expertise ; From économie to industrie -- 1. Economic eaters. Personal économie ; Public économie ; Commercial économie ; Women and économie ; Conclusion -- 2. The kingdom of bread. From political to chemical économie ; Alternative solutions ; Responses to Parmentier ; Bread abolitionists ; Conclusion -- 3. The matter of nourishment. The quest for the matter of nutrition ; A matter of heterodoxy ; Why French doctors banned the scales ; Succulence and opulence ; Quantifying broth -- 4. Health foods and the medical marketplace. Parisian apothecaries lay claim to learned status ; The market for health foods ; Endorsing chocolate ; Health flours and the perils of Old Regime entrepreneurship ; Conclusion -- 5. The potato republic ; Subsistence level ; 'First among vegetables' ; Potato experimenters in Paris ; Industrialising the potato ; 'The Revolution is over' -- 6. Making more out of meat ; Offcuts ; Republican gelatine ; From gelatinous matter to gelatine ; Shaky authority ; Conclusion -- 7. Political palates ; After Republicanism, gastronomy ; The Maecenas of gourmands ; Gender and gastronomy ; Gastronomy against the sciences ; Making a science of taste ; Conclusion -- 8. The empire of habit. Need and nourishment ; The Empire strikes back ; The search for grape sugar ; Sugar, the chemical chamaeleon ; Switching foods, shifting expertise ; The Emperor conquers Switzerland ; Conclusion -- Conclusion -- References -- Manuscripts -- Printed works -- Index.
Summary Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food industry and trade -- France -- History -- 18th century.
Food industry and trade.
France.
Chronological Term 18th century
Subject Food industry and trade -- France -- History -- 19th century.
Chronological Term 19th century
Subject History.
BUSINESS & ECONOMICS -- Industries -- General.
Frankreich.
Frankrijk.
Chronological Term 1700-1899
Genre/Form Electronic books.
History.
Other Form: Print version: Spary, E.C. Feeding France : New Sciences of Food, 1760-1815. Cambridge : Cambridge University Press, ©2014 9781107031050
ISBN 9781139959810 (electronic book)
1139959816 (electronic book)
9781139381185 (electronic book)
1139381180 (electronic book)
9781139957700 (electronic book)
1139957708 (electronic book)
9781139958752 (e-book)
1139958755 (e-book)
9781107031050 (hardback)
9781139959810
1139959816
1107031052 (hardback)