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008 140607s2014 enka ob 001 0 eng d
016 7 016708064|2Uk
019 882251205|a965766178|a994308664|a1001331982|a1063733954
020 9781139959810|q(electronic book)
020 1139959816|q(electronic book)
020 9781139381185|q(electronic book)
020 1139381180|q(electronic book)
020 9781139957700|q(electronic book)
020 1139957708|q(electronic book)
020 9781139958752|q(e-book)
020 1139958755|q(e-book)
020 |z9781107031050|q(hardback)
020 |z9781139959810
020 |z1139959816
020 |z1107031052|q(hardback)
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050 4 HD6012.5|b.S65 2014eb
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090 HD6012.5|b.S65 2014eb
100 1 Spary, E. C.|q(Emma C.),|0https://id.loc.gov/authorities/
names/n94093376|eauthor.
245 10 Feeding France :|bnew sciences of food, 1760-1815 /|cE.C.
Spary.
264 1 Cambridge :|bCambridge University Press,|c2014.
300 1 online resource (xii, 418 pages) :|billustrations.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
490 1 Cambridge social and cultural histories ;|vno. 19
504 Includes bibliographical references and index.
505 0 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.
520 Feeding France shows how chemists navigated the French
Revolution to become the first public food experts in an
industrialising world.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
648 7 18th century|2fast
648 7 19th century|2fast
648 7 1700-1899|2fast
650 0 Food industry and trade|zFrance|0https://id.loc.gov/
authorities/subjects/sh2008120947|xHistory|y18th century.
|0https://id.loc.gov/authorities/subjects/sh2002006124
650 0 Food industry and trade|zFrance|0https://id.loc.gov/
authorities/subjects/sh2008120947|xHistory|y19th century.
|0https://id.loc.gov/authorities/subjects/sh2002006167
650 7 Food industry and trade.|2fast|0https://id.worldcat.org/
fast/930843
650 7 History.|2fast|0https://id.worldcat.org/fast/958235
650 7 BUSINESS & ECONOMICS|xIndustries|xGeneral.|2bisacsh
651 7 France.|2fast|0https://id.worldcat.org/fast/1204289
651 7 Frankreich.|2gnd
651 7 Frankrijk.|2gtt
655 4 Electronic books.
655 7 History.|2fast|0https://id.worldcat.org/fast/1411628
776 08 |iPrint version:|aSpary, E.C.|tFeeding France : New
Sciences of Food, 1760-1815.|dCambridge : Cambridge
University Press, ©2014|z9781107031050
830 0 Cambridge social and cultural histories ;|0https://
id.loc.gov/authorities/names/n2002045387|v19.
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=761482|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d202207013|cEBSCO|tEBSCOebooksacademic July NEW 6029
|lridw
994 92|bRID
