Description |
1 online resource (xii, 418 pages) : illustrations. |
Physical Medium |
polychrome |
Description |
text file |
Series |
Cambridge social and cultural histories ; no. 19
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Cambridge social and cultural histories ; 19.
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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.
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Food industry and trade. |
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France. |
Chronological Term |
18th century |
Subject |
Food industry and trade -- France -- History -- 19th century.
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Chronological Term |
19th century |
Subject |
History. |
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BUSINESS & ECONOMICS -- Industries -- General. |
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Frankreich. |
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Frankrijk. |
Chronological Term |
1700-1899 |
Genre/Form |
Electronic books.
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History.
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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) |
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1139959816 (electronic book) |
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9781139381185 (electronic book) |
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1139381180 (electronic book) |
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9781139957700 (electronic book) |
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1139957708 (electronic book) |
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9781139958752 (e-book) |
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1139958755 (e-book) |
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9781107031050 (hardback) |
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9781139959810 |
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1139959816 |
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1107031052 (hardback) |
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