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Feeding France: New Sciences of Food, 1760-1815
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Bibliographic Detail
Publisher Cambridge Univ Pr
Publication date July 31, 2014
Pages 418
Binding Hardcover
Book category Adult Non-Fiction
ISBN-13 9781107031050
ISBN-10 1107031052
Dimensions 1 by 5 by 9 in.
Weight 1.65 lbs.
Published in Great Britain
Original list price $99.00
Other format details university press
Amazon.com says people who bought this book also bought:
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Summaries and Reviews
Amazon.com description: Product Description: 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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Hardcover
Book cover for 9781107031050
 
The price comparison is for this edition
from Cambridge Univ Pr (July 31, 2014)
9781107031050 | details & prices | 418 pages | 5.00 × 9.00 × 1.00 in. | 1.65 lbs | List price $99.00
About: Feeding France is the first comprehensive study of the French food industry in the decades surrounding the French Revolution of 1789.

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