Feast and Famine (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
336
Utgivningsdatum
2001-11-01
Upplaga
illustrated ed
Förlag
OUP Oxford
Medarbetare
Crawford, Margaret
Illustratör/Fotograf
numerous graphs and tables
Illustrationer
tabs. graphs
Dimensioner
234 x 156 x 19 mm
Vikt
645 g
Antal komponenter
1
Komponenter
book
ISBN
9780198227519

Feast and Famine

Food and Nutrition in Ireland 1500-1920

av Leslie Clarkson
Inbunden,  Engelska, 2001-11-01
2462
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This innovative title traces the history of food in Ireland from the sixteenth to the early twentieth century. The authors explore the evolution of Irish diets over the centuries, in the process putting the role of the potato and the history of the famines into their proper perspectives.
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Fler böcker av Leslie Clarkson

Recensioner i media

Medical History Most welcome ... rich fare ... a veritable feast for those interested in food, famine and disease in Ireland and elsewhere. Clearly we have here the definitive book on the subject of Irish food and nutrition.

The Agricultural History Review Besides being an able and reliable account of Irish diet over half a millennium, Feast and Famine is also an excellent introduction to much of the new research in Irish economic history over the past two decades.

English Historical Review Illuminating and innovative study ... The authors handle sources cautiously and convincingly. Even when at their most technical they write lightly and attractively ... They have set a rich but finely prepared dish before us. Its many novelties and subtleties will take time to digest. It satisfies while whetting the appetite for more.

Irish Studies Review13/11/2002 The style is felicitous, the exposition clear and issues disposed of only after a conscientious discussion of the difficulties ... The book is an effective opening up of dietary issues, and it ably and at times innovatively explores and presents detail, and brings a novel and refreshing competence in nutritional knowledge to historical study.

Innehållsförteckning

1. Food, Economy, and Society; 2. The Sixteenth and Seventeenth Centuries: A Pattern Established; 3. From the Restoration to the Great Famine: The Food of the Middle and Upper Classes; 4. Potatoes, Population, and Diet, c. 1650-1845; 5. Dietary Changes 1845-1920; 6. Food, Famine, and Ireland; 7. The Anatomy of Famine; 8. Food and Nutrition; 9. Nutrition, Health, and Demography; 10. Food, Municipalities, and the State; 11. Conclusion; Bibliography

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