Food: A British History, 1800-1914
Volume II: Embodied Food History of Nineteenth-Century Britain
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Beskrivning
This four-volume collection brings together primary sources on British food during the long nineteenth century. Volumes explore manufacturing and markets, food and the body, cooking and cuisine, and food catering and culture. Accompanied by extensive editorial commentary, this collection will be of great interest to students and scholars of Food History.
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