Martin Bruegel is a historian at the Institut National de la Recherche Agronomique, France and is author of Farm, Shop, Landing: The Rise of a Market Society in the Hudson Valley 1780–1860.

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.

• Series Preface Introduction: Locating Foodways in the Nineteenth Century Martin Bruegel, Institut National de la Recherche Agronomique, France1 Food Production: Industrial Processing Begins to Gain Ground Pierre Saunier, Institut National de la Recherche Agronomique, France2 Food Systems in the Nineteenth Century Yves Segers, Katholieke Universiteit Leuven, Belgium3 Food Security and Safety Vera Hierholzer, Goethe University, Frankfurt am Main, Germany4 Food and Politics: Policing the Street, Regulating the Market Martin Bruegel, Institut National de la Recherche Agronomique, France5 Eating Out Peter Scholliers, Vrije Universiteit Brussel, Belgium6 Professional Cooking, Kitchens, and Service Work Amy B. Trubek, University of Vermont, USA7 Family and Domesticity: Food in Poor Households Anna Davin, Independent Scholar, UK8 Body and Soul: From Tension to Bifurcation Ulrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany9 Food Representations Kolleen M. Guy, University of Texas at San Antonio, USA10 World Food: The Age of Empire c. 1800–1920 Fabio Parasecoli, , New School, New York, USANotes Bibliography Notes on Contributors Index

Martin Bruegel is a historian at the Institut National de la Recherche Agronomique, France and is author of Farm, Shop, Landing: The Rise of a Market Society in the Hudson Valley 1780–1860.

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.

• Series Preface Introduction: Locating Foodways in the Nineteenth Century Martin Bruegel, Institut National de la Recherche Agronomique, France1 Food Production: Industrial Processing Begins to Gain Ground Pierre Saunier, Institut National de la Recherche Agronomique, France2 Food Systems in the Nineteenth Century Yves Segers, Katholieke Universiteit Leuven, Belgium3 Food Security and Safety Vera Hierholzer, Goethe University, Frankfurt am Main, Germany4 Food and Politics: Policing the Street, Regulating the Market Martin Bruegel, Institut National de la Recherche Agronomique, France5 Eating Out Peter Scholliers, Vrije Universiteit Brussel, Belgium6 Professional Cooking, Kitchens, and Service Work Amy B. Trubek, University of Vermont, USA7 Family and Domesticity: Food in Poor Households Anna Davin, Independent Scholar, UK8 Body and Soul: From Tension to Bifurcation Ulrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany9 Food Representations Kolleen M. Guy, University of Texas at San Antonio, USA10 World Food: The Age of Empire c. 1800–1920 Fabio Parasecoli, , New School, New York, USANotes Bibliography Notes on Contributors Index

Martin Bruegel is a historian at the Institut National de la Recherche Agronomique, France and is author of Farm, Shop, Landing: The Rise of a Market Society in the Hudson Valley 1780–1860.

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.

• Series Preface Introduction: Locating Foodways in the Nineteenth Century Martin Bruegel, Institut National de la Recherche Agronomique, France1 Food Production: Industrial Processing Begins to Gain Ground Pierre Saunier, Institut National de la Recherche Agronomique, France2 Food Systems in the Nineteenth Century Yves Segers, Katholieke Universiteit Leuven, Belgium3 Food Security and Safety Vera Hierholzer, Goethe University, Frankfurt am Main, Germany4 Food and Politics: Policing the Street, Regulating the Market Martin Bruegel, Institut National de la Recherche Agronomique, France5 Eating Out Peter Scholliers, Vrije Universiteit Brussel, Belgium6 Professional Cooking, Kitchens, and Service Work Amy B. Trubek, University of Vermont, USA7 Family and Domesticity: Food in Poor Households Anna Davin, Independent Scholar, UK8 Body and Soul: From Tension to Bifurcation Ulrike Thoms, Institut fur Geschichte der Medizin, Berlin, Germany9 Food Representations Kolleen M. Guy, University of Texas at San Antonio, USA10 World Food: The Age of Empire c. 1800–1920 Fabio Parasecoli, , New School, New York, USANotes Bibliography Notes on Contributors Index