Feeding France: New Sciences of Food, 1760-1815

ISBN-13: 9781316647998 / Angielski / Miękka / 2017 / 430 str.

E. C. Spary

Opis

Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world.

Recenzje

'Emma Spary has emerged as one of the most insightful historians dedicated to a new kind of history of science in which science is inextricably bound up with social, cultural, and material realities. This book is a brilliant addition to her expanding oeuvre.' Elizabeth A. Williams, Isis

Spis treści

1. Economic eaters; 2. The kingdom of bread; 3. The matter of nourishment; 4. Health foods and the medical marketplace; 5. The potato republic; 6. Making more out of meat; 7. Political palates; 8. The empire of habit; Conclusion; Bibliography.