The nineteenth-century West saw extraordinary economic growth
and cultural change. This volume explores and explains the birth of
the modern world through the food it produced and consumed. Food
security vastly improved though malnutrition and famines persisted.
Scientific research radically altered the ways in which food and
its relation to the body were conceived: efficiency became the
watchword, norms the measure, and standardized goods the rule. At
the same time, the art of food became a luxury pursuit as interest
in gastronomy soared.
"A Cultural History of Food in the Age of Empire" presents an
overview of the period with essays on food production, food
systems, food security, safety and crises, food and politics,
eating out, professional cooking, kitchens and service work, family
and domesticity, body and soul, representations of food, and
developments in food production and consumption globally.
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