The Irish in Eighteenth-Century Bordeaux is a collection of ten essays by internationally known scholars of Irish, British, French, and Atlantic History that covers the entire period in which there was a substantial Irish colony in Bordeaux (1689-1815). Among the topics discussed are the growth and decline of the community and the reasons for both, the daily lives and assimilation of the Irish in Bordeaux, the numerous activities, and institutions in which the Irish were involved, and the patterns of trade and the major commodities that were traded. This volume argues that the Irish community in Bordeaux was a product of contingent factors including religious bigotry and war, but mostly because of commercial and educational opportunities that were not available in Ireland itself. This confessionally-mixed Irish community made remarkable contributions to Atlantic, European, and global production, consumption, and trade, especially with Bordeaux wine. The book will enlarge, complicate, and challenge our understanding of the eighteenth-century European and Atlantic worlds. Students and scholars who are interested in early modern immigrant and trading communities; the impact of religious tolerance and intolerance, the development of international trade networks, and the production and meaning of commodities, will find it invaluable.

What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all too often sprawl into jeremiads against modernity itself, while supporters of the status quo refuse to acknowledge the problems with today's methods of food production and distribution. Food Fights sheds new light on these crucial debates, using a historical lens. Its essays take strong positions, even arguing with one another, as they explore the many themes and tensions that define how we understand our food-from the promises and failures of agricultural technology to the politics of taste. In addition to the editors, contributors include Ken Albala, Amy Bentley, Charlotte Biltekoff, Peter A. Coclanis, Tracey Deutsch, S. Margot Finn, Rachel Laudan, Sarah Ludington, Margaret Mellon, Steve Striffler, and Robert T. Valgenti.

What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all too often sprawl into jeremiads against modernity itself, while supporters of the status quo refuse to acknowledge the problems with today's methods of food production and distribution. Food Fights sheds new light on these crucial debates, using a historical lens. Its essays take strong positions, even arguing with one another, as they explore the many themes and tensions that define how we understand our food-from the promises and failures of agricultural technology to the politics of taste. In addition to the editors, contributors include Ken Albala, Amy Bentley, Charlotte Biltekoff, Peter A. Coclanis, Tracey Deutsch, S. Margot Finn, Rachel Laudan, Sarah Ludington, Margaret Mellon, Steve Striffler, and Robert T. Valgenti.