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Feeding France : new sciences of food, 1760-1815 /
Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Cambridge University Press,
2014.
|
| Colección: | Cambridge social and cultural histories ;
19. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Spary, E. C. |q (Emma C.), |e author. | |
| 245 | 1 | 0 | |a Feeding France : |b new sciences of food, 1760-1815 / |c E.C. Spary. |
| 264 | 1 | |a Cambridge : |b Cambridge University Press, |c 2014. | |
| 300 | |a 1 online resource (xii, 418 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 490 | 1 | |a Cambridge social and cultural histories ; |v no. 19 | |
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction. Economic expertise ; From économie to industrie -- 1. Economic eaters. Personal économie ; Public économie ; Commercial économie ; Women and économie ; Conclusion -- 2. The kingdom of bread. From political to chemical économie ; Alternative solutions ; Responses to Parmentier ; Bread abolitionists ; Conclusion -- 3. The matter of nourishment. The quest for the matter of nutrition ; A matter of heterodoxy ; Why French doctors banned the scales ; Succulence and opulence ; Quantifying broth -- 4. Health foods and the medical marketplace. Parisian apothecaries lay claim to learned status ; The market for health foods ; Endorsing chocolate ; Health flours and the perils of Old Regime entrepreneurship ; Conclusion -- 5. The potato republic ; Subsistence level ; 'First among vegetables' ; Potato experimenters in Paris ; Industrialising the potato ; 'The Revolution is over' -- 6. Making more out of meat ; Offcuts ; Republican gelatine ; From gelatinous matter to gelatine ; Shaky authority ; Conclusion -- 7. Political palates ; After Republicanism, gastronomy ; The Maecenas of gourmands ; Gender and gastronomy ; Gastronomy against the sciences ; Making a science of taste ; Conclusion -- 8. The empire of habit. Need and nourishment ; The Empire strikes back ; The search for grape sugar ; Sugar, the chemical chamaeleon ; Switching foods, shifting expertise ; The Emperor conquers Switzerland ; Conclusion -- Conclusion -- References -- Manuscripts -- Printed works -- Index. | |
| 520 | |a Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Food industry and trade |z France |x History |y 18th century. | |
| 650 | 0 | |a Food industry and trade |z France |x History |y 19th century. | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Industries |x General. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 651 | 7 | |a France |2 fast | |
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| 650 | 7 | |a Lebensmittelhandel |2 gnd | |
| 651 | 7 | |a Frankreich |2 gnd | |
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| 651 | 7 | |a Frankrijk. |2 gtt | |
| 648 | 7 | |a 1700-1899 |2 fast | |
| 655 | 7 | |a History |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Spary, E.C. |t Feeding France : New Sciences of Food, 1760-1815. |d Cambridge : Cambridge University Press, ©2014 |z 9781107031050 |
| 830 | 0 | |a Cambridge social and cultural histories ; |v 19. | |
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