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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 |
Tabla de Contenidos:
- 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.